Cajeta chocoflan is the baking project you need right now! This luscious beauty will become a new favorite among your loved ones for its drool-worthy and sweet taste. Prepared with tasty chocolate cake on the bottom topped with a mouthwatering flan covered with a sweet layer of cajeta is set to make everyone fall in love with your baking skills!
For the chocolate cake: In a bowl, mix sugar, flour, cocoa powder, baking soda, and baking powder.
In another bowl mix milk, lime juice drops, vegetable oil, egg, and vanilla essence.
Pour milk mixture into the first bowl and mix until completely incorporated. Pour batter into the previously greased cake pan.
For the flan: In a blender, combine evaporated milk, condensed milk, eggs, vanilla essence, and salt and blend until smooth. Gently, pour blended mixture into the cake pan.
Cover cake pan with aluminum foil. Place on a water bath in a baking dish with hot water.
Bake for 50 minutes until a toothpick inserted in the center comes out clean.
Remove cajeta chocoflan from oven and let cool for 4 hours or refrigerate overnight.
For unmolding cajeta chocoflan: Slide a thin hot knife between the flan and the sides of the cake pan to break the seal. Place a plate on top.
Quickly, flip cajeta chocoflan over. Garnish cajeta chocoflan with toasted pecans and drizzle a little bit more of warm cajeta. Serve cajeta chocoflan.
Nutritional information
* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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