Tuesday, 22 May 2012


Chocoflan or Flan Imposible, is a desert which combines a custard sitting on top of a chocolate cake. The custard is poured over the cake batter, yet somehow during baking the cake ends up on top and the custard underneath. Hence the impossible.

The recipe for both the cake and the flan are simple. There is a straightforward recipe in Fanny Gerson's book, where the proportions I have listed here are from.

The Cake
3/4 Cup sugar
3/4 Cup A.P flour
1/3 Cup cocoa powder
1/2 teaspoon baking powder

1/2 cup of buttermilk
3 tablespoons of vegetable oil
1 egg
1/2 teaspoon of vanilla extract

Combine the dry ingredients together, then whisk the wet ingredients together, finally combine the wet team and the dry team and stir until well mixed.

The Custard
1 (12oz) can of evaporated milk
1 (14oz) can of condensed milk
4 eggs
1/2 teaspoon of vanilla extract
1/2 teaspoon of salt

Blend all of the above in a blender.

Making the Cake
Grease and then pour some cajeta over the bottom of an 8 inch cake pan or a bunt pan (the cake will be cooked in a ban marie so a springform tin won't do).

Pour the cake batter into the pan. Gently pour the custard over the batter without disturbing it. Place the cake pan in a larger dish with hot water that comes half way up the side of the cake pan. Cover with foil and bake at 375F for about 50 minutes.

Allow the cake to cool for a couple of hours before removing from the dish and garnish with some chopped nuts.

It's really bizarre, the custard that you poured so carefully over the batter has somehow sunk to the bottom and the chocolate cake is now on top and there the a perfectly clean line separating them. It looks very unusual and it looks like it takes a lot more trouble than it actually does.

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