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Chocoflan (Pastel Imposible)

🇲🇽 Mexico

Servings: 16 Prep: 20 minutes Cook: 70 minutes Total: 6 hours 30 minutes

Ingredients

  • 1 cup sugar (for caramel)
  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) condensed milk
  • 4 eggs (for flan)
  • 4 oz cream cheese
  • 1 tsp vanilla extract (for flan)
  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar (for cake)
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs, room temperature (for cake)
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract (for cake)
  • 2 tbsp hot coffee

Steps

  1. Preheat oven and grease a bundt pan.
  2. Melt sugar in a saucepan over medium heat until it turns into a golden caramel, then pour it into the bottom of the prepared pan.
  3. In a blender, combine evaporated milk, condensed milk, eggs, cream cheese, and vanilla extract; blend until smooth to make the flan mixture.
  4. In a bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  5. Add eggs, milk, vegetable oil, vanilla extract, and hot coffee to the dry ingredients; mix until smooth to form the chocolate cake batter.
  6. Pour the chocolate cake batter over the caramel in the pan.
  7. Slowly pour the flan mixture on top of the cake batter (it will sink and layer during baking).
  8. Cover the pan tightly with foil and place it in a larger pan filled with hot water (bain-marie).
  9. Bake until a toothpick inserted into the cake portion comes out clean, about 70 minutes.
  10. Remove from oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
  11. Run a knife around the edges, invert onto a serving plate, and let the caramel sauce drizzle over the cake before serving.

Notes

During baking, the cake and flan layers switch places, with the flan settling at the bottom and the cake rising to the top, creating the 'impossible' layered effect.

Source: www.mexicoinmykitchen.com