Known as the impossible cake, Choco flan is one of the most famous Desserts to come from Mexico. Yes, you heard it right “impossible cake”. Hmm, I ctually made this cake before I knew it was a impossible cake. The name kind of intimidates you, but don’t fret. It’s actually pretty simple. You just need to get the measurements right and your good!
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| Delicious Chocoflan |
Chocoflan Dessert Recipes
Ingredients:
For the flan:
6 eggs
2 cans sweetened condensed milk
1/2 tsp. vanilla extract
small cinnamon stick or 1 tsp. ground cinnamon
1 cup of milk
2 cups of sugar and/or cajeta
For the chocolate cake:
Any store bought cake box mixed according per box directions.
First blend all ingredients for chocolate cake according per box instructions.
Set aside.
In blender add:
6 eggs
2 cans sweetened condensed milk
1/2 tsp. vanilla extract
1 tsp. ground cinnamon
1 cup of milk
If you have cajeta available cover the bottom of your greased pan with a thin layer.
If not, melt 2 cups of sugar on medium heat, making sure it does not burn. Quickly add the melted sugar unto a greased baking pan (I used butter).
Pour in chocolate cake batter first!
Here comes the impossible part.
On top of the chocolate mix add the blended ingredients for the flan.
But how is that? Isn’t the flan mix suppose to be on the bottom so when you flip it over it ends up on the top? That’s impossible you might say.
Cover the Choco flan with aluminum. Place in another pan (roasting pan). Fill the roasting pan with about 1 inch of water.
Place in pre-heated oven for 1 hour and a half until the surface of the cake is firm to touch.
While baking the flan mix separates from the chocolate cake mix and moves to the bottom of the pan.
When cake is done, remove from the water bath and cool completely. Refrigerate for at least 1 hour.
Invert a large, rimmed serving platter over the pan, hold tightly together, and flip over.
You can add additional Cajeta and chopped pecans to the top as garnish. I chose to go nut free.
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