Name: Chocoflan Flotatina
Prep time: 300 min
Cook time: 60 min
Yield: 10
Cuisine: Internacional
Ingredients: 3 San Juan® eggs, for the chocolate cake; 1/3 cups sugar, for the chocolate cake; 3/4 cups flour, for the chocolate cake; 1/2 teaspoons baking powder, for the chocolate cake; 1 tablespoon cocoa, for the chocolate cake; 4 tablespoons butter, melted, for the chocolate cake; 1/8 cups bittersweet chocolate, melted, for the chocolate cake; 1 cup evaporated milk, for the coffee flan; 1 cup condensed milk, for the coffee flan; 4 San Juan® eggs, for the coffee flan; 1 tablespoon vanilla essence, for the coffee flan; 1/4 cups coffee liqueur, for the coffee flan; 1 package cream cheese, (190 g) for the white chocolate gelatin; 1 1/2 cups whole milk, for the white chocolate gelatin; 1 cup evaporated milk, for the white chocolate gelatin; 1 cup white chocolate, for the white chocolate gelatin; 3 envelopes unflavored gelatin powder, hydrated and melted, for the white chocolate gelatin (7 g each); 1/2 cups whipping cream, for the chocolate coating; 1 cup bittersweet chocolate, for the chocolate coating; 1 tablespoon honey, for the chocolate coating; chocolate shavings, white, for decoration

Preparation

Low

Preheat the oven to 180 °C. For the chocolate cake, beat the San Juan® eggs with the sugar until they double in size and change color. Gradually add the flour, baking powder, and cocoa with the help of a sieve. Gently fold in the butter and chocolate.