Chocoflan is a combination of coffee flan and chocolate cake made with almond flour and oat milk, perfect for those who are lactose intolerant. It's baked with care at specified temperatures and times to ensure a delicious outcome.
1: Prepare the caramel sauce by heating sugar in a pan until it melts.
2: In a blender, combine 1 cup sugar, 5 eggs, sweetened condensed oat milk, evaporated oat milk, and 2 tablespoons vanilla extract.
3: Add 3 tablespoons of brewed coffee to the blender and blend until smooth.
4: For the chocolate cake, mix almond flour, 1/4 teaspoon salt, 1/2 teaspoon baking soda, 1/2 cup cocoa powder, 1/3 cup sugar, and 3/4 cup maple syrup in a bowl.
5: Add 4 eggs and 1 teaspoon vanilla extract to the cake mixture and mix.
6: Bake the flan at 350°F for 45 to 50 minutes.
7: After the flan is done, pour the chocolate cake mixture on top and bake for an additional hour.
8: Remove from oven and water bath; let sit for 40 to 50 minutes.
9: Refrigerate for at least 3 hours before flipping.
