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Amazing Chocoflan (Impossible Cake): 1 Miracle Dessert

Chocoflan (Impossible Cake)
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Chocoflan, also known as ‘Impossible Cake’, is a show-stopping dessert featuring a moist chocolate cake layer topped with a silky smooth flan. The magic happens during baking when the layers ‘miraculously’ invert.

Ingredients

Scale
  • 1 cup granulated sugar (for caramel)
  • 1 can (12 ounces) evaporated milk
  • 1 can (14 ounces) sweetened condensed milk
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 (15.25 ounces) box chocolate cake mix (plus ingredients to prepare cake according to package directions)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Prepare the caramel: In a heavy-bottomed saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns into an amber-colored liquid. Carefully pour the hot caramel into a 10-cup Bundt pan, tilting the pan to coat the bottom and sides evenly. Set aside.
  3. Prepare the flan: In a blender, combine the evaporated milk, sweetened condensed milk, eggs, and vanilla extract. Blend until smooth. Set aside.
  4. Prepare the chocolate cake: Prepare the chocolate cake mix according to package directions in a separate bowl.
  5. Assemble the cake: Pour the chocolate cake batter evenly over the caramel in the Bundt pan. Carefully and slowly pour the flan mixture over the back of a spoon onto the chocolate cake batter. This helps prevent the flan from mixing too much with the cake batter.
  6. Bake in a water bath: Place the Bundt pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the Bundt pan.
  7. Bake for 60-75 minutes, or until a wooden skewer inserted into the chocolate cake comes out clean. The flan may still be slightly jiggly.
  8. Cool and chill: Carefully remove the Bundt pan from the water bath. Let the cake cool completely on a wire rack for at least 1 hour. Once cooled, cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  9. Invert: To unmold, run a thin knife around the edges of the pan to loosen the cake. Place a large serving plate over the Bundt pan and, holding both firmly, quickly invert the cake onto the plate. The caramel will drizzle down over the cake.
  10. Slice and serve.

Notes

  • Ensure the caramel is not too dark; it can become bitter.
  • A water bath is crucial for even cooking and preventing the flan from cracking.
  • Chilling the cake thoroughly makes it easier to unmold.

Nutrition

Find it online: https://sundayflavor.com/chocoflan-impossible-cake-recipe/