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Mini Chocoflan Recipe with Chocolate Cake and Creamy Flan

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Mini chocoflan features rich chocolate cake, creamy vanilla flan, and caramel sauce in individual ramekins — a stunning, make-ahead dessert with dramatic layers.

Ingredients

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Caramel Layer:

  • 6–8 tbsp caramel sauce

Chocolate Cake:

  • 3/4 cup all-purpose flour

  • 1/4 cup cocoa powder

  • 1/2 tsp baking soda

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • 1/2 cup sugar

  • 1 egg

  • 1/3 cup vegetable oil

  • 1/2 cup milk + 1 tsp vinegar

  • 1 tsp vanilla extract

Flan Layer:

  • 1/2 can (7 oz) sweetened condensed milk

  • 1/2 can (6 oz) evaporated milk

  • 2 eggs

  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 350°F. Grease ramekins and spoon 1 tbsp caramel into each.

  • Make chocolate batter: Mix dry and wet ingredients separately, then combine. Spoon 2 tbsp into each ramekin.

  • Blend flan ingredients and gently pour over cake batter.

  • Place ramekins in a baking dish. Add hot water to create a water bath. Cover loosely with foil.

  • Bake 45–50 min until set. Cool, then refrigerate 4 hours or overnight.

  • To serve, run a knife around the edge and invert onto a plate.

Notes

  • Use boxed cake mix for a shortcut.

  • Garnish with whipped cream, berries, or chocolate curls.

  • Chill fully before unmolding for best results.

Find it online: https://foodemily.com/mini-chocoflan-recipe-with-chocolate-cake-and-creamy-flan/