Serving:

13. Once it’s completely cooled, refrigerate the Chocoflan for a few hours or overnight.
14. To serve, run a knife around the edge of the pan to loosen the Chocoflan. Place a serving plate over the pan and quickly flip it over to release the dessert. The caramel will flow down over the cake, creating a beautiful presentation.
15. Slice, serve, and enjoy your Homemade Chocoflan!

Note:

• Make sure to prepare the caramel layer quickly as it hardens fast.