Description
Chocoflan is a showstopping dessert that layers a moist chocolate cake with a silky flan, topped with rich caramel. Known as the “Impossible Cake” because the layers magically invert during baking, it’s the perfect blend of flavors and textures for any special occasion.
Ingredients
Caramel Layer:
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200g granulated sugar
Flan Layer:
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4 large eggs
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120g cream cheese
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380g sweetened condensed milk
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360ml evaporated milk
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1 tablespoon vanilla extract
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1/4 teaspoon salt
Chocolate Cake Layer:
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50g unsweetened cocoa powder
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100ml hot water
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100ml vegetable oil
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100g plain yogurt
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3 large eggs
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175g self-raising flour
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125g granulated sugar
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125g brown sugar
Instructions
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Make the caramel:
Heat the sugar in a dry pan over medium heat until fully melted and golden. Quickly pour into a greased 12-cup Bundt pan, tilting to coat the bottom evenly. -
Blend the flan:
In a blender, mix eggs, cream cheese, condensed milk, evaporated milk, vanilla, and salt until smooth. Pour over the caramel in the pan. -
Make the cake batter:
Whisk cocoa and hot water until smooth. In a large bowl, combine oil, yogurt, eggs, sugars, and cocoa mixture. Fold in the flour just until combined. -
Assemble:
Gently pour the cake batter over the flan layer in the Bundt pan. -
Bake:
Preheat oven to 175°C (350°F). Place the Bundt pan in a larger roasting dish and add hot water to create a water bath. Cover loosely with foil. Bake for about 90 minutes or until a toothpick inserted comes out clean. -
Cool and chill:
Remove from oven, let cool for 30 minutes. Refrigerate for at least 4 hours or overnight. - Unmold and serve:
Run a knife around the edge and invert onto a plate. Serve chilled.
Notes
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Ensure pan is well greased to avoid sticking.
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Best made a day in advance for optimal flavor and structure.
- Use a sharp knife to slice cleanly through layers.
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican