|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||42%|
|Saturated Fat 19g||93%|
|Total Carbohydrate 60g||22%|
|Dietary Fiber 1g||2%|
|Total Sugars 51g|
|Vitamin C 1mg||7%|
|*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. Build the layers by pouring the chocolate batter in first, then the flan over it. While it bakes, the flan and chocolate layers flip. This is because the egg and cream in the custard cooks faster than the chocolate layer, so 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 shows off the layers beautifully when sliced.
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.
"This recipe is very satisfying and easy to make. The cake is chocolatey and rich, and the flan is creamy and not overly sweet; it’s definitely a showstopper. Be sure to leave enough time to chill in the fridge before unmolding. Keep leftover cake refrigerated in an airtight container for up to 3 days." — Tara Omidvar
For the chocolate cake layer:
5 large eggs
3/4 cup sugar
11 tablespoons unsalted butter, room temperature
1 cup all-purpose flour
1/4 cup cocoa powder
For the flan layer:
1 (14-ounce) can sweetened condensed milk
1 3/4 cup heavy cream
7 large eggs
1 tablespoon pure vanilla extract
3/4 cup sugar
1/4 cup water
Vegetable oil, for the pan
1/2 cup raspberries, for garnish, optional
Make the chocolate cake layer:
Gather the ingredients. Position a rack in the center of the oven and heat to 350 F.
Combine the eggs, sugar, and butter in a large bowl and mix with an electric beater or whisk by hand until well blended.
Sift the flour and the cocoa powder into another large bowl and whisk together.
Pour the egg-butter mixture into the flour-cocoa mixture and fold together until well combined. Set aside.
Make the flan layer:
In a blender, combine the sweetened condensed milk, cream, eggs, and vanilla. Blend on medium until well combined, about 2 minutes. Set aside.
Make the caramel:
In a small saucepan, combine 3/4 cup sugar with 1/4 cup water over medium heat. Cook, stirring occasionally, until the mixture turns golden brown, about 9 minutes.
Bake the chocoflan:
Generously grease the inside of a 9-inch (9-cup) bundt pan, including the center tube, with vegetable oil. Drizzle the caramel mixture over the bottom and some over the sides of the pan.
Pour the chocolate batter into the pan, smoothing it evenly with a silicone spatula.
Gently pour the flan mixture over the chocolate batter, gently smoothing it evenly with a silicone spatula. Cover the bundt pan with foil.
Place the bundt pan inside a larger roasting or baking pan. Fill the larger pan half-way with very hot water. Transfer to the oven and bake until the layers have swapped and a toothpick inserted into the cake comes out clean, about 1 hour.
It's not ready, yet! Remove the cake from the roasting pan. Remove the foil, and let the cake cool to room temperature, then refrigerate for at least 4 hours. To unmold, cover with a plate and carefully invert to 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.