Ingredients
Pumpkin Flan
- ⅔ cup granulated sugar (133 grams)
- ½ cup pumpkin puree (122 grams)
- 15 ounces evaporated milk
- 14 ounces condensed milk
- 3 large eggs, beaten
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon allspice
Chocolate Cake
- ½ cup all-purpose flour (67 grams)
- ½ cup granulated sugar (100 grams)
- ¼ cup cocoa powder (20 grams)
- ½ teaspoon salt
- ½ teaspoon baking powder
- ⅓ cup milk (83 ml)
- 3 tablespoons olive oil
- 1 large egg white
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven. Set your oven to 325 degrees Fahrenheit (163 degrees Celsius) to ensure it reaches the proper temperature while you prepare the ingredients.
- Make the caramel. Place ⅔ cup of granulated sugar in a saucepan over medium heat. Allow the sugar to melt evenly, then reduce the heat to low and let it continue cooking until it turns an amber brown color. Stir occasionally to prevent burning. Once ready, carefully pour the caramel into a loaf pan and set it aside for 10 minutes to harden.
- Prepare the flan mixture. In a bowl, combine pumpkin puree, evaporated milk, condensed milk, beaten eggs, vanilla extract, cinnamon, salt, nutmeg, ginger, and allspice. Whisk thoroughly until the mixture is smooth and well blended. Pour this mixture into a measuring cup with a spout for easier pouring.
- Make the chocolate cake batter. In a large bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, salt, and baking powder. In a separate bowl, whisk together milk, olive oil, egg white, and vanilla extract. Add the wet ingredients to the dry and mix until fully combined, forming a smooth batter.
- Assemble the layers. Pour the chocolate cake batter over the hardened caramel in the loaf pan, spreading it evenly. To prevent air holes in the cake, place a spatula gently over the chocolate batter and slowly pour the pumpkin flan mixture over the spatula into the loaf pan.
- Bake in a water bath. Place the loaf pan inside a larger 9×13 inch baking dish. Carefully add boiling water to the larger dish until it reaches halfway up the sides of the loaf pan. This water bath will help the flan cook gently and evenly. Bake for 45 to 55 minutes, or until an internal temperature of 180 degrees F (82 degrees C) is reached.
- Cool and chill. Remove the loaf pan from the oven and allow it to cool for 15 minutes at room temperature. Then transfer the pan uncovered to the refrigerator and chill for at least 8 hours or overnight to set properly.
- Unmold and serve. To unmold, dip the bottom of the loaf pan into a skillet filled with hot water for a few seconds to loosen the caramel. Run an offset spatula around the edges of the pan to free the cake. Place a serving platter on top of the loaf pan and invert carefully to release the chocoflan. Serve chilled or at room temperature.
Notes
- Use a water bath (bain-marie) to ensure even, gentle cooking of the flan and moist cake texture.
- Be cautious while making the caramel to avoid burning; amber color is ideal for perfect flavor.
- For clean layering, pour the flan mixture over a spatula to minimize air bubbles and holes in the cake.
- This chocoflan can be prepared a day ahead to allow flavors to meld and texture to set.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
