Discover the irresistible charm of these Mini Heart-Shaped Chocoflans, a delightful 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 joy to savor.
Why You'll Love This:
The dual-layer magic of chocoflan provides the best of both worlds—creamy flan atop a moist chocolate cake, each complementing the other perfectly. The unique cooking method allows the layers to invert during baking, creating a stunning visual contrast that's sure to impress.
Perfect Occasion:
These mini heart-shaped chocoflans are perfect for romantic dinners, Valentine's Day, anniversaries, or any occasion that calls for a special, heartfelt touch. Their elegant presentation and delightful combination of flavors make them ideal for sharing love and sweetness.
Decoration Tips:
To 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 and 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 sugar (for caramel)
- 12 oz evaporated milk
- 14 oz sweetened condensed milk
- 1 tablespoon vanilla extract
- 4 eggs
For the Chocolate Cake:
- 1 cup all-purpose flour (sifted)
- 1 cup sugar
- 1/3 cup cornstarch (sifted)
- 1/3 cup unsweetened cocoa powder (sifted)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup vegetable oil
- 3/4 cup milk
- 1 tablespoon vanilla extract
- 2 eggs
Instructions:
- Grease your mini heart-shaped baking molds.
- Gently melt 1 cup sugar in a pan over low to medium-low heat until golden, then pour into the molds.
- In a bowl, whisk together evaporated milk, sweetened condensed milk, eggs, and vanilla. Strain this mixture into the molds, filling them halfway. Cover with foil.
- Set molds in a water bath and bake at 350°F (175°C) for 30-35 minutes.
- In another bowl, mix flour, sugar, cornstarch, cocoa powder, baking soda, baking powder, salt, oil, milk, vanilla extract, and eggs to create the cake batter.
- Gently pour the cake batter over the set flan layer.
- Cover again with foil and continue to bake in the water bath for another 30 minutes.
- Remove from the oven, let cool completely, then refrigerate for at least 2 hours or overnight.
- To serve, invert each mold onto a plate, releasing the chocoflan.
Enjoy the delightful fusion of creamy flan and rich chocolate cake in these mini heart-shaped chocoflans, perfect for making any occasion feel extra special. Enjoy!