Description

Chocoflan, also known as ‘Impossible Cake’, is a stunning two-layer dessert featuring rich chocolate cake on the bottom and creamy flan on top, baked together in a single pan.

Ingredients

Units Scale

1/2 cup caramel sauce (store-bought or homemade)
1 box (15.25 oz) chocolate cake mix
3 large eggs (for cake mix)
1/2 cup vegetable oil (for cake mix)
1 1/4 cups water (for cake mix)
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
4 large eggs
1 tablespoon vanilla extract
Cooking spray

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Instructions

Preheat the oven to 375°F (190°C). Grease a Bundt pan with cooking spray and pour the caramel sauce into the bottom.
Prepare the chocolate cake batter according to package instructions using eggs, oil, and water. Pour the batter over the caramel in the pan.
In a blender, combine evaporated milk, sweetened condensed milk, eggs, and vanilla extract. Blend until smooth.
Slowly pour the flan mixture over the chocolate batter. The layers will reverse during baking.
Cover the pan tightly with foil and place it in a larger baking dish. Add hot water to the larger dish to create a water bath (about halfway up the sides of the Bundt pan).
Bake for 60–70 minutes, or until a toothpick inserted into the cake comes out clean.
Remove from the water bath and let cool to room temperature. Then refrigerate for at least 4 hours or overnight.
To serve, invert the chocoflan onto a serving plate so the flan is on top and caramel drizzles down the sides.

Notes

Chilling overnight improves texture and makes unmolding easier.
You can make homemade caramel by melting 1 cup sugar until golden brown, then quickly pouring it into the pan.
Use room temperature ingredients for a smoother flan.

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 42g
Sodium: 280mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 1g
Protein: 7g
Cholesterol: 95mg