Chocoflan with Kahlúa

Name: Chocoflan with Kahlúa
Total time: 5400 s
Yield: Serves 20 servings
Ingredients: For the chocolate cake:; 2 cups flour (about 250 grams); 4 eggs; 1 cup sugar (about 200 grams); 2 teaspoons baking powder; 3/4 cup buttermilk (about 180 ml); 1/2 teaspoon baking soda; 1/2 cup cocoa powder (about 50 grams); 1/2 cup vegetable oil (about 120 ml); 1 pinch salt; For the flan:; 6 eggs; 1 can sweetened condensed milk (14 oz / 397 grams); 1 can evaporated milk (12 oz / 354 ml); 1/4 cup Kahlúa (about 60 ml); For the caramel:; 1 1/2 cups sugar (about 300 grams)

Eloisa Diaz @cook_5918089

México

Recipe for the Holiday Posadas Challenge - Share this delicious dessert at your Posadas gatherings.

Eloisa Diaz @cook_5918089

México

Recipe for the Holiday Posadas Challenge - Share this delicious dessert at your Posadas gatherings.

Saved

Ingredients

90 minutes

Serves 20 servings

For the chocolate cake:
2 cupsflour (about 250 grams)
4eggs
1 cupsugar (about 200 grams)
2 teaspoonsbaking powder
3/4 cupbuttermilk (about 180 ml)
1/2 teaspoonbaking soda
1/2 cupcocoa powder (about 50 grams)
1/2 cupvegetable oil (about 120 ml)
1 pinchsalt
For the flan:
6eggs
1 cansweetened condensed milk (14 oz / 397 grams)
1 canevaporated milk (12 oz / 354 ml)
1/4 cupKahlúa (about 60 ml)
For the caramel:
1 1/2 cupssugar (about 300 grams)

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Steps

90 minutes

1

Sift together the cocoa powder, flour, salt, baking soda, and baking powder, then set aside.
2

Beat the eggs with the sugar until the mixture doubles in volume. Add the oil, then gradually fold in the flour mixture, alternating with the buttermilk, using a spatula.
3

To make the caramel, place the sugar in a saucepan over medium heat. Let it melt without stirring much until it turns an amber color, then pour it into the baking pan you will use.
4

For the flan, blend the eggs, sweetened condensed milk, evaporated milk, and Kahlúa until smooth. Set aside.
5

Pour the chocolate cake batter into the pan with the caramel. Using a spoon, gently pour the flan mixture over the cake batter. Cover the pan with aluminum foil.
6

Bake in a water bath on the stovetop for 90 minutes. Let it cool in the pan for three hours, then unmold and decorate as desired.
7

You can substitute Kahlúa with any coffee liqueur.