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 ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
Chocolate Cake
- ½ cup all-purpose flour (67 grams)
- ½ cup granulated sugar (100 grams)
- ¼ cup unsweetened 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°F (163°C) to prepare for baking the chocoflan.
- Make Caramel: Place ⅔ cup (133 grams) of granulated sugar into a saucepan over medium heat. Allow it to melt and then reduce heat to low to simmer until the sugar turns an amber brown caramel color. Stir occasionally carefully to avoid burning. Pour the caramel into a 9-inch loaf pan and let it set aside for 10 minutes.
- Prepare Pumpkin Flan Mixture: In a bowl, combine pumpkin puree, evaporated milk, condensed milk, beaten eggs, vanilla, cinnamon, salt, nutmeg, ginger, and allspice. Whisk thoroughly until the mixture is smooth and well combined. Transfer to a measuring cup with a spout for easy pouring.
- Make Chocolate Cake Batter: In a large bowl, mix together flour, granulated sugar, cocoa powder, salt, and baking powder. In a separate smaller bowl, whisk together milk, olive oil, egg white, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined into a smooth batter.
- Layer the Cake and Flan Mixtures: Pour the chocolate cake batter evenly over the set caramel in the loaf pan. Using a spatula placed over the cake batter, slowly pour the pumpkin flan mixture on top; this technique prevents holes from forming in the cake layer.
- Bake in Water Bath: Place the loaf pan inside a larger 9×13 inch baking dish. Carefully pour boiling water into the larger dish until it reaches halfway up the sides of the loaf pan to create a water bath. Bake for 45-55 minutes or until a thermometer inserted into the flan reads 180°F (82°C).
- Cool and Chill: Once baked, remove the loaf pan from the water bath and cool at room temperature for 15 minutes. Then refrigerate uncovered for at least 8 hours or overnight to allow flavors to meld and the chocoflan to set.
- Unmold and Serve: To serve, briefly dip the bottom of the loaf pan in hot water to loosen the caramel. Run an offset spatula around the edges to release the cake, then invert onto a serving platter. Serve chilled or at room temperature.
Notes
- Use a 9-inch loaf pan for best results; an 8 ½-inch x 4 ½-inch pan is also suitable but may require adjustment in baking time.
- Be careful when making caramel to prevent burning, as burnt caramel can impart a bitter flavor.
- The water bath is essential to gently cook the flan and cake, preventing cracking or dryness.
- Ensure the cake is fully chilled before unmolding to maintain its shape and texture.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
