Can’t decide whether to serve chocolate cake or Mexican flan for dessert? Why not have your cake and eat your flan at the same time, with a recipe that combines two distinctive flavors in one crowd-pleasing recipe.
Mexican Chocoflan Impossible Cake is a dense, rich chocolate cake stacked with a creamy vanilla flan, dripping with a caramelized sugar sauce.
But why the Impossible Cake? Because, Chocoflan defies the culinary logic by inverting its layers during the baking process.
In other words, it goes into the oven one way and comes out another.
The cake mold is layered with caramelized sugar, then chocolate cake, then flan.
After it has baked, you invert the cake mold onto a plate with a Mexican dessert that has magically reversed its layers.
Though this dessert has famously been called the Impossible Chocolate cake there is nothing impossible about it.
A dessert that is often served at birthday parties and other celebrations in Mexico, you will find that this dessert comes together easily enough to enjoy as a sweet treat on any occasion.
This Mexican Chocoflan Impossible Cake is easy to make, and you will instantly fall in love with it.
Mexican Chocoflan Impossible Cake
This dessert is made using an Instant Pot
For the caramel:
1¾ cup sugar
For the cake:
½ cup flour
¼ cup dark chocolate powder
½ tsp baking powder
¼ tsp baking soda
½ cup sugar
4 tbsp (50 g) butter melted
⅟3 cup plain yogurt
For the flan:
1 14 ounce can sweetened condensed milk
¼ cup cream
¼ cup whole milk
2 tablespoons cream cheese softened
1 egg + one yolk
Prepare the caramel with the sugar and then pour it into a 7-inch Bundt pan.
For the chocolate cake layer, mix together in a large bowl the flour, chocolate powder, baking powder, and baking soda. In a separate bowl cream the sugar with the melted butter, egg, and yogurt.
Combine the dry and wet ingredients and stir until homogenous. Pour the batter into the caramel-coated pan.
For the flan layer beat or blend the condensed milk, whole milk, cream and cream cheese until you have a homogenous mixture. Add the eggs and mix well. Pour over the chocolate cake batter. Cover the Bundt pan with aluminum foil making sure to tightly seal the edges.
Place the stainless steel inner pot inside the Instant Pot. Add 1½ cups of water, insert the rack and place the Bundt pan on top.
Close and lock the Instant Pot lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 24 Minutes.
When done cooking, let the pot release steam naturally for 15 minutes. Press Cancel and turn the steam release handle to Venting.
For caramel hardened on bottom of Bundt pan after unmolding the flan: Pour some water into a large pan and place Bundt pan into water. Bring water to a boil. Allow water to boil about 10 minutes for caramel to dissolve. Pour over the flan.
Once all the pressure has been released, open the lid and remove the rack with the pan. Let cool, then refrigerate for at least 4 hours before unmolding.
Plate and enjoy.
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