Chocoflan, also known as the “Impossible Cake,” is a stunning dessert that combines a creamy flan with a rich sponge cake in one dish. What makes it truly magical is how the layers invert during baking, with the flan ending up on top and the cake on the bottom, all enveloped in a luscious caramel sauce. This dessert not only offers a delightful taste experience but also an impressive presentation.
Why You’ll Love This Recipe:
- Dual Texture Experience: Enjoy the smooth, silky flan combined with the soft, airy sponge cake in every bite.
- Visually Impressive: Amazes guests as the layers swap during cooking, making it a great conversation starter.
- Perfectly Sweet: Balanced sweetness with the caramel, vanilla-infused flan, and light sponge cake.
Perfect Occasion: This Chocoflan is ideal for:
- Special Celebrations: Serve at birthdays, anniversaries, or festive gatherings for a memorable dessert.
- Dinner Parties: Impress your guests with this unique and delightful dessert.
- Family Desserts: Enjoy a comforting and indulgent treat that everyone in the family will love.
Ingredients:
For the Caramel:
- 100g sugar
For the Sponge Cake:
- 2 eggs
- 40g flour
- 40g sugar
- 1 packet vanilla sugar
For the Flan:
- 250ml milk (boiled)
- 2 eggs
- 2 tablespoons sugar
- 1 packet vanilla sugar
Preparation:
- Prepare the Caramel:
- In a saucepan, melt 100g of sugar until it turns into a golden-brown caramel. Carefully pour the hot caramel into the bottom of a baking dish or individual ramekins, swirling to coat the base evenly.
- Make the Sponge Cake:
- Beat the eggs with 40g sugar and vanilla sugar until fluffy and light in color.
- Gently fold in the sifted flour to maintain the airiness.
- Pour the cake batter over the set caramel in the baking dish or ramekins.
- Prepare the Flan Mixture:
- In a bowl, whisk together the boiled milk, eggs, sugar, and vanilla sugar until well combined.
- Slowly pour the flan mixture over the cake batter. During baking, the flan will sink to the bottom and the cake will rise to the top.
- Bake:
- Preheat your oven to 180°C (356°F).
- Place the baking dish or ramekins in a larger baking tray and add hot water to the tray to create a water bath.
- Bake for about 40-45 minutes, or until the cake is set and the flan is jiggly but firm.
- Serve:
- Let cool completely, then refrigerate for a few hours to set the flan perfectly.
- To serve, run a knife around the edges of the dish and invert onto a plate, letting the caramel sauce flow over the flan and cake.
Enjoy this fascinating Chocoflan, where every slice serves up a perfect harmony of cake and custard, crowned with a delicious caramel topping. This dessert is sure to dazzle both your eyes and your taste buds!
