Pumpkin Chocoflan

You know it's officially fall when you spot pumpkin chocoflan! This seasonal dessert infuses the classic dessert with pumpkin and warm spices to create a delicious twist you'll quickly fall in love with.

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• What makes this dish special
• Recipe
• Step-by-step instructions
• Make-ahead and storage tips
• More pumpkin dessert recipes

Recipe

Step-by-step instructions

Step 1: Make caramel

Although several steps are required to make this pumpkin chocoflan, don't fret! It's easier than you think.

Let's start by first making the caramel. Pour granulated sugar into a saucepan and melt the sugar in a saucepan over medium heat. Use a light-colored pot so that it's easier to see the color of the caramel.

Once the sugar melts, reduce the heat to low and continue cooking until the sugar turns into an amber-brown caramel, stirring occasionally to prevent burning. Pour this caramel into a loaf pan and set it aside for 10 minutes to cool and harden slightly.

Step 2: Prepare flan

Next, prepare the flan mixture by combining pumpkin puree, evaporated milk, condensed milk, eggs, vanilla, and a blend of warm spices, including cinnamon, nutmeg, ginger, and allspice.

We're using canned pumpkin to add flavor and contribute to the creamy texture of the flan layer. It also adds moisture and natural sweetness to the dessert.

If you're not a fan of pumpkin, try this dessert with sweet potato puree for a different twist.

Whisk the ingredients together until well combined, then transfer the mixture to a measuring cup with a spout for easy pouring later.

Step 3: Mix chocolate cake

For the chocolate cake layer, mix flour, sugar, cocoa powder, salt, and baking powder in a large bowl.

Whisk milk, olive oil, egg white, and vanilla in a separate bowl. Then, combine the wet and dry ingredients, mixing until you have a smooth batter.

We're using olive oil and not butter for the cake batter to keep the cake moist and soft even after it's chilled.

Step 4: Bake

Now, it's time to assemble the pumpkin chocoflan. Pour the chocolate cake batter over the caramel in the loaf pan, spreading it into an even layer.

To add the flan mixture without disturbing the cake batter, hold a spatula as close to the batter as possible without actually touching it. Then, carefully pour the flan mixture over the spatula. This technique helps gently add the flan mixture over the cake batter and prevents holes in the cake layer.

Place the loaf pan in a larger baking dish and create a water bath by adding boiling water to come halfway up the sides of the loaf pan. Bake the chocoflan for 45-55 minutes, or until the internal temperature reaches 180°F (82°C).

After baking, let the chocoflan cool for 15 minutes, then transfer it to the refrigerator to chill uncovered for at least 8 hours or overnight. The overnight chilling not only improves the texture but also makes unmolding easier.

When you're ready to serve, prepare for unmolding by dipping the bottom of the loaf pan into hot water. This helps loosen the caramel at the bottom. Run an offset spatula around the edges of the pan to further loosen the cake. Carefully place a platter on top of the loaf pan and invert it to release the chocoflan.

If you're having trouble removing the flan from the pan, don't hesitate to dip it in hot water again - the heat will help loosen the caramel and make unmolding smoother.

From the outside, the pumpkin chocoflan looks like a brown loaf, but slice into it, and you'll uncover beautiful layers. While the dessert was baking, the cake layer and flan layer switched places so that the flan was now on the top! Magic or science? Well, it is called the "impossible cake," so I'm going to go with magic.

Serve your pumpkin chocoflan at room temperature or chilled for a delightful dessert that combines the best of both flan and chocolate cake with a seasonal pumpkin twist.

Make-ahead and storage tips

• Make-ahead: Since this dessert needs to be set overnight, it's best to prepare it the day before.
• Store: Keep the chocoflan refrigerated on its serving platter for up to 2 weeks.

More pumpkin dessert recipes

Looking for more pumpkin treats? Try these: