#DisneyFamilia: Nuevo Chocoflan at El Artista Hambriento!

Sarah Domenech

by , Public Relations Manager

One of the new things that you can experience at this year’s Epcot International Festival of the Arts is a dessert at El Artista Hambriento (The Hungry Artist) Food Studio near the Mexico Pavilion.

The Studio features delicious Mexican inspired dishes that includes delicious sopes de chilorio (slow-braised pork marinated in ancho chili paste served on fried corn dough with black beans, queso Oaxaca, crema mexicana and salsa verde), callo de hacha en salsa de jengibre y habanero (two seared scallops with ginger-habanero sauce atop yucca purée) and my favorite chocoflan: a creamy custard and chocolate sponge cake topped with cajeta and hazelnuts.

Here is the recipe for this amazing postre so you can have a little bit of the festival at home!

Epcot International Festival of the Arts takes place through Feb. 25. The festival is included with regular admission.

Serves 12


  • 1/4 cup cajeta (or dulce de leche)
  • 1 1/2 cups all-purpose flour
  • 6 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 10 1/2 tablespoons butter, softened
  • 1 cup sugar
  • 5 eggs, divided
  • 2 tablespoons brewed espresso, cooled
  • 1 cup whole milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) can evaporated milk
  • 1 teaspoon vanilla


  • 1 cup cajeta (or dulce de leche)
  • 1/4 cup hazelnuts, crushed
  • 1/4 cup powdered sugar

For Chocoflan:

  1. Preheat oven to 350°F. Spray 9×13-inch baking pan with non-stick cooking spray. Set aside.
  2. Place cajeta in microwave-safe bowl and cook, stirring every 15 seconds, for 45 seconds to 1 minute, until cajeta pours easily. Spread and evenly coat bottom of prepared 9×13-inch baking pan.
  3. Mix flour, cocoa powder, baking soda, and baking powder in medium mixing bowl. Set aside.
  4. Cream butter in bowl of electric mixer fitted with paddle attachment until smooth. Add sugar and cream until fluffy. Beat in 1 egg and cooled espresso until smooth.
  5. Add 1/2 of flour mixture and 1/2 of milk and beat on low speed. Repeat with remaining flour and milk; beat until smooth.
  6. Spread over top of cajeta in prepared pan and set aside.
  7. Combine evaporated milk, sweetened condensed milk, vanilla, and remaining 4 eggs in blender and purée until smooth and fluffy. Evenly pour over cake batter.
  8. Place 9×13-inch pan in larger baking pan and fill larger pan with water until 1/3 full.
  9. Bake 50-55 minutes or until knife inserted in center of cake comes out clean.
  10. Remove from water bath and cool for 1 hour.

To serve:

  1. Run knife around the edge of cake. Place large baking sheet on top of pan and flip pan to release cake. Cut the cake in half, making 2 rectangles, approximately 9×6 inches each. Place 1 rectangle, cake side down, on a platter using two spatulas. Top with second rectangle.
  2. Warm 1 cup cajeta in microwave for 1 minute, until warm. Spread on top of chocoflan and sprinkle with hazelnuts.
  3. Cut into squares; dust top with powdered sugar before serving.

*Cook’s Notes:

Dulce de leche may be used in place of cajeta.

This recipe has been converted from a larger quantity in the restaurant kitchens.

The flavor profile may vary from the restaurant’s version.

All recipes are the property of Walt Disney Parks and Resorts U.S., Inc., and may not be reproduced without express permission.