Chocoflan (Impossible Cake)

Instructions

1. Place the sugar for the candy layer in the cake mold. Heat over low-medium heat until it melts and turns golden caramel. Swirl the mold carefully so the caramel coats the bottom evenly. Set aside to cool and harden.
2. In a bowl, mix the eggs, sugar, and butter until smooth. Add the milk, flour, cocoa powder, and stir until well combined. Finally, fold in the baking powder. Pour this chocolate cake batter into the caramel-lined mold.
3. In a blender, combine the condensed milk, ordinary milk, eggs, and vanilla extract. Blend for 1–2 minutes until smooth. Carefully pour this mixture over the cake batter in the mold.
4. Place the mold in a saucepan or deep pot. Fill the pot with water to create a bain-marie (water bath) that reaches halfway up the sides of the mold. Cover with a lid.
5. Cook on low-medium heat for about 1 hour 20 minutes. Check occasionally to ensure the water does not boil away.
6. Remove the mold from the pot and let it cool to room temperature. Refrigerate for at least 2 hours to set completely.
7. To serve, carefully run a knife along the edges and invert the mold onto a plate. The flan will now sit perfectly on top of the chocolate cake. Slice and enjoy!

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 40 minutes + chilling
• Servings: 8
• Difficulty: Medium

Variations & Substitutions

• Replace cocoa powder with 100 g melted milk chocolate for a richer cake layer.
• Swap regular milk for almond or oat milk for a dairy-free version.
• Add a pinch of cinnamon or espresso powder to the cake batter for a subtle flavor twist.
• Use caramel sauce or chocolate drizzle on top for extra decadence.

Serving Suggestions