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Pati's Mexican Table : TV Recipes

Pati Jinich

IMPOSSIBLE CHOCOFLAN
Chocoflan imposible
Makes 12 servings

INGREDIENTS
To Prepare the Molds or Ramekins:
Enough butter to coat 12 molds
1 cup cajeta or La Lechera dulce de leche

For the Cake:
4 oz or 1 stick of unsalted butter
3/4 cup granulated sugar
1 egg
3/4 cup all-purpose flour
1/3 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
3/4 cup buttermilk

For the Flan:
1 12-oz can evaporated milk
1 14-oz can La Lechera sweetened condensed milk
4 eggs
1 teaspoon vanilla

For the Garnish:
1/3 cup toasted pecans, chopped

TO PREPARE
Set the oven to 350 degrees. Butter the bottom and sides of each ramekin or mold until evenly spread. Pour the cajeta into the buttered molds, distributing evenly between all 12.

To Make the Cake Base:
In a mixing bowl, beat the butter and sugar with an electric mixer at medium-high speed until fluffy. Then, beat in the egg. In a separate bowl, mix the flour, cocoa, baking powder, baking soda and salt.

At medium-low speed, beat in half of the flour mixture and half of the buttermilk into the butter/sugar mixture. Then, beat in the remaining halves. Make sure you scrape the side of the bowl so all of the ingredients mix evenly. Put the mixer on medium-high speed and beat for an additional minute.

To Make the Flan:
Place the eggs, vanilla, evaporated milk and sweetened condensed milk in a blender and puree until smooth.

To Prepare the Entire Dish:
Pour the cake batter into each ramekin or mold. Then, pour the flan mixture on top, it will look messy, but don’t worry, that’s how it’s supposed to be! Place the ramekins in a large pan or baking dish. Pour hot water into the dish up to halfway the height of the molds. Cover the dish with aluminum foil and seal.

Place the in the oven and bake for about 50 to 55 minutes, or until the surface of each cake feels solid, looks baked and a wooden toothpick comes out moist but not wet.

Remove from the oven. Be careful when you open the aluminum foil as the steam will be very hot. Once cool enough to handle, remove the ramekins out of the water bath. Once cool, cover with plastic and refrigerate at least 2 hours before eating.

When ready to serve, run the tip of a knife around the ramekin and place it cake-side down onto a plate. Lift the mold up. Drizzle with any cajeta from the mold and decorate with chopped pecans.


Comments

Pati- How would I make cajeta or dulce de leche (recipes?) ; or where would I find these ingredients for purchase ? This recipe looks awesome and I would like to try it.
THX
Marilyn

You can buy cajeta at any Hispanic food store or possibly even in the “ethnic” aisle at your local grocery store.

Thanks for the info, Mandi!!


I found Dulce de Leche (Cajeta)at TJ Maxx in their food specialty aisle just by luck




SOY UN GRAN FAN DE USTED PATRICIA JINICH

Muchas gracias, Gabriela!!



SOY UN GRAN FAN DE USTED PATRICIA JINICH LE MANDO SALUDOS A USTED :)

Muchas gracias, Gaby!



PATTI—–WHAT SIZE RAMEKIN (OUNCES) IS USED IN THIS RECIPE TO GET 12 SERVINGS?

Hola Gloria, Use a 4 ounce ramekin. Good to hear you are trying this recipe!!



Hi Pati, can make half the recipe? thanks

Hi Emily, Of course, you can make half the recipe! Just halve the amounts of all the ingredients. And for the 1 egg, you can beat it in a separate bowl (to combine the yolk and the white) and only add half of the beaten egg to the mixer.



Made yesterday to take for a Mexican food dinner party. The “flan” custard part seemed too thick and had a coarse texture, not creamy. Guests thought it was good, but flan had no flavor. What did I wrong. A lot of work, time, ingredients for a bland taste.

Hi Nancy, Thank you so much for trying the recipe for your dinner party!! I’m so sorry to hear the flan did not turn out to your liking. It’s possible for the flan to turn out coarse if it cooks a little too long.



I just like to say love your program an I am going to try to make the chocoflan look so delicious,

Oh, thank you so much, Lucio!!



Ms Jinich, I LOVE LOVE LOVE your show and can’t wait until the next season. Honestly, your show is one of the best cooking shows out there right now, and I learn something new every time I watch. Thank you!

I’m thinking about making chocoflan for my son’s birthday party but would like to make a single cake rather than individual ramekins. I can certainly experiment, but thought I’d see if anyone has thoughts about what pan might work (I was thinking about a bundt pan?) or how long I might cook it?

Jen, You are so nice…thank you for watching the show!! You can make the chocoflan as a single cake for your son’s birthday party. A bundt pan will work perfectly and is exactly what I would have suggested! Cook for the same amount of time the recipe calls for, 50 or 55 min., and test with a wooden toothpick. Take out when the toothpick comes out moist, but not wet.

Hi Pati,

I absolutely love your show! Can’t wait to try the Chocoflan and looking at baking in a bundt pan. Would you recommend still using a waterbath? Thank you!

Hi Pam! Thanks for tuning in! yes, please use a water bath even if you make it in a bundt pan.





Es la primera vez que la veo y la verdad me encanto sus recetas son faciles de seguir y muy ricas!!!!

Gracias

Muchas gracias, Adriana!!



Me gustan sus recetas, pude copiar la de chocoflan.Gracias!!!

Gracias, Soledad!!



Pati, if you’re using a 4 oz ramikin. What’s the ratio of cake to flan in each ramikin? I made some this evening, although very tasty I think I may have used more flan instead of cake. And the cajeta ended up between the flan and the cake. Any suggestions?

Hi Kelli, It’s so nice to hear you tried the recipe!! You’re right in using more flan instead of cake. I’d say you want about a 2:1 ration flan to cake. Also a trick for the cajeta is to put it in the ramekins before making the cake and flan, and let it rest a few minutes so it settles.



Hola Patti,
Me encantan tu programa, las recetas son deliciosas.
Voy a tratar de hacer el chocoflan en un recipiente grande,
Gracias.

Great! Gracias, Katya!!



Hi, Pati! I was just wondering why the cake batter is poured into the ramekin before the flan. In other recipes, it’s the other way around. Do they bake differently or do they come out the same? Thank you for your help!

Hi Mona, It gets flipped as it bakes in the oven, so the batter ends out on top in the ramkein. If you turn it onto a plate… then you have the cake again in the bottom..



Hi Pati,
Love your show and all my friends see it here in New York. I have a question, I want to make the chocoflanes in adult and children’s sizes (6 ounces and 10 ounces ramikans)for a party. Do I do the same recipe and nothing changes? or the whole recipe changes as well as temperatures?
Thanks so much!
Ana

Thanks for your message Ana! Yes: you can make 6 oz and 10 oz and follow exact same instructions. Not that huge difference between the 6 and the 10 oz and by being in the water bath covered in the oven it all works fine. However your number of individual chocoflanes will vary…



Hi Pati, Love your show and tried your chockaflan recipe but added a nother ingredient that took it over the top. Everything was the same as your direction except – before you take the cake/flan out of the mold use a toothpick to punch small holes in the cake and pour one teaspoon of Amaretto on the cake to soak in. Now remove the mixture from the ramikin as per your instructions- now take a small amount of Amaretto to mix with the cajeta left in the bottom of the mold and then place it on the flan. Place the pecans ( I use halves) on the flan and add whipped cream and a couple of maraschino cherries with a teaspoon of cherry juice on top. WOW keep up the good work

Your take on chocoflan sounds delicious, Norman! Thank you for sharing it!!



Hi Pati
I tried your chocoflans and they were great. I altered the recipe a bit as follows. Before taking them from the ramekin poke holes in the cake with a toothpick and put a teaspoon of AMARETTO to soak in the cake, remove to serving plate. Add to the remaining cojeta in the ramekin a little Amaretto and stir, then place it on the flan. Add pecans ( I use halves ), add whip cream, marschino cherries and marschino cherry juice WOW!!!!!
Norman

Again, sounds decadent!! I’m so happy you enjoyed this recipe and are being creative with it. Thank you for sharing!!



I just made this tonight for my daughters birthday as one large round cake. It turned out wonderfully, but I had to double the baking time:-( I just thought that anyone else considering doing the same might want to take that into consideration when planning. I was impressed though as it did come out perfectly and tasted as good as it looked and sounded on your show:-) I’m so glad your recipes are available online so I can try your various dishes! Keep up the good work. Oh, and PS I found the Cajeta at HEB near the jams, honey, and peanut butter.

Hi Michelle, Thank you so much for writing!! I’m glad to hear the chocoflan worked well as a cake — great to know about the longer baking time!


Thank you for posting information about the added baking time needed for a cake size pan. I have just made this recipe for the time (in a bundt pan) and it has been in the oven for 1 1/2 hours and is still not completely firm.



I caught this episode today and could not resist the urge to make this right away. Went to the grocery story immediately and baked this. Just had a slice. Delicious! The only problem is that, after eating my slice, I’m tempted to eat the entire thing tonight.

Haha Sheena!! I have the same problem. That is why I make them in individual portions, the only way to restrain myself…



Hola patti, me fascina su programa, yo ya hice el chocoflan y me quedo genial …..delicioso lo hice sin la cajeta la sustitui por chocolte syrup igualmente deliciosa……saludos….

mmmmmmm, suena rico ese cambio!



Hi Patti; Adoro ver tu show y ver recetas autenticas mexicanas con ingredientes puramente mexicanos, , bueno yo ya prepare el chocoflan y me quedo genial y en la semana tratare de preparar el pollo a la basura…….me pregunto, como se les ocurrio ese nombre,.:-)…….saludos<3.

Que bueno que te gusta! Le llamaron Pollo a la Basura, porque tiene muchos ingredientes que son tan diferentes ademas de ser muchos!



Can’t wait to try these dishes. Enjoyed whatching Pati show and her enthusiasum

Rachel, Thank you so much for watching! I hope you will try some of the recipes.



Hola Patti – I just wanted you to know how much I love your show and your website. I lived in San Diego for 30 years and have recently moved (retired) to Tennessee. I am so desperately missing my great Mexican food and the close proximity to the border restaurants. So, I’m going to be brave and attempt the chocoflan, which looks amazing, and continue watching you teach me how to make my own fabulous Mexican dishes! Also, your website is great! Easy to navigate, and I love that the comments print at the end.

Muchos gracias Patti!

Aww, thank you so much, Pamela!! I’m so happy you found the website. Let me know how the chocoflan goes!



Pati, just want to tell you how much I enjoy your show. It is most informative, I always learn something new. My sister has lived in Mexico since 1960 and, for all those years, our entire family has visited and enjoyed the wonderful food all over Mexico. I have indulged in Shrimp Cocktail on the street in your hometown of Mexico City many times and would love to have a recipe for preparing same. I believe Mexican cooking is not only a cultural marvel but an absolute art in the way it’s prepared, so creative. Thanks again for a wonderful show and may God Bless you and your family.

Kathleen, You say such the lovely things about Mexican cuisine!! I was so nostalgic for the food in Mexico when I first moved to the US I had to re-create it for myself. Thank you for sharing your story about eating Shrimp Cocktail in Mexico City – I have a recipe for it in my cookbook, which is out next week. http://www.patismexicantable.com/book/



Hi Pati, do you have any Passover recipes with a Latin twist?


I made your chocFlan yesterday and it turned out aweful. I could only find the Dolce De Leche and it was so think I had to microwave it to make it easier for me to put in the ramekins. the Cake part never got fluffy until I put the egg in. Once I was done with the cooing they looked good, but today when I unmolded to bring form lunch the whole thing stufk to the ramekin and I had to dig it out and now I have ChocoFlan crumble. 1) Was the Dolce De leche supposed to be think? 2) why did it stick to the ramekin?

Hola Julie, Thank you for trying the Chocoflan; I’m sorry to hear it did not turn out! Dulce de Leche and Cajeta are supposed to be like thick caramel sauces. And there are many different brands, so you may want to try a different one next time. It shouldn’t have stuck, but probably happened because it was not the right cajeta to start with. ;)



Pati, your flourless almond and porto cake sounds amazing. I’ll definitely make it this year. Muchisimas gracias!


Hola pati. Me facina su show me da gusto ver cosina los platillos mexicanos estoy casada con un americano y le Digo la comida Mexicana no es solo es de arroz y frijoles y tortillas. Felisidades que mi diosito la siga bendiciendo…….

Gracias, Naomi!



Hola Pati,

Love your show, I have learned a lot. Is it okay to make this dessert ahead of time, say in the morning and then store? Should it be removed from ramekin then stored in fridge? Thanks so much for your time and effort.

Carl

Hola Carl, Yes!! It’s okay to make ahead of time. In the morning, or even the night before, is fine. You can keep it in the ramekin and store in the fridge — just cover with a piece of plastic wrap.



Hola Julie, Thank you for trying the Chocoflan; I’m sorry to hear it did not turn out! Dulce de Leche and Cajeta are supposed to be like thick caramel sauces. And there are many different brands, so you may want to try a different one next time. It shouldn’t have stuck, but probably happened because it was not the right cajeta to start with. ;)


Hola Pati
I love your show you have inspired me to cook more :) I made this chocoflan and it came out so delicious and very easy to make. Thank You. I also love the cooking pans you use on the show what kind are they? I love them. Que Dios te bendiga y mucha suerte con tu programa

Hola Viviana, The red pans are made by Bialetti & the orange ones are Le Creuset. Thank you so much for watching the show!!



Pati–

enjoy your show and your passion for all things Mexican.

I was wondering what brands are the mixer and blender.

thanks.
Mary Anne

Hola Mary Anne, Thank you so much for watching the show! The mixer is made by Viking and the blender by Kitchenaid.



Hola Pati, hoy dia Domingo 28 de abril vi tu show y me encanto ese flan de almendras, con jugo de naranja, apunte los ingredientes pero no pude apuntar las medidas, entre a tu web site pero no encuentro la receta, me podrias decir como encontrar esta receta pro favor. Gracias.

Claro! Esta en la sección de TV show, Season 1. Aquí está: http://www.patismexicantable.com/2011/06/orange_and_almond_flan/



I tried this recipe yesterday and find that the caramel still has to be done and poured before the cajeta is placed in the ramekins because it will coat it and come out very nicely. Also, I’d rather have chocolate cake mix instead of making my own so that the chocolate can be as bold as the cajeta and both fight for flavor to our taste buds. Also, I followed the Venezuelan custom and added a small stream of Rum and it really gave it an exotic taste.

Rum sounds nice Helen!



Hi Pati!!
I love your show! I grew up near Mexico and love all the foods! I miss it so much now that I have moved away.
Question..I have made this recipe and the layers do not separate for me. Do you know why this happens?
How long do you wait before flipping it over!

Hola Adriana, Thank you for writing to me! I’m sorry to hear the flan didn’t separate for you. Make sure let it chill in the ramekins in the refrigerator for at least 2 hours before tying to flip out.



Saw this recipe this AM and am heading out to get all the ingredients! I love your show!!

Thanks much for writing Amelia, I hope you enjoy making AND eating the chocoflan!



Really enjoy your show.You are a very good teacher! Lois

Thanks Lois!



Dear Pati:

While watching your show regarding the chocoflan, I noticed that you did not cover the flan with foil before placing it in the oven yet there appeared a message on the screen to cover with foil. Please clear this up for me. I am going to use a bundt cake pan instead of ramekins so I hope this turns out. If foil is to be used, should I cover the bundt pan also and is there anything different I should do when using a bundt pan? Thank you.

Yes, Christine, please cover the entire water bath with foil. Place the bundt pan inside of a baking dish and add water up to halfway the height, cover with foil and in the oven it goes.



Hola Pati! Felicidades por tu show! Me encantan tus recetas, gracias y sigue adelante.
Podrias darnos recetas para hacer tacos de carnitas estilo Michoacán.

Gracias. Kathy De Luna.


Great recipe! Love it

Thank you, Laura!



I don’t have the ramekins and want to make it as a single layer cake. What size pan would I use? I realize I still have to be able to fit it into a larger pan for the bano maria.
Thanks.


Hi Pati,
I’m intrigued by this recipe (love the idea that the flan & cake switch places while they’re in the oven) and want to try it. Just one question: would regular caramel work instead of cajeta or dulce de leche? After being stumped by caramel-making last year I finally mastered it so I’ll use any excuse to make it. But would it work if I add the cake batter on top of the hardened caramel? Or should I do as someone suggested: caramel on the bottom, then cajeta (too sweet the combo?), then the cake batter.

Am so excited that your new series started!

Thank you Elsa!!! You can use caramel for sure!! I wouldn’t do both caramel and cajeta, either will be plenty…



Gracias, Pati! Hope I can get back to you soon to tell you how it came out.

(It was fun watching you cooking with your oldest son on Sunday! And those chocolate donuts looked so decadent!)



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