🔪 Instructions
1. Make the caramel:
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In a small saucepan, melt the sugar over medium heat until it turns golden amber.
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Quickly pour the caramel into a bundt or round cake pan (20–22 cm diameter).
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Tilt the pan to coat the bottom evenly. Let it cool and harden.
2. Prepare the flan:
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In a blender, mix the sweetened condensed milk, evaporated milk, eggs, and vanilla until smooth.
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Pour this mixture over the hardened caramel in the pan.
3. Prepare the chocolate cake:
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Make the chocolate cake batter according to the box or your recipe.
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Carefully pour the batter over the flan mixture. (They will seem to mix, but will separate during baking!)
4. Bake in a water bath (bain-marie):
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Preheat oven to 180°C (350°F).
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Place the cake pan inside a larger baking dish and pour hot water into the larger dish, about halfway up the sides of the cake pan.
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Bake for about 1 hour, or until a toothpick inserted into the chocolate layer comes out clean.
5. Cool and unmold:
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Remove from oven and let cool to room temperature.
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Chill in the fridge for at least 4 hours or overnight.
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To unmold: run a knife around the edges, place a serving plate over the pan, and invert quickly.
🎉 Serving & Decoration
Top with:
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Chopped nuts
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Chocolate chips
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Whipped cream
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Fresh berries or fruit
Slice and serve cold for best texture.
🧠 Nutrition Info (Approx. per slice, 1/12 of the cake):
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Calories: 350–400 kcal
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Protein: 6–8 g
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Carbs: 50–55 g
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Fat: 12–15 g
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Sugar: 40–45 g
🔁 Tips & Variations
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No-fuss caramel: Use store-bought liquid caramel to save time.
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Mold matters: Use a deep pan to prevent overflow.
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Extra indulgence: Add chocolate chips to the cake batter for a richer dessert.
This “impossible” chocoflan is always a showstopper at family gatherings and parties — surprising, delicious, and unforgettable. Try it once, and it may just become your signature dessert!
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