Name: Juicy Chocoflan
Prep time: 60 min
Yield: 12
Cuisine: Mexicana
Ingredients: 1 box chocolate cake mix; 6 eggs; 1 can condensed milk; 1 can evaporated milk; vanilla essence, to taste; 1/3 cups caramel, liquid or cajeta

Preparation

Medium

Preheat the oven to 180º. Prepare the cake batter as indicated in the box instructions (its ingredients come in the same box). Put the eggs, the milks, and the vanilla in the blender and blend until fully incorporated. In the mold we are going to use, we put the caramel or cajeta (it is not necessary to put paper, the cajeta or caramel will prevent the flan from sticking). On top of the caramel or cajeta, we will pour half of the cake batter. With the other half, we can make another one or some cupcakes that also turn out delicious. Then, using a spoon, we pour the flan mixture along one edge of the cake. (only along the edge and in one spot) we should pour slowly and in a thread-like manner so that it doesn’t mix with the cake. We will be able to observe how the cake batter slightly rises. We will cover it with plastic wrap (the transparent one) and then with aluminum foil, being careful not to move the mold too much so that it doesn’t get mixed up. We put it in the oven for about 45 minutes or until a toothpick comes out clean.