Happy New Year, friends! This year I've decided against New Year's resolutions. Well, maybe not entirely. I do have one small New Year's resolution, and once you hear what it is, I'm sure you'll agree it's the best New Year's resolution ever. Inspired by the old addage of, "Life is short, eat dessert first!"... My one resolution for 2018 is to bake more desserts. At least once a week.
To kick off my New Year's resolution, I'm sharing this classic Chocoflan, a fun and flavorful dessert that combines the richness of a chocolate cake with the light creaminess of a tradtional flan. This is one of those dessert recipes that is perfect for when you want to impress guests with an elegant dessert that looks like it took hours for you to make, but you won't believe how incredibly easy it is to prepare. If you can make a cake mix cake, then you'll have no problem whipping up a Chocoflan.
Chocoflan is also known as Pastel Imposible, but this cake is pure magic. You start by layering the cake batter and then the flan mixture into a Bundt pan, but during the baking process, the flan mixture seaps through the cake batter to the bottom of the pan, so when you turn your finished Chocoflan onto a serving platter, the flan magically appears on top of the cake. Sounds impossible, but it's not. It's magic!
Yield: 12 servings
Chocoflan (Pastel Imposible)
Chocoflan, or Pastel Imposible, combines two irresistible desserts into one: rich chocolate cake and creamy vanilla-flavored flan.
prep time: 10 MINScook time: 45 MINStotal time: 55 mins
ingredients
For the chocolate cake:
- 3/4 cups Mexican cajeta or caramel topping
- 1 ( box) Betty Crocker Devil's Food cake mix
- 1-1/4 cups water
- 1/2 cup vegetable oil
- 3 large eggs
For the flan:
- 1 (14 oz.) can sweetened condensed milk
- 1 (10 oz.) can evaporated milk
- 3 large eggs
- 1 teaspoon vanilla extract
- Boiling water (for the water bath)
instructions
- Preheat oven to 350°F. Lightly spray a 12-cup Bundt pan with cooking spray. Drizzle the Mexican cajeta along the bottom of the Bundt pan, swirling lightly to coat.
- In a medium mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Beat with an electric mixer on low speed for about 30 seconds, just until combined. Increase speed to high and beat for about 3 minutes until cake mix is thick and creamy, like a chocolate milkshake. Pour batter into Bundt pan over the cajeta. DO NOT STIR!
- For the flan, puree the sweetened condensed milk, evaporated milk, eggs, and vanilla extract in a blender until smooth. Gently pour the flan mixture into the Bundt pan, over the cake mix. Again, resist the urge to stir.
- Place the Bundt pan inside a larger baking pan. Fill the larger baking pan about halfway with boiling water. Bake the chocoflan at 350° for 45 minutes. Remove from heat. Let cool completely. Turn chocoflan onto a serving platter. Refrigerate until ready to serve. Enjoy!
©La Cocina de Leslie
Created using The Recipes Generator
*Originally posted back in March 2010 to celebrate my 100th recipe here in my cocina. The recipe and instructions remain the same, all I've done is update the photos and added a printable recipe card.
