Title: The Ultimate Chocoflan: A Heavenly Impossible Cake that Will Conquer Everyone’s Taste Buds

Step 2: Make the Flan Layer

1. In a mixing bowl, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Whisk together until smooth and well-combined.
2. Pour the flan mixture carefully over the caramel layer in the prepared cake pan. Be sure to pour gently to prevent the caramel from mixing with the flan layer.

Step 3: Make the Chocolate Cake Layer

1. In a separate bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until evenly mixed.
2. Add the eggs, vanilla extract, vegetable oil, and milk to the dry ingredients. Using an electric mixer, beat on medium speed for 2 minutes until smooth and creamy.
3. Gradually add the boiling water to the batter, mixing gently with a spatula until the batter becomes thin and smooth.
4. Pour the chocolate cake batter carefully over the flan mixture, making sure to cover the flan layer evenly. Don’t worry if the layers mix slightly; it will bake into the “impossible” cake structure.

Step 4: Bake the Chocoflan

1. Preheat the oven to 350°F (175°C). Place your cake pan into a larger 8×8-inch baking dish to create a water bath. Pour hot water into the outer dish, about halfway up the sides of the cake pan.
2. Carefully place the whole setup into the oven and bake for 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean. The cake will have a firm chocolate layer on top with a soft flan layer on the bottom.
3. After baking, remove the cake from the oven and let it cool in the water bath for 10 minutes. Then, transfer it to a wire rack to cool completely at room temperature.

Step 5: Unmold the Chocoflan

1. Once the cake has cooled completely, run a knife around the edges of the cake pan to loosen it from the sides. Place a large plate over the top of the cake pan and flip it over gently to release the cake.
2. Allow the cake to rest for a few minutes before lifting the pan off. The caramel will drizzle over the cake, creating a glossy topping.

Step 6: Serve and Enjoy

1. Slice the chocoflan into wedges, making sure to get both the rich chocolate cake and creamy flan in each piece. Serve chilled or at room temperature.
2. Garnish with whipped cream, chocolate shavings, or fresh berries if desired.

Recipe Variations:

• Flavored Caramel: For a different twist, you can infuse your caramel with a bit of cinnamon or vanilla bean for added depth.
• Chocolate Flan Swirl: Instead of layering the chocolate cake and flan separately, you can swirl the two batters together to create a marbled effect.
• Dairy-Free Version: Use coconut milk or almond milk as substitutes for evaporated milk and sweetened condensed milk for a dairy-free chocoflan.
• Nutty Touch: Add chopped pecans or walnuts to the chocolate batter for added texture and flavor.

Frequently Asked Questions (FAQs):

1. Why is it called an “Impossible Cake”? The cake is called “impossible” because, during baking, the layers of cake and flan invert. The chocolate cake ends up on top while the flan settles on the bottom, creating a beautiful layered effect without any extra effort.

2. Can I make this cake in advance? Yes, the chocoflan can be made 1-2 days in advance. Just store it in an airtight container in the refrigerator, and it will stay fresh and delicious.

3. Can I bake this in a different-sized pan? Yes, you can use other round or square pans, but you may need to adjust the cooking time depending on the size and shape of the pan.

4. How can I tell when the chocoflan is fully baked? Insert a toothpick or skewer into the center of the cake. If it comes out clean with just a few moist crumbs, the cake is done. The flan should be set but still slightly jiggly.

Notes:

• Layering: The key to this cake is layering the batters correctly. Pouring the chocolate batter over the flan batter ensures that the two layers form during baking.
• Caramel: Make sure to coat the bottom of the pan thoroughly with caramel to ensure it doesn’t stick when you flip the cake.
• Water Bath: The water bath helps to evenly cook the chocoflan, ensuring the flan is creamy and not overcooked.

Nutritional Info (per serving):

• Calories: 350 kcal
• Carbohydrates: 50g
• Protein: 5g
• Fat: 15g
• Saturated Fat: 5g
• Cholesterol: 80mg
• Sodium: 180mg
• Fiber: 2g
• Sugars: 40g

Conclusion:

The Ultimate Chocoflan is a show-stopping dessert that’s guaranteed to conquer everyone’s taste buds. With its rich chocolate cake base and creamy, custardy flan top, this impossible cake offers a delightful contrast of textures and flavors in every bite. It’s perfect for celebrations, gatherings, or whenever you want to treat yourself to something truly special. With its irresistible combination of chocolate and flan, this dessert will quickly become a favorite in your kitchen!