The Chocoflan a.k.a. the impossible cake

An interesting mexican cake recipe; in spanish it is often referred to as the impossible cake (Pastel Imposible) or Chocoflan; this is a fancier dessert that is as delicious as it looks. Not sure where the expression "impossible" came from; maybe it has to do with the fact that as you put the cake in the oven, ready to bake, the flan preparation sits on top of the cake preparation, then as it bakes in the oven this arrangement inverts itself! If you are planning on using a springform cake pan, be careful because it is almost certain that the flan preparation which is initially very liquid will leak out, and the water from the bain marie might push in.

| Yield: 10-12 slices | Preparation: | Baking time: | Total time: | | by:

The pastel imposible, chocoflan

The impossible cake (ChocoFlan)


Ingredients for the cake itself:
* 2 tablespoons butter
* 1 cup Cajeta or Dulce de Leche
* 1 package of chocolate cake mix (340 g)
* 3 eggs
* 1 cup Oil (240 ml)
* 1 can evaporated milk (373ml)
* 1/2 cup walnuts, chopped; make sure all walnut shells are gone...

Ingredients for the flan
* 1 can sweetened condensed milk (300 ml)
* 1 more can evaporated milk (370 ml)
* 5 eggs
* 1 teaspoon vanilla extract


Preheat the oven to 400 °F, we will reduce this setting just before baking

1) Heat up the Cajeta to make it more liquid; take your time to grease with the butter the mold you are about use, then sprinkle some flour to help with unmolding later on; pour the cajeta at the bottom of the mold, making sure it is evenly distributed.

2) Prepare the cake dough as indicated on the package. Pour the cake mixture into the prepared mold over the cajeta, pouring gradually, little by little. Alternatively, you can use your own favorite recipe for chocolate cake rather than using a commercial box.

3) Prepare the flan: first pour the sweetened condensed milk to the bowl of your blender and pulse a few times at low speed, then put the other ingredients in and blend, making sure your mixture does not have too much foam.

Pour the flan preparation over the cake preparation in the mold, very gradually once again; here we are trying to avoid too much mixing between the cake and the flan but a little mixing is unavoidable and its ok.

4) Cover the filled mold with foil to prevent the cake from spilling out by its sides. We will be using a bain marie in the oven to bake this cake; so place the mold we have filled with the chocoflan preparation in another larger pot, with 1 inch water in it; the level of water must not be higher than half the height of the mold so that the water won't mix with the cake preparation while baking.

5) Put both pan and mold in the oven together and lower oven temperature to 350 °F, then bake for 1 hour approximately; do not open the oven before this time has passed! When the Chocoflan is ready, pull out of the oven and let it cool down for 20 minutes; cut with a knife around the mold then carefully flip the mold to a serving platter and unmold.

mexican recipes
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