Chocoflan Recipe

Gather the ingredients. Position a rack in the center of the oven and heat to 350 F.

Combine the eggs, sugar, and butter in a large bowl and mix with an electric beater or whisk by hand until well blended.

Sift the flour and the cocoa powder into another large bowl and whisk together.

Pour the egg-butter mixture into the flour-cocoa mixture and fold together until well combined. Set aside.

In a blender, combine the sweetened condensed milk, cream, eggs, and vanilla. Blend on medium until well combined, about 2 minutes. Set aside.

In a small saucepan, combine 3/4 cup sugar with 1/4 cup water over medium heat. Cook, stirring occasionally, until the mixture turns golden brown, about 9 minutes.

Generously grease the inside of a 9-inch (9-cup) bundt pan, including the center tube, with vegetable oil. Drizzle the caramel mixture over the bottom and some over the sides of the pan.

Pour the chocolate batter into the pan, smoothing it evenly with a silicone spatula.

Gently pour the flan mixture over the chocolate batter, gently smoothing it evenly with a silicone spatula. Cover the bundt pan with foil.

Place the bundt pan inside a larger roasting or baking pan. Fill the larger pan half-way with very hot water. Transfer to the oven and bake until the layers have swapped and a toothpick inserted into the cake comes out clean, about 1 hour.

It's not ready, yet! Remove the cake from the roasting pan. Remove the foil, and let the cake cool to room temperature, then refrigerate for at least 4 hours. To unmold, cover with a plate and carefully invert to release the cake from the pan. Serve with fresh raspberries, if you like.