Description
Chocoflan, also known as ‘impossible cake,’ is a showstopper dessert that combines rich chocolate cake and creamy flan for an impressive sweet treat.
Ingredients
- 1 cup sugar (for caramel)
- 4 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup vegetable oil
- 1 tsp baking powder
- 1 cup water (for water bath)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the caramel by melting 1 cup of sugar in a saucepan over medium heat. Once it turns golden brown, pour it into the bottom of your baking dish.
- Blend the eggs, sweetened condensed milk, evaporated milk, and vanilla extract until smooth to create the flan mixture.
- In a separate bowl, mix the flour, baking powder, cocoa powder, sugar, and vegetable oil. Blend until well combined to create the chocolate cake batter.
- Pour the flan mixture into the baking dish over the caramel.
- Gently pour the chocolate batter on top of the flan mixture. Do not mix the layers.
- Place the baking dish in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish.
- Bake for 1 hour or until a toothpick comes out clean. Remove the pan from the water bath and allow to cool.
- Refrigerate for at least 4 hours or overnight before inverting onto a serving plate.
Notes
For best results, allow the Chocoflan to chill overnight for better texture and flavor.
- Prep Time: 20
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: Mexican