Pumpkin Flan (Chocoflan)

Today we bring a fantastic dessert to compliment your holidays: Pumpkin Flan! Chocolate cake on the bottom, Pumpkin Flan on top, with a rich caramel sauce to finish!

INGREDIENTS

– all-purpose flour – unsweetened cocoa powder   – baking powder – fine sea salt – unsalted butter – oil  – granulated sugar – eggs

Step-by-step instructions!

Follow our easy instructions for success!

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Make the caramel. Start by melting sugar in a small pan over medium heat, stirring constantly. When completely melted, slowly pour water in it.

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Sift dry ingredients together and set aside. Mix eggs, butter, oil and sugar then cream together. Slowly add sifted dry ingredients and mix.

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Assemble the Pumpkin Flan by pouring chocolate cake batter into the Bundt pan with caramel at the bottom. Then pour the pumpkin custard on the cake batter.

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Place the Bundt pan in a large roasting pan with about 2 inches of water in to make a water bath.

Place it in the oven and bake for about 40 minutes. When the chocolate cake batter seems set, cover the pan with foil. Keep baking the covered flan.

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