{"id":25397,"date":"2025-01-31T19:54:24","date_gmt":"2025-01-31T18:54:24","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=25397"},"modified":"2025-01-31T21:55:22","modified_gmt":"2025-01-31T20:55:22","slug":"chocoflan-impossible-cake-recipe","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/chocoflan-impossible-cake-recipe\/","title":{"rendered":"Chocoflan, Impossible Cake Recipe."},"content":{"rendered":"

The Chocoflan<\/strong>, also known as the Impossible Cake<\/strong> or “Pastel Imposible”<\/span> in Spanish, is<\/span> an easy and budget-friendly dessert<\/strong> that will blow you away!  Two layers , a liquid flan mixture and a thick chocolate batter are poured together and baked, yet they magically switch places without mixing.<\/p>\n

During baking, the magic happens to create two distinct layers, like a magic cake<\/strong>, a soft chocolate cake with a caramel flan on top.<\/p>\n

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Chocoflan – impossible cake <\/p><\/div>\n

Chocoflan or impossible cake, impressive and irresistible<\/strong><\/span><\/div>\n

The chocoflan <\/strong>has everything to please! It’s a delight that consists of an incredibly soft chocolate cake topped with a generous flan covered in caramel. Each bite is a real delight moment for all chocolate and flan<\/strong> lovers. f you enjoyed the coconut flan recipe <\/strong><\/a>but find the coconut off-putting, this cake is made for you.<\/p>\n

It’s also a very easy pastry recipe, that everyone can try. Even if you’ve never baked before, you’ll make this recipe with your eyes closed. The only thing that might seem complicated is the caramel, but you can easily use ready-made caramel.<\/p>\n

\"impossible-cake<\/p>\n

Why is it called an impossible-cake?<\/strong><\/h2>\n

This chocolate and flan cake is called the “impossible cake” <\/strong>because of the amazing phenomenon that occurs during its baking. There are two ways to prepare this chocoflan<\/strong>, and both produce a surprising effect.<\/p>\n

If you are asked, after showing the two preparations poured one over the other, the thick chocolate cake batter poured over the liquid flan mixture, which one will end up at the bottom of the pan, you will answer that it is the chocolate batter because it is heavier.<\/p>\n

But during baking, physics comes into play and causes a change in the density of the mixtures. The flan becomes denser (heavier), while the cake becomes lighter as it bakes. Thus, if you pour the batter into the pan first, and then the flan on top, during baking, the preparations will reverse. The lighter preparation rises to the top, in this case, it’s the chocolate cake.<\/p>\n

The second method is also surprising: the flan mixture is poured first, followed by the chocolate batter on top. You might think that the heavier chocolate batter would settle at the bottom of the mold, but in reality, this isn’t the case at all. During baking, the chocolate cake becomes lighter and rises on top.<\/p>\n

The result is a chocoflan, with a moist chocolate cake as the base and a light vanilla flan topped with caramel.
\n\"chocoflan<\/b><\/p>\n

Origin of chocoflan<\/strong><\/h2>\n

From what I’ve read here and there, this cake is of Mexican origin, and it is quite popular there. Now he’s famous all over the world, and not for nothing. We appreciate its easy preparation, the combination of chocolate and flan in one, its beautiful appearance, and most of all, the magic that happens during baking.<\/p>\n

Impossible-cake with or without condensed milk <\/h2>\n

You can make the flan mixture using milk only (which is what I do), or replace part of it with sweetened condensed milk (400g \/14 oz) and remove the sugar. I used 1 liter of whole milk for this recipe.<\/p>\n

If you want to use sweetened condensed milk, complete the rest with whole milk, which means 600 ml \/ 21 oz. Personally, I opt to use only milk, which we usually have at home all the time.<\/p>\n

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Delicious slice of chocoflan<\/p><\/div>\n

3 easy preparation steps<\/strong><\/h2>\n
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  • Dry caramel is prepared and immediately poured into the cake pan.<\/li>\n
  • Prepare the flan mixture and pour into the cake pan over the caramel.<\/li>\n
  • Next, prepare the chocolate cake batter and pour it into the center of the cake pan over the flan mixture. The batter will float and not sink to the bottom of the pan. <\/li>\n<\/ul>\n

    You can reverse the order, pouring the chocolate batter over the caramel first, then the flan mixture. While the baking, the mixtures will flip. In both cases, the cake batter will end up at the top of the pan.<\/p>\n

    Recipe on video<\/strong><\/h2>\n