Description
These mini heart-shaped red velvet chocoflan desserts combine glossy caramel, creamy flan, and a tender red velvet cake base in one beautiful chilled treat. They are festive, rich, and surprisingly easy to make.
Ingredients
Scale
- 1/2 cup granulated sugar, for caramel
- 2 tablespoons water
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
- 4 ounces cream cheese, softened
- 3 large eggs, for flan
- 1 teaspoon vanilla extract, for flan
- 3/4 cup all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt, divided
- 1/4 cup granulated sugar, for cake batter
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 2 large eggs, for cake batter
- 1 teaspoon vanilla extract, for cake batter
- 1 tablespoon red food coloring
Instructions
- Preheat the oven to 350°F and place a heart-shaped silicone mold on a baking tray or inside a deep roasting pan. Heat water for the water bath.
- In a small saucepan, cook 1/2 cup granulated sugar with 2 tablespoons water over medium heat until it turns a deep amber caramel. Quickly spoon a small amount into the bottom of each heart cavity.
- In a blender, blend the sweetened condensed milk, evaporated milk, cream cheese, 3 eggs, and 1 teaspoon vanilla extract until smooth.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, 1/4 cup granulated sugar, and a pinch of the salt. Add the buttermilk, vegetable oil, 2 eggs, remaining 1 teaspoon vanilla extract, and red food coloring. Mix until smooth.
- Pour the flan mixture into each mold cavity about halfway full, then add a thinner layer of red velvet batter on top, leaving a little space at the top.
- Place the mold in the deep pan and carefully pour hot water into the outer pan until it reaches about halfway up the sides of the mold.
- Bake for 30 to 35 minutes, until the cake layer is set and a toothpick inserted into the cake portion comes out mostly clean.
- Remove from the water bath and cool to room temperature. Refrigerate for at least 4 hours, or overnight.
- Carefully unmold and serve chilled with the caramel side facing up.
Notes
- For the smoothest flan texture, strain the blended custard before pouring it into the molds.
- Do not overcook the caramel, because it can turn bitter very quickly.
- These mini desserts are best made ahead so they have plenty of time to chill and set.
- If using ramekins instead of silicone molds, grease them lightly for easier unmolding.
Nutrition
- Serving Size: 1 mini dessert
- Calories: 290
- Sugar: 28g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 105mg
Keywords: mini heart-shaped red velvet chocoflan, red velvet flan cake, mini chocoflan, heart-shaped dessert, caramel flan cake, valentine dessert