Chocoflan is a stunning dessert that consists of moist chocolate cake and creamy flan, all covered in gooey caramel. It’s often called “Impossible Cake” because the layers of batter switch infinite-seeming direction in the oven, magically inverting to become a visually astonishing, delightfully indulgent treat. This fruit dessert is a go-to for celebrations and potlucks, since its size makes it fit right in at these kinds of gatherings, not to mention it also has an eye-catching look thanks to the crunchy quotient! The combination of moist chocolate cake, silky custard and sweet caramel makes it irresistible. This recipe will walk you through techniques for perfect layers, smooth flan and how to get that caramel topping to work in favor of both flavor and presentation.
Table of Contents
Key Ingredients You’ll Need
- A box of chocolate cake mix or scratch-made chocolate batter
- Eggs for structure and custard
- Sweetened condensed milk for creaminess
- Evaporated milk for smooth texture
- Cream cheese for richness
- Sugar for caramel topping
- Vanilla extract for flavor
- (Some extra cocoa powder for chocolateing it up further.)
Essential Tools for Baking
- Bundt pan or fluted cake pan
- Bowls for cake and flan layers
- Whisk or electric mixer
- Saucepan for caramel
- Measuring cups and spoons
- Aluminum foil for water bath
- Knife for slicing
- Cooling rack for resting
Understanding Chocoflan
Chocoflan varies significantly in its form and preparation. The cake is moist and dense, not too sweet The flan layer is smooth, creamy, almost like a soft custard. Upon baking the layers flip due to density and you end up with a flan top, oh-so-decadence-bottom. So yes, the caramel glaze brings sweetness and color and shine to this dessert– you need it. Perfecting chocoflan involves a process of layer selection, baking method, and water bath to promote even cooking and avoid cracks. When you appreciate the science behind the layers, you can make them with confidence, and avoid some of the more common pitfalls: undercooked flan or soggy cake.
Preparing the Caramel
The caramel in chocoflan, and provides the underlying flavor for the dessert. Melt sugar in a small saucepan over medium heat until it becomes golden brown, stirring occasionally to keep from burning. Pour the caramel into the bottom of prepared Bundt pan or fluted cake pan, tilting slightly so that the caramel coats the entire bottom. There’s potential for burns when working with hot caramel, so be careful. Let it cool a bit as you make the flan and cake layers. Not only does the caramel add sweetness, but it also keeps the chocoflan from sticking to the pan so when you flip it out after baking you have a glossy top. Variations could include a pinch of salt for salted caramel taste or vanilla for fragrance.
Preparing the Flan Layer
The flan a la second layer is formed by combining eggs, sweetened condensed milk, evaporated milk, cream cheese, and vanilla extract until smooth. For optimal results, you’ll want to use an electric mixer until the mixture is creamy but not overbeaten. 4 Gently pour the flan into the pan over the firm caramel, making sure it spreads evenly all along the bottom. (That layer will magically rise above the chocolate cake while baking, producing the “impossible” inversion.) The key to avoiding bubbles or cracks in the flan lies in proper preparation and gentle handling. Strain the mixture through a fine sieve, if desired, before pouring to catch any little clumps and then you will have silky custard.
Preparing the Chocolate Cake Layer
The layer of chocolate cake can be either from a box or home made. Combine all ingredients in a blender as per your recipe instructions and carefully pour over the flan layer in the pan. You’ll want to pour slowly to avoid disturbing the flan. The cake layer puffs and rises during baking, and it naturally inverts so that the flan sits on top of the bottom-most cake when you remove it from the pan. What is not included in the original recipe is how the cake above and below the flan need to be a little thicker so that it can properly hold and encase the flan. You may also add intermix some chocolate chips or espresso powder if you’d like for more of a chocolate taste.
Baking and Assembling the Chocoflan
Chocoflan is baked in a water bath which imparts gentle heat that helps to keep the custard from curdling. Cover the pan with aluminium foil so that water does not get in. Place the pan inside a larger baking dish and add hot water until it is about half way up the sides of the chocoflan pan. Bake in a moderate oven until the flan is set and chocolate cake is cooked, about 1-1.5 hours. Cool the chocoflan completely before refrigerating, at least a couple of hours or even overnight. Carefully flip the pan over into a serving platter and the caramel-covered flan should now be on top of the chocolate cake. They look impressive too, cut into slices to expose the beautiful contrast between dark Chocolate and creamy custard.
Variations and Enhancements
Also, chocoflan can be adapted depending on the flavor that you want and how you’d like it to look. A hint of orange or coffee extract in the chocolate layer provides a whisper of flavor. Top with some toasted nuts, coconut flakes or shavings of chocolate for texture and decoration. For a more decadent flan, add some heavy cream along with the evaporated milk. You can also make a miniature one in ramekins to serve individuals. Some bakers will go with dark or milk chocolate to vary sweetness and depth. They add an element of creativity but stick with calling them a cake since they still have layers and caramel top.
Frequently Asked Questions
Why it is called a “Impossible Cake”?
So the layers flip while they’re baking, giving this misleadingly impossible pull-apart appearance.
Can I make it ahead of time?
Yes, chilling gives the best texture and makes it easier to slice.
How do I keep the flan from cracking?
Cook this in a bain marie, don’t overbake and strain the custard mixture.
Can I substitute another caramel recipe here?
Yes, your homemade or store-bought caramel can be used so long as it’s spread evenly along the bottom of the pan.
Does the flan absolutely have to include cream cheese?
It contributes richness and stability, but classic flan can also be made without it for a cottonier texture.
Chocoflan is a rich and decadent dessert of moist chocolate cake, silky flan, and smooth caramel combined into one luxurious treat. With some planning to make and bake each layer, a water bath for moderate baking because it is such a deep cake, and the inversion technique nailed, home bakers can produce a showstopping dessert that tastes as good as it looks. That flexibility lends itself to all sorts of flavor variations, and individual portions, wild toppings covering those layers. With care and some final touches, chocoflan is a show-stopper of a dessert that wows family, friends, even non-Mexicans with its smooth texture, deep chocolate flavour, and irresistible glossy caramel lacquer.
