|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||39%|
|Saturated Fat 17g||86%|
|Total Carbohydrate 53g||19%|
|Dietary Fiber 1g||3%|
|Total Sugars 47g|
|Vitamin C 3mg||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chocoflan is simply the perfect dessert: it blends the creaminess and delicacy of a flan custard with the richness of chocolate cake. It's also known as Impossible Cake, thanks to the magical way it bakes. When you build the layers, you pour the chocolate batter in first, then the flan over it. However, while it bakes, the flan and chocolate layers seemingly flip. This is because the egg and cream in the custard cooks faster than the chocolate layer. The flan sinks below and the chocolate layer rises.
Allow your chocoflan to chill in the refrigerator at least four hours before you invert over a plate and gently release it from the pan to reveal its magical layers. This recipe is made for a bundt pan, which helps the cake cook evenly and reveals its layers beautifully.
In Mexico you can find chocoflan sold by street vendors. In the U.S. it's become increasingly popular at Mexican restaurants. But the best chocoflan is the kind you make yourself at home.
5 large eggs
3/4 cup sugar
11 tablespoons unsalted butter, softened to room temperature
1/2 cup all-purpose flour
1/4 cup cocoa powder
1 12-ounce can sweetened condensed milk
14 ounces heavy cream
7 large eggs
1 tablespoon vanilla extract
3/4 cup sugar
1 tbsp vegetable oil
1/2 cup raspberries, optional for garnish
Note: While there are multiple steps to this recipe, we have broken them down into workable categories to help you better plan for preparation and baking.
Make the chocolate layer
Gather the ingredients. Preheat the oven to 350 degrees.
Combine the eggs, sugar, and butter in a large mixing bowl and mix with an electric beater or hand whisk until the butter is well blended.
Sift the flour and then the cocoa powder in a separate bowl and combine. Pour the egg, butter, and sugar batter into the dry mixture and fold together until fully incorporated. Set aside.
For the flan
Combine the sweetened condensed milk, cream, eggs, and vanilla and mix in a blender for 2 minutes. Reserve.
For the caramel
Combine 3/4 cup sugar with 1/4 cup water In a small pan over medium heat. Cook, stirring occasionally until the mixture turns a golden brown.
Coat the inside of a bundt pan completely with vegetable oil. Then drizzle the caramel mixture over the bottom and some of the sides of the pan.
Pour the chocolate batter into the pan, smoothing out with a spatula.
Gently pour the flan mixture over the chocolate batter, again smoothing it out. Cover the bundt pan with aluminum foil.
Place the bundt pan inside a larger roasting or baking pan and fill the larger pan with water. Bake until the layers have swapped and an inserted toothpick comes out clean, about an hour.
It's not ready, yet! Place the bundt pan into the refrigerator to chill for at least 4 hours. Then remove, cover with a plate, invert, and gently release the cake from the pan. Serve with fresh raspberries if you like.
Chocoflan takes patience
Excited to reveal your Impossible Cake? Chill! Chocoflan needs at least 4 hours to set before you can invert it and remove it from the pan.
Can you use a different kind of pan?
The cake will still bake, but you'll lose the visual effect, and the sides may bake faster than the middle. It may also be harder to invert and unmold.