Heart-shaped Mini Chocoflan: a two-layer delight of creamy flan and rich chocolate cake

Discover the irresistible charm of these Mini Heart-Shaped Chocoflans, a delicious dessert that combines the creamy smoothness of traditional flan with the rich indulgence of chocolate cake. Each bite offers a harmonious blend of flavors, making this dessert not only visually appealing with its heart shape but also a pleasure to savor.

Why you'll love it:

The double-layered magic of chocoflan offers the best of both worlds: creamy flan on top of moist chocolate cake, each complementing the other perfectly. The unique cooking method allows the layers to invert during cooking, creating a stunning visual contrast that is sure to impress.

Perfect occasion:

These mini heart-shaped chocoflans are perfect for romantic dinners, Valentine's Day, birthdays or any occasion that requires a special, heartfelt touch. Their elegant presentation and delicious combination of flavors make them ideal for sharing love and sweetness.

Decorating Tips:

replaces the word nice with empty enhance the presentation, you can garnish each mini chocoflan with a drizzle of caramel sauce or chocolate ganache. A sprinkle of edible gold dust or a few fresh berries can also add a festive, colorful touch. Consider serving each piece on a delicate plate with a dollop of whipped cream for added elegance.

Ingredients: For the flan:

• 1 cup of sugar (for the caramel)
• 12 ounces evaporated milk
• 14 ounces sweetened condensed milk
• 1 tablespoon of vanilla extract
• 4 eggs

For the chocolate cake:

• 1 cup all-purpose flour (sifted)
• 1 cup of sugar
• 1/3 cup cornstarch (sifted)
• 1/3 cup unsweetened cocoa powder (sifted)
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 1 cup vegetable oil
• 3/4 cup of milk
• 1 tablespoon of vanilla extract
• 2 eggs

Instructions:

1. Butter your mini heart-shaped baking molds.
2. Gently melt 1 cup of sugar in a saucepan over low to medium-low heat until golden brown, then pour into the molds.
3. In a bowl, whisk together the condensed milk, sweetened condensed milk, eggs and vanilla. Filter this mixture into the molds, filling them halfway. Cover with foil.
4. Place the molds in a double boiler and bake at 350°F (175°C) for 30 to 35 minutes.
5. In another bowl, combine flour, sugar, cornstarch, cocoa powder, baking soda, baking powder, salt, oil, milk, vanilla extract and eggs to create the cake batter.
6. Carefully pour the cake batter onto the set flan layer.
7. Cover again with foil and continue cooking in a water bath for another 30 minutes.
8. Remove from oven, let cool completely, then refrigerate for at least 2 hours or overnight.
9. replaces the word nice with empty serve, invert each mold onto a plate, releasing the chocolate.

Enjoy the delicious fusion of creamy flan and rich chocolate cake in these heart-shaped mini chocoflans, perfect for making any occasion even more special. Appreciate!