Homemade Chocoflan: A Decadent Layered Delight

Melt the chocolate in a heatproof bowl over a pot of simmering water, or microwave it in 30-second intervals, stirring in between until smooth. Set it aside to cool slightly.

Make the Cake Batter:
In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the melted chocolate, mixing until fully combined. Add the wheat flour and cocoa powder, and mix until the batter is smooth.

Prepare the Flan Mixture:
In another bowl, whisk the remaining eggs and sugar together. Add in the cocoa powder and beat until smooth and well combined.

Layer the Cake and Flan:
Pour the cake batter into a greased flan mold or cake pan. Then, carefully pour the flan mixture over the cake batter. Do not mix, as the flan will settle at the bottom while baking.

Bake the Chocoflan:
Preheat your oven to 350°F (175°C). Place the pan in a larger baking dish and fill the outer dish with hot water to create a water bath. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Let it cool to room temperature before refrigerating for at least 2 hours to allow the layers to set.

Serve:
Once the chocoflan has chilled, run a knife around the edges of the pan to loosen it. Invert the pan onto a serving platter, and gently lift it off. Slice and enjoy the delightful layers of chocolate cake and creamy flan!

Serving and Storage Tips: