Chocoflan Recipe
A professional chocoflan recipe that blends creamy vanilla flan, moist chocolate cake, and caramel glaze for the perfect Impossible Cake.
Equipment
- Bundt pan
- saucepan
- blender
- mixing bowls
- Whisk or electric mixer
- strainer
- Water bath tray
- Foil
Ingredients
- 200 g granulated sugar (for caramel)
- 4 large eggs (for flan)
- 120 g cream cheese
- 380 g condensed milk
- 360 ml evaporated milk
- 1 tbsp vanilla extract
- 1/4 tsp salt
- 50 g cocoa powder
- 1 tsp instant coffee
- 80 ml hot water
- 120 g unsalted butter
- 100 ml vegetable oil
- 120 g granulated sugar
- 120 g light brown sugar
- 4 large eggs (for cake)
- 120 ml buttermilk
- 200 g plain flour
- 1 tsp baking soda
- 2 tsp white vinegar
Instructions
- Preheat oven to 180°C. Grease a 9-inch bundt pan.
- Melt sugar in a pan until amber. Pour into bundt tin and set aside.
- Blend flan ingredients until smooth. Strain twice for silkiness.
- Pour flan over caramel.
- Cover pan with foil and bake in a water bath for 40 minutes.
- Prepare chocolate batter while flan bakes.
- Mix cocoa, coffee, and water. Add butter, oil, and sugars. Beat until smooth.
- Add eggs, buttermilk, and flour. Stir until combined.
- Add baking soda mixed with vinegar. Stir briefly.
- Pour batter over flan. Bake uncovered for 50–60 minutes.
- Cool completely, then chill overnight.
- Unmold by warming tin briefly. Slice and serve cold.
Notes
Bake slowly in a water bath for even layers.
Strain flan mixture to remove air bubbles.
Cool completely before chilling overnight.
Unmold when cold for a clean release.
Strain flan mixture to remove air bubbles.
Cool completely before chilling overnight.
Unmold when cold for a clean release.
Nutrition
Calories: 380kcalCarbohydrates: 49gProtein: 7gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 170mgPotassium: 210mgFiber: 2gSugar: 42gVitamin A: 650IUVitamin C: 1mgCalcium: 180mgIron: 2mg