Fresaflan Receta🍓🥰

Hey everyone! I'm so excited to finally share my go-to Fresaflan recipe. If you've never tried a strawberry chocoflan, you're in for a treat! It's that magical dessert where a rich chocolate cake bakes underneath a creamy strawberry flan, all in one pan. Seriously, it's a showstopper and surprisingly fun to make. The first time I stumbled upon a 'choco flan de fresa', I was a bit intimidated, but trust me, the results are so worth it. The key is patience, especially during the cooling process. I've been making this for family gatherings, and it's always the first thing to disappear! Here’s what you’ll need to make your own delicious Fresaflan: Ingredients: For the Caramel: 1 cup granulated sugar For the Strawberry Flan: 1 can (12 oz) evaporated milk 1 can (14 oz) sweetened condensed milk 4 large eggs 1 tsp vanilla extract 1 cup fresh strawberries, hulled and quartered (or frozen, thawed) A pinch of salt For the Chocolate Cake: 1 box (15.25 oz) chocolate cake mix (plus ingredients listed on the box for water, oil, and eggs) Let's get baking! First, preheat your oven to 350°F (175°C). You'll also need a 10-cup Bundt pan or a similar-sized oven-safe dish, and a larger roasting pan for the water bath. Make the Caramel: In a small saucepan over medium heat, melt the sugar, stirring constantly until it turns into a beautiful amber liquid. Carefully pour this into your Bundt pan, swirling to coat the bottom evenly. Set aside. Prepare the Strawberry Flan: In a blender, combine the evaporated milk, condensed milk, eggs, vanilla extract, and strawberries. Blend until completely smooth. You want no strawberry chunks! Pour this mixture gently over the cooled caramel in the Bundt pan. Mix the Chocolate Cake: Prepare the chocolate cake mix according to the package directions. Don't worry if it seems like a lot of batter; it will bake up perfectly. Gently pour the cake batter over the strawberry flan mixture. Yes, it will look like they are separating, but that's the magic! The Water Bath: Place your Bundt pan inside the larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the Bundt pan. This water bath is crucial for even cooking and a silky-smooth flan. Bake It! Carefully transfer the roasting pan with the Bundt pan into your preheated oven. Bake for approximately 50 to 60 minutes. Every oven is a little different, so I usually start checking around the 50-minute mark. You'll know it's done when a toothpick inserted into the chocolate cake portion comes out clean. Cooling and Unmolding: This is where patience truly pays off! Once out of the oven, remove the Bundt pan from the water bath and let it cool on a wire rack for at least 30 minutes, or until it's just warm to the touch. Then, and this is important, refrigerate it for a minimum of 4-6 hours, or even better, overnight. You want it completely chilled before you attempt to unmold it. The Grand Reveal: When you're ready to serve, run a thin knife around the edges of the Bundt pan. Place a serving plate upside down over the pan, then carefully (and bravely!) invert the flan onto the plate. The caramel and flan should release beautifully onto the plate, with the cake on the bottom. Perfectooo! For a 'mini fresaflan' version, you can adapt this recipe using individual ramekins or a muffin tin. Just adjust baking times down to about 25-35 minutes. And if you want to make it extra special, garnish your 'chocoflan with chocolate covered strawberries' for an elegant touch. This dessert is always a hit, and I hope you love making it as much as I do!