Chocoflan Mexican Chocolate Gelatin
Yamilette González
An all-in-one dessert that will surely wow your guests, this chocoflan Mexican chocolate gelatin is a total showstopper! Featuring three equally irresistible layers of fluffy chocolate cake, creamy Mexican chocolate flan, and jiggly Mexican chocolate gelatin, this unique dessert is ready to steal the show.
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Ingredients
12
Portions
  • 1 1/4 cups flour, for the chocolate cake
  • 1/4 cups cocoa, for the chocolate cake
  • 1 teaspoon baking soda, for the chocolate cake
  • 1 cup butter, at room temperature, for the chocolate cake
  • 3/4 cups sugar, for the chocolate cake
  • 4 egg yolks, for the chocolate cake
  • 1 cup whipping cream, for the chocolate cake
  • 1 teaspoon vanilla essence, for the chocolate cake
  • 4 egg whites, for the chocolate cake
  • 1 can condensed milk, 14 oz, for the chocolate flan
  • 1 can evaporated milk, 12.1 oz, for the chocolate flan
  • 4 eggs, for the chocolate flan
  • 2 teaspoons vanilla essence, for the chocolate flan
  • 190 grams cream cheese, for the chocolate flan
  • 1/4 cups chocolate syrup, for the chocolate flan
  • 1 cup Mexican chocolate, granulated, for the chocolate flan
  • 2 cups cow's milk, for the chocolate gelatin
  • 1 can evaporated milk, 12.1 oz, for the chocolate gelatin
  • 1 1/2 cups Mexican chocolate, granulated, for the chocolate gelatin
  • 4 envelopes unflavored gelatin powder, hydrated, 0.2 oz each
  • whipped cream, for garnish
Preparation
3h 20 mins
1h
Easy
  • Preheat the oven to 356 °F.
  • For the chocolate cake: In a bowl, mix dry ingredients and set aside.
  • In a mixer, mix butter and sugar. Add egg yolks and mix until incorporated. Add cream and vanilla essence.
  • Fold dry ingredients into the batter. Set aside.
  • In another bowl, whisk egg whites until doubled in size. Fold gently into the egg yolks mixture until incorporated.
  • Pour batter into a previously greased cake pan. Set aside.
  • For the flan: In a blender, combine condensed milk, evaporated milk, eggs, vanilla essence, cream cheese, granulated Mexican chocolate, and chocolate syrup.
  • Using a spoon, pour flan mixture on top of the cake batter to keep the layers from mixing. Bake for 1 hour in a water bath. Let cool and set aside.
  • For the chocolate gelatin: In a blender, combine evaporated milk, granulated Mexican chocolate, and unflavored gelatin powder.
  • Using a silicone spatula, carefully separate the flan from the pan and pour chocolate gelatin little by little. Refrigerate for 2 hours or until set.
  • Unmold chocoflan Mexican chocolate gelatin, garnish with whipped cream, and serve.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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