Chocoflan (No Water Bath Needed)

Name: Chocoflan (No Water Bath Needed)
Total time: 4800 s
Yield: Serves 10-12 servings
Ingredients: 1 box chocolate cake mix (preferably Duncan Hines, as it holds together best); 1 can sweetened condensed milk; 1 can evaporated milk; 1/2 block cream cheese (about 4 oz or 115 grams); 4 large eggs; 1 tablespoon vanilla extract; 1 can dulce de leche (sweetened caramel spread); Chopped walnuts, to taste; as needed Nonstick cooking spray (such as Pam),

Marlen Treviño @marlengalvan

Chocoflan (No Water Bath Needed)

Marlen Treviño @marlengalvan

Saved

Ingredients

1 hour 20 minutes

Serves 10-12 servings

1 boxchocolate cake mix (preferably Duncan Hines, as it holds together best)
1 cansweetened condensed milk
1 canevaporated milk
1/2 blockcream cheese (about 4 oz or 115 grams)
4large eggs
1 tablespoonvanilla extract
1 candulce de leche (sweetened caramel spread)
Chopped walnuts, to taste
as neededNonstick cooking spray (such as Pam),

Saved

Steps

1 hour 20 minutes

1

First, prepare the Duncan Hines chocolate cake mix according to the instructions on the box. I used the German Chocolate flavor because it's lighter and less rich than others.
2

Prepare the flan in a separate bowl. Beat 3 whole eggs and 1 egg white, then add the sweetened condensed milk, 1/2 block of cream cheese, evaporated milk, and 1 tablespoon of vanilla extract. Mix until smooth.
3

Spray a baking pan generously with nonstick cooking spray. Pour in the prepared cake batter, then slowly pour the flan mixture around the edges and over the top.
4

Preheat the oven to 350°F (175°C). Bake the chocoflan for about 1 hour. Try not to open the oven during baking, as this can prevent the cake from rising properly.
5

Once you remove the chocoflan from the oven, let it cool for about 2 hours until completely chilled. I like to warm the dulce de leche with a little milk to make it easier to spread.
6

After unmolding the chocoflan, spread the dulce de leche on top and decorate with chopped walnuts.