Hi Carmela ,

I understand the challenges you’re facing with your chocoflan. It’s important to note that without actually being present in your kitchen, it’s difficult for me to pinpoint the exact cause of the issues you encountered. However, there are a couple of potential factors that could have contributed to the foil sticking and the cake’s texture:

Oven Temperature: If your oven’s temperature is not calibrated correctly, it could affect the baking time and texture of the chocoflan. Ovens can sometimes run hotter or cooler than the temperature they’re set at, which would impact how the cake and flan layers set.

Pan Size: The size and depth of the pan you used can also influence the baking process. If the pan is larger or smaller than the size specified in the recipe, it could lead to the chocoflan not cooking as expected.

These factors are just a couple of possibilities, and there might be other reasons as well. Baking is often a process of trial and error, especially with complex recipes like chocoflan. Don’t be discouraged; each attempt is a learning experience!

I always use a cake mix and it still comes out so delicious! I made one a couple days ago and getting ready to make another!

Hi Renata ,

Yes you use regular milk . Or make yours from scratch using this recipe https://www.africanbites.com/how-to-make-evaporated-milk-2/.

Enjoy!!

So sorry we don’t have gluten free cake .