
nutritional info
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ingredients
For the caramel:
1 cup white granulated sugar
1/2 cup cold water
For the pumpkin flan:
1 can Magnolia Brand® sweetened condensed milk
1 can evaporated milk (has to be the same amount of the condensed milk)
4 large eggs at room temperature
1 cup pumpkin puree (not pumpkin pie filling)
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice (or mix: 1 and 1/4 teaspoons ground cinnamon, 1/2 teaspoon
nutmeg, 1/4 teaspoon cloves).
For the chocolate cake:
1 and 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup plus 2 tablespoons cocoa powder
1 cup white granulated sugar
1/2 cup milk (you can use any milk you prefer)
3 large eggs, room temperature
1/2 cup vegetable oil
1 and 1/4 teaspoons vanilla extract
instructions
- For the caramel
- Grease your Bundt pan. I used butter and I covered the bottom and sides with butter very well.
You can use a kitchen brush to grease each corner of your pan. - In a saucepan mix water and sugar over low heat. When the sugar is all dissolved (no sugar
granules left), turn up the heat to medium-high and let the mix of sugar/water turn into the caramel,
this will take about 15-20 minutes, do not mix, just keep an eye that it doesn’t burn because it will
taste bitter. - After a couple of minutes it will start to boil, bubbling a lot, please do not touch or stir. Just let
cook and you will see that little by little the color of the mixture will start to change, to a light caramel
color and then to a medium-dark caramel color. Turn off the heat. Protect your hands with an oven
mitt or a kitchen towel and pour into your Bundt cake pan, covering all the inner surface with the
caramel. Let it cool, it will get hard. - For the flan
- Preheat oven to 350 F.
- In a bowl mix condensed milk, evaporated milk, eggs. Add in pumpkin puree, vanilla, and pumpkin
pie spice. Pour the mixture into the cake pan on top of the hard caramel. - Tip: You can use a sieve to pour the flan mixture into the pan. This will help you catch any leftover
egg, pumpkin, or a big chunk of spices that you don’t need to achieve a smooth texture. - Place the flan pan inside a larger one with about 2 fingers of hot water.
- Bake for 40 minutes or until the flan is semi-set. We don’t want a fully cooked flan or liquid flan.
- While the flan is baking, make the chocolate cake.
- For the cake
- In a bowl mix flour, baking powder, salt, cocoa powder. Add in sugar. Mix.
- Add milk, oil, eggs, and vanilla extract. Mix until you don’t’ see any lumps of flour.
- Pour cake batter on the top of the semi baked flan. Finish baking for about 30-40 minutes. If you
notice that the top of the cake is turning darker, cover it with a piece of foil and keep baking. - Also, always check that your larger pan has water. If the water has evaporated, fill your pan with
water. - Let it cool completely. Place the chocoflan into the fridge and let it rest overnight.
- The next day run a knife around the border and turn the cake over a bigger plate. If that doesn’t help,
put the pan over some hot water for a couple of minutes, then try to turn the flan over again. Have
patience, sometimes, it takes a little bit of time. - Recipe by our friend Sandra @PastryTales