This delicious Pressure Cooker Chocoflan Recipe is part flan caramel custard and part chocolate cake and it only takes 20 minutes to make.
This post is sponsored by La Lechera but the content and opinions expressed here are my own.
There are sights and smells that immediately transport you to when you were little and your abuelita (grandmother) cooked all those fancy meals and desserts you thought you would never master yourself. Last week, while I was watching the new movie from Pixar, Coco. It immediately brought back so many memories from when I was young and still living in Nicaragua.
My grandmother was seriously a magician in the kitchen, with just a few ingredients and her meals and desserts were heavenly. I am not saying this because she was my grandmother, this lady had a special touch. One of her favorite things to prepare where flans and I guess I inherited that liking. I love all kinds of flans but I really don’t like to wait around until they are done, but thankfully I got my pressure cooker to help me cut down on the cooking time. Since the baking season is in full swing, today, I want to share with you all a delicious pressure cooker chocoflan that is going to delight your entire family.
Although this dessert is known in Mexico, Central, and South America as the impossible flan or magic cake, our version is anything but impossible. To achieve what looks like an impossible dessert to prepare due to its layers of flan and cake, we simply use a box of cake mix and the most delicious Mexican flan recipe and let the magic happen when it is baking. As I mentioned above, we also take it a step further and instead of baking this delicious treat in a conventional oven, we prepare ours in a pressure cooker which cuts down the cooking time from an hour and a half to just 20 mins or 30 mins if you count the natural release time.
- For the Flan:
- ¾ cup sugar, for the caramel
- 4 Large eggs
- 1 12 oz. can of evaporated milk
- 1 14 oz. can of Sweetened condensed milk
- 1 teaspoon vanilla extract
- a pinch of salt
- For the cake:
- 1 box of chocolate cake mix, follow box direction for ingredients
- For your pressure cooker:
- 1½ cups of water
- The first step is to coat a bundt pan or tube pan with cooking spray and set aside.
- Second, in a saucepan and over medium to high heat cook and stir sugar until melted and caramel-colored, around 10 to 15 minutes.
- Carefully, pour sugar into the previously greased bundt pan or tube pan dish, tilting the container to coat bottom and around the walls. Set container aside.
- Third, prepare the chocolate cake mix according to the box instructions. Add the cake mixture to the into the prepared caramel bundt pan or tube pan.
- Fourth, in a medium bowl or a blender, beat eggs, evaporated milk, sweetened condensed milk, vanilla, and salt. Pour mixture into prepared caramel and cake mix baking dish and cover with aluminum foil.
- Pour water into the inner pot of your pressure cooker. Place the chocoflan custard bundt or tube pan dish into the pressure cooker steam rack and put inside the inner pot.
- Now, put the lid on and turn the Steam Release valve to sealing.
- Then, press the "MANUAL" button and +/- to 20 minutes.
- Once the pressure cooker is done, let it "Natural Release" for about 10 minutes, then vent the rest of the steam completely before opening the lid.
- Carefully remove chocoflan dish from your pressure cooker. The chocoflan is done when you insert a knife or a toothpick in the center and it comes out clean.
- Cool completely for several hours (4-6 hours) or overnight. Unmold the chocoflan by inserting a spatula along the sides of the dish and inverting on serving plate!
As you can see, this recipe is pretty simple to prepare and really not expensive to make at all. Plus, because it this chocoflan is half cake and half flan, both your cake and flan lovers will be completely satisfied. 🙂 Let us know if you make this recipe and how much your family loved it by dropping us a note in the comment section below.