Imagine a dessert so extraordinary that it seems to break the laws of baking physics - where chocolate cake and silky flan magically switch places during cooking, creating a stunning two-layer masterpiece that will make your guests gasp in wonder! Chocoflan, also known as "Pastel Imposible" or "Impossible Cake", is a legendary Mexican dessert that transforms before your very eyes, delivering an irresistible combination of rich chocolate and creamy caramel in every single bite.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Mexican
Serves: 10 servings
Ingredients
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup chocolate cake batter
- 1/2 cup caramel sauce
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your Chocoflan bakes evenly.
- Gather all your ingredients: 1 cup sweetened condensed milk, 1 cup evaporated milk, 3 large eggs, 1 tsp vanilla extract, 1 cup chocolate cake batter, and 1/2 cup caramel sauce.
- In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend on medium speed until the mixture is smooth and well combined, about 30 seconds.
- Prepare a 9-inch round cake pan by pouring the caramel sauce evenly across the bottom. Make sure to cover the entire base to create a beautiful caramel layer.
- Next, pour the chocolate cake batter over the caramel sauce in the cake pan. Spread it out evenly to ensure uniform baking.
- Now, carefully pour the blended milk and egg mixture over the chocolate cake batter. Do this slowly to avoid disturbing the layers you’ve created.
- Prepare a larger baking dish or roasting pan by filling it with hot water, creating a water bath for the Chocoflan. Place the cake pan into the water bath, making sure the water comes up about halfway up the sides of the cake pan.
- Place the baking dish in the preheated oven and bake for about 1 hour, or until a toothpick inserted in the center comes out clean. The top should be set and slightly puffed.
- Once baked, remove the Chocoflan from the oven and allow it to cool in the water bath for about 15 minutes. This helps prevent cracking.
- After cooling, carefully run a knife around the edges of the cake pan to loosen the Chocoflan. Place a large serving plate on top of the cake pan and invert it to release the Chocoflan onto the plate.
- Allow the Chocoflan to cool completely at room temperature, then refrigerate for at least 2 hours before serving. This will help the flavors meld and make it easier to slice.
- To serve, slice into wedges and enjoy the rich layers of chocolate cake and creamy flan, drizzled with any remaining caramel sauce if desired.
Tips
- Ensure all ingredients are at room temperature for smoother blending and more consistent baking.
- Use a high-quality non-stick cake pan to help with easy release after inverting.
- The water bath (bain-marie) is crucial - it helps cook the flan gently and prevents cracking.
- Don't overmix the flan mixture; blend just until smooth to maintain a delicate texture.
- Let the Chocoflan cool completely before refrigerating to prevent condensation.
- For best flavor, prepare the dessert a day ahead to allow flavors to meld together.
- Use a sharp knife dipped in hot water when slicing for clean, beautiful cuts.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 8g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 110mg
