Chocoflan with Strawberry-Hibiscus Sauce

Name: Chocoflan with Strawberry-Hibiscus Sauce
Yield: Makes 10 to 12 Servings
Cuisine: Mexico
Ingredients: ½ cup plus 2 tablespoons (145 g) unsalted butter, at room temperature; 1 cup (200 g) sugar; 1 large egg, at room temperature; 1¼ cups (300 ml) buttermilk; 1¾ cups (220 g) all-purpose flour; ⅓ cup (25 g) unsweetened cocoa powder; 1 teaspoon baking powder; 1 teaspoon baking soda; 4 large egg yolks; 2 large eggs; Seeds from 1 vanilla bean, or 1 tablespoon pure vanilla extract; Seeds from 1 vanilla bean, or 1 tablespoon pure vanilla extract; 1½ cups (360 ml) whole milk; 1 cup (240 ml) heavy cream; ½ cup (120 ml) sweetened condensed milk; ¼ cup (50 g) sugar; ½ cup (75 g) strawberries, hulled and cut in half, for garnish; Strawberry-Hibiscus Sauce; 1 cup (100 g) sugar

Preparation info

Makes
10 to 12
Servings

Difficulty
Easy

Appears in

Convivir

By Rogelio Garcia

Published 2024

About

Chocoflan is sometimes called “the impossible cake” because it goes into the oven with the chocolate cake batter on the bottom and the flan mixture on top, and it comes out of the oven with cooked flan on the bottom and baked chocolate cake on the top.

Ingredients

For the cake

1¾ cups (220 g) all-purpose flour
⅓ cup (25

Americas
Mexico
Vegetarian
Gluten-free
Central America
Drinks

Method

To make the cake, sift together the flour, cocoa powder, baking powder, and baking soda into a bowl. In a large bowl, using an electric mixer on medium speed, beat together the butter and sugar until fluffy, stopping to scrape down the sides of the bowl. Add the egg and beat until incorporated. Add half each of the flour mixture and the buttermilk and, using a rubber spatula, gently fold into t