Chocoflan – The Magic Flan Cake

Introduction:
Chocoflan, also known as “Impossible Cake,” is a mesmerizing dessert that combines creamy caramel flan and a soft, spongy cake in one beautiful creation. The layers magically switch places during baking, resulting in a stunning and delicious treat. This cake is perfect for celebrations or to impress guests with a delightful mix of textures and flavors. Follow this simple recipe to create your own homemade chocolate!

Ingredients:

For the Caramel:

• 1 cup granulated sugar
• ¼ cup water

For the Flan Layer:

• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 teaspoon vanilla extract

For the Cake Layer:

• 1½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter (softened)
• ¾ cup milk
• 2 eggs
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

Instructions:

Step 1: Prepare the Caramel

1. In a small saucepan over medium heat, melt the sugar with water until it turns golden brown. Do not stir—just swirl the pan gently.
2. Quickly pour the caramel into a greased bundt pan and tilt the pan to coat the bottom evenly. Let it set.

Step 2: Make the Flan

1. In a blender, combine sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth.
2. Pour the flan mixture over the hardened caramel in the bundt pan.

Step 3: Make the Cake Batter

1. In a mixing bowl, beat the butter and sugar until fluffy.
2. Add eggs one at a time, then mix in vanilla extract.
3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
4. Gradually add dry ingredients to the butter mixture, alternating with milk, until combined.
5. Gently pour the cake batter over the flan mixture. (Don’t worry, the layers will switch during baking!)

Step 4: Bake the Chocoflan

1. Preheat the oven to 350°F (175°C).
2. Place the bundt pan inside a larger baking dish filled with hot water (a water bath) to prevent cracking.
3. Bake for 50-60 minutes or until a toothpick inserted into the cake comes out clean.

Step 5: Cool & Unmold

1. Let the chocolate cool at room temperature for 1 hour, then refrigerate for at least 4 hours (or overnight) to set.
2. Run a knife around the edges and carefully invert onto a serving plate.

Enjoy!

Your chocolate is now ready to impress with its stunning layers and irresistible taste! Serve chilled and enjoy the perfect blend of caramel, flan, and cake. 🍮🎂😊

Would you like some tips for variations or serving suggestions?