Chocolate-Citrus Chocoflan Bundtlettes
Makes 6 Bundtlettes
  • Flan:
  • ⅓ cup (80 grams) evaporated milk
  • ⅓ cup (97.5 grams) sweetened condensed milk
  • 1 large egg (50 grams), room temperature
  • 1 ounce (28 grams) cream cheese, room temperature
  • ¼ teaspoon (1 gram) vanilla extract
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon packed orange zest
  • Batter:
  • ⅔ cup (83 grams) all-purpose flour
  • 6 tablespoons (72 grams) granulated sugar
  • ¼ cup (21 grams) unsweetened cocoa powder
  • 2½ tablespoons (35 grams) firmly packed light brown sugar
  • 1 teaspoon (1 gram) instant espresso powder
  • ¼ teaspoon (1.25 grams) baking soda
  • ⅛ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ⅓ cup (80 grams) sour cream, room temperature
  • 1 large egg (50 grams), room temperature
  • 2 tablespoons (28 grams) vegetable oil
  • 1 tablespoon (15 grams) water, room temperature
  • 1½ teaspoons (7.5 grams) coffee liqueur*
  • ½ teaspoon (2 grams) vanilla extract
  • Topping:
  • ½ cup (140 grams) dulce de leche
  • 4 teaspoons (20 grams) fresh orange juice
  • ¼ teaspoon kosher salt
  • ½ teaspoon (2.5 grams) coffee liqueur
  1. Preheat oven to 350°F (180°C).
  2. For flan: In the container of a blender, combine milks, egg, cream cheese, vanilla, salt, and orange zest; process until smooth and well combined, about 30 seconds. Strain through a fine-mesh sieve into a large bowl or glass measuring cup.
  3. For batter: In a large bowl, sift together flour, granulated sugar, cocoa, brown sugar, espresso powder, baking soda, and baking powder, pressing through any solids with a silicone spatula. Whisk in salt.
  4. In another large bowl, whisk together sour cream, egg, oil, 1 tablespoon (15 grams) room temperature water, liqueur, and vanilla. Gradually stir in flour mixture just until combined.
  5. Spray a 5-cup Bundtlette pan (see Note) with baking spray with flour. Divide batter among prepared wells. Tap pan on a kitchen towel-lined counter a few times to settle batter and release any air bubbles. Gently pour enough flan mixture over batter in each well to come up about ½ inch from top edge. (It’s OK if batter and flan mixture mix just slightly). Loosely cover pan with a greased sheet of foil.
  6. Place a 13x9-inch baking pan in oven; pour hot water to a depth of 1½ to 1¾ inches. Place Bundtlette pan in prepared baking pan.
  7. Bake until cakes are firm to the touch, a wooden pick inserted near center comes out clean, and an instant-read thermometer inserted near center registers 194°F (90°C) to 200°F (93°C), 50 minutes to 1 hour. (Do not check cakes too early or often.) Remove Bundtlette pan from baking pan; uncover and let cool in Bundtlette pan on a wire rack for 1 hour. Loosely cover with foil, and refrigerate overnight.
  8. To serve, let stand at room temperature for 45 minutes.
  9. In a 13x9-inch baking pan, pour very hot water to a depth of 1½ to 1¾ inches; place Bundtlette pan in hot water bath. Let stand for 5 minutes. Using a small offset spatula, gently loosen centers and edges of Bundtlettes, only going about halfway down pan. On one edge, reach all the way down with offset spatula, and gently push inward to help loosen flan portion. (The aim is to break the seal and allow the cake to release; it’s OK to have minor dings in the flan portion.) Invert Bundtlette pan onto a serving plate. Shake, tap, and jiggle pan vigorously until you feel cakes release.
  10. For topping: In a small microwave-safe bowl, heat dulce de leche, orange juice, and salt on high in 10-second intervals, stirring between each, until smooth, loose, and drizzle-consistency. Stir in liqueur. Spoon topping on top of flan; serve immediately.
*We used Kahlúa.

Note: A more open, less intricately designed Bundtlette pan is ideal for these cakes.
Recipe by Bake from Scratch at