A portmanteau of chocolate cake and flan, chocoflan is usually referred to by bakers as “pastel imposible.” It’s straightforward to see why: The Mexican dessert consists of layers that mysteriously swap locations because it cooks, however easy science can clarify the seemingly not possible feat. The dish begins with a roasty do-it-yourself caramel set within the backside of a cake pan. Subsequent, you’ll whip up a wealthy chocolate cake recipe by hand and unfold it over the caramel earlier than pouring a liquid flan combination excessive and popping the pan within the oven. The transformation occurs when the baking powder within the chocolate cake batter is heated, creating hundreds of little air bubbles. Like a balloon, the now-airy cake layer rises whereas the thickening flan layer sinks.
To make our chocoflan recipe much more magical, we added cream cheese and condensed milk to the velvety-rich custard and used oil within the cake, not butter, to maintain its texture mushy even when fridge-cold (this additionally means you don’t have to attend for something to return to room temperature earlier than getting began). We additionally opted to bake our model in a loaf pan as an alternative of the extra conventional Bundt pan as a result of it suits extra simply in a baking dish or massive roasting pan (vital for the water tub) and makes the method way more seamless.
Nobody a part of this dessert is especially difficult, however a cautious studying of all of the steps will support in your success. Your reward is a layered loaf that jiggles once you unmold it onto a serving plate, revealing a flan cake topped with a gloriously darkish caramel sauce that glistens like some sort of sorcery.
