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Brenda Arellano

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Recipe

Chocoflan with Cajeta

45 mins
Low
7
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Rich chocolate cake with flan and cajeta and nuts to decorate it.
Learn more about Brenda Arellano

Ingredients

20 portions
  • 1 box chocolate cake flour
  • 7 eggs
  • cajeta - Mexican carmelized goat milk sweet
  • 12 ounces cream cheese
  • 1 can condensed milk
  • 1 can evaporated milk
  • 1/2 tablespoons cornstarch
  • 1 tablespoon vanilla extract

Preparation

Prepare the flour as indicated in the box. There will be three eggs for flour and 4 for flan. Grind the cream cheese, milk and vanilla and cornstarch in a blender. Prepare the mold, grease with kitchen spray because if you put flour and butter or butter comes out as white from the sides and looks bad.
This cake is for a round 22cm mold in the form of a thread since its mold is greased add the cajeta and with a brush smear it well.
Then empty the flan first, because if we put the cake first we will mix the flan with the cake and it will take away the color of the chocolate. Once we empty the flan immediately, empty the chocolate covered with aluminum foil and bake in a bain-marie oven. Put a mold with little water and inside put the cake and put the two together.
With little water and inside the cake and put it to cook at 180 degrees for 1 hour and 45 minutes. To know if it is well cooked after the time, insert a toothpick or a knife and if it comes out clean, that's it.
Let it cool overnight in the refrigerator. The next day refrigerated, decorate it with walnut.

TIPS

The cornstarch serves to make the custard more firm and if you do not like the vanilla you can put it on the bribe of your choice but without color, it comes out delicious.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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