Chocoflan 🍮 The classic pastel Mexican pastel with moist chocolate, cremoso flan and golden caramel. GUARDA this recipe

👩‍🍳 PREPARATION 1️⃣ Prepare the caramel Calienta el azúcar con el agua a fuego medio without moving a lot until you obtain a caramelo ámbar. Molded into a 22 to 24 cm rose mold and distributed by the base. 2️⃣ Mezcla el pastel Combine harina, cocoa, powder for heat, bicarbonate, salt and azúcar. Combine the oils, leche, aceite and vanilla, and beat until you obtain a uniform mixture of chocolate. 3️⃣ Licúa el flan Leave the cream, the eggs, the condensed milk, the evaporated milk and the vanilla until you get a mixture completely smooth and without grumos. 4️⃣ Arma y hornea Pour the chocolate mixture into the caramelized mold and then slowly combine the flan mixture. Cube with aluminum and heat a bath María at 180 °C for 60 to 75 minutes, until the center is firm and a palillo on the part of the pastel salt without masa cruda. 5️⃣ Enfría y desmolda Already cool at room temperature and refrigerate for less than 6 hours, preferably throughout the night. Pasa un cuchillo fino por los bordes y voltea cuidadosamente sober un plato para que el caramelo cubra el flan. 6️⃣ Corta y sirve Cut a rebanada crane with a limpio cuchillo and raise it with a pala to clearly highlight the creamy flan cap and the moist chocolate pastel. Sirve bien frio. 💡 TIP Do not intend to desolder the hot ones; Prolonged rest in refrigeration allows the flan to firm up, the caps are cleaned and the chocolate is salted in the mold without breaking it.