Chocoflan (Impossible Cake)
420kcal
Ingredients
- 1 cup granulated sugar for caramel
- 4 large eggs room temperature
- 1 can sweetened condensed milk 14-ounce can
- 1 can evaporated milk 12-ounce can
- 1 tablespoon vanilla extract
- 6 tablespoons unsalted butter softened
- 3/4 cup granulated sugar for chocolate cake
- 1 large egg room temperature
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk room temperature
Method
- Preheat oven to 350°F (175°C). Bring a kettle of water to a boil for the water bath.
- Make the caramel: Place the sugar in a heavy saucepan over medium heat. Cook, without stirring, until the sugar melts and turns a deep amber color. Carefully pour the caramel into a Bundt pan and swirl to coat the bottom evenly. Set aside to harden.
- Prepare the flan: In a blender, combine the eggs, sweetened condensed milk, evaporated milk, and vanilla. Blend until completely smooth. Pour the flan mixture gently over the hardened caramel in the Bundt pan.
- Make the chocolate cake batter: In a large bowl, beat the butter and sugar until light and fluffy. Add the egg and mix well.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture in two additions, alternating with the buttermilk, mixing just until smooth.
- Carefully spoon the chocolate cake batter over the flan layer, spreading gently to avoid disturbing the flan. The layers will reverse during baking.
- Place the Bundt pan inside a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the Bundt pan.
- Bake for 70–75 minutes, until the cake layer is set and a toothpick inserted into the chocolate portion comes out clean.
- Remove from the water bath and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- To unmold, briefly dip the bottom of the pan in hot water for 10–15 seconds. Invert onto a serving platter and lift the pan away slowly, allowing the caramel to release and flow over the cake.
Nutrition
Calories420kcalCarbohydrates58gProtein8gFat18gSaturated Fat10gCholesterol115mgSodium290mgPotassium320mgFiber2gSugar46gVitamin A600IUVitamin C1mgCalcium180mgIron2.4mg
Notes
The caramel layer is a traditional addition that improves release and provides the classic glossy finish associated with authentic chocoflan. Cracking between layers during baking is normal and will be hidden once unmolded. For best texture, always unmold cold. Store refrigerated for up to 4 days.