Description
Chocoflan is a delightful dessert that combines a rich chocolate cake with a creamy flan, often called ‘impossible cake’ because the layers switch places while baking.
Ingredients
Scale
- 1 chocolate cake mixing box
- 3 eggs
- 1/2 cup oil
- 1 cup water
- 1 can condensed milk
- 1 can evaporated milk
- 4 eggs
- 1 teaspoon vanilla essence
- 1 cup sugar
Instructions
- In a pan over medium heat, break the sugar until you get a golden candy. Pour the candy at the bottom of a mold and let it cool.
- Follow the instructions on the box and mix the chocolate cake ingredients until you get a homogeneous mass. Pour the mixture over the caramel in the mold.
- Mix condensed milk, evaporated milk, eggs, and vanilla until well blended. Pour this flan mixture on top of the cake dough; it will separate during baking.
- Cover the mold with foil. Place the mold inside a tray of hot water, filling it halfway up the mold. Bake at 175°C (350°F) for 75 minutes, until a stick inserted into the flan comes out clean.
- Let the chocoflan cool completely, then refrigerate for at least 240 minutes. Run a knife around the edges and turn it over onto a large plate.
Notes
Serve chilled and garnish with whipped cream, nuts, or caramel for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 100mg
Keywords: chocoflan, dessert, chocolate cake, flan, Mexican dessert