Chocoflan, the authentic impossible cake with a magical result

Chocoflan, also known as impossible cake or magic flan and chocolate cakeIt is a dessert that is as delicious as it is spectacular, although don’t be scared by its name, its list of ingredients, or its preparation! This is one recipe as easy as it turns out and, thanks to it, you will be crowned in any celebration to which you take it.

The different density of the two preparations, the flan and the chocolate cake, means that both layers remain perfectly separated. Thanks to this it will remain the dessert with the most showy cut you’ve seen in a long time, not to mention the incredible mix of flavors of vanilla custard and moist chocolate sponge cake. Let’s go with the recipe!

portion of chocoflanMarina Corma

recipe information

    • Preparation time: 30 minutes
    • cooking time: 50 minutes
    • total time: 1 hour and 20 minutes (plus cooling time)
    • rations:10
    • Category: desserts
    • type of cuisine: latin american
    • Calories per serving (kcal):283

Chocoflan ingredients for 10 people

For the caramel:

    • 70g white sugar
    • 30g of water

For the flan:

    • 120 g of mascarpone cheese
    • 90g white sugar
    • 3 eggs M
    • 100 g of condensed milk
    • 60g whole milk
    • 60 g whipping cream (minimum 35% fat content)
    • 1 teaspoon vanilla paste

For the chocolate cake:

    • 2 eggs M
    • 90g white sugar
    • 70 g of wheat flour
    • 15 g unsweetened cocoa powder
Chocoflan ingredientsMarina Corma

Necessary utensils

    • Crown mold of approximately 23 cm in diameter

How to make chocoflan, impossible cake or magical flan and chocolate cake

To prepare the caramel, we put 70 grams of white sugar and 30 grams of water in a saucepan. Heat the saucepan over medium heat until the mixture is a light golden color. At that moment, we remove from the heat and pour the caramel into the base of the crown mould.

We pour the caramel of the chocoflanMarina Corma

To prepare the flan, we put 120 grams of mascarpone cheese and 90 grams of white sugar in a bowl. Mix well until both ingredients are integrated.

Mix the mascarpone and the sugar of the chocoflanMarina Corma

Add 3 M eggs and mix everything well to integrate all the ingredients.

Add the chocoflan eggsMarina Corma

We pour 100 grams of condensed milk and integrate this ingredient into the flan mixture.

Pour the condensed milk from the chocoflanMarina Corma

To continue, we add 60 grams of whole milk and, again, mix.

Add the chocoflan milkMarina Corma

Now we add 60 grams of whipping cream and integrate it back into the mix.

Add the chocoflan creamMarina Corma

To finish with the flan, we add 1 teaspoon of vanilla paste and integrate everything well until we have a mixture for flan with a homogeneous texture.

Add the vanilla of the chocoflanMarina Corma

Pour the flan mixture into the mold over the caramel and set aside while you prepare the cake layer.

Pour the flan into the chocoflan moldMarina Corma

To prepare the chocolate cake We beat 2 M eggs with 90 grams of white sugar until the mixture approximately doubles its volume.

We beat the eggs and the sugar of the chocoflan cakeMarina Corma

We sift 70 grams of wheat flour and 15 grams of unsweetened cocoa powder.

Sift the flour and cocoa from the chocoflan cakeMarina Corma

We integrate the flour and cocoa with enveloping movements into the egg mixture.

We integrate with enveloping movements the flour of the chocoflanMarina Corma

When the mixture is homogeneous, carefully pour it over the flan.

Pour the cake batter into the chocoflan moldMarina Corma

Preheat the oven to 180 ºC with heat up and down. We prepare a bain-marie to cook the chocoflan, that is, we pour water into a fountain and put the mold inside it to cook the flan in this way. Bake for 45-55 minutes or until when inserted with a toothpick it comes out clean.

Prepare the chocoflan bain-marieMarina Corma

Remove the chocoflan from the oven and let it cool in a bain-marie.

We cool the chocoflanMarina Corma

Next, we remove the mold from the bain-marie and put it in the fridge for a minimum of 4 hours before unmolding. After this time, we can unmold and serve our delicious chocoflan.

Chocoflan served on the plateMarina Corma

Easy preparation summary

    1. for the caramelprepare the caramel by heating the sugar with the water and pour it into the mold
    1. For the flanmix the mascarpone and white sugar
    1. We add the eggs
    1. Pour the condensed milk
    1. We add the milk
    1. We add the cream
    1. We finish the flan by adding the vanilla
    1. Pour the flan over the caramel
    1. For the cakewe beat the eggs with the sugar until they double their volume
    1. Sift the flour and cocoa
    1. We integrate with enveloping movements
    1. Pour the mixture carefully over the flan
    1. Preheat the oven to 180 ºC with heat up and down, prepare a bain-marie and bake for 45-55 minutes
    1. Remove from the oven and cool in a water bath
    1. Place in the fridge for a minimum of 4 hours before unmolding