Chocoflan Cake

Inside of cake shop there are countless preparations and the vast majority have many ingredients in common (especially if we go to the more traditional confectionery) such as eggs, milk, sugar or flour and the most curious thing is that, depending on how they are mixed and other ingredients are added, they can give rise to very different preparations. Well, precisely 3 very different elaborations have come together in this recipe to give rise to a spectacular dessert.

East Chocoflan O Pastel Impossible is a amazing and delicious recipe as three spectacular sweets are combined how are they candy homemade, the pudding and the Chocolate brownie, which richer. The most special thing is that when it is baked, as if it were a trick of Magic, the layers are reversed and the brownie swaps places with the flan.

baking is Bain-marie And, for those who don’t know, it consists of cooking something that is in a container that is at the same time partially submerged in another container with hot water. In this way the heat is transmitted and cooking is smooth and uniform, so it is perfect for preparing all kinds of flans, puddings, pâtés or melting chocolate slowly.

If you like this recipe, you will surely love knowing how each of its elaborations is prepared individually: the liquid caramel very easy and with tricks so that it does not hardenthe traditional homemade egg custard and the Chocolate brownie (although for this recipe without nuts).

If you like flans you will love this homemade and creamy cheese flan or the soft nougat flan or Jijona, ideal for Christmas. Also, surely you like their Italian “cousins” pannacottas. A good example is this delicious panacota or panna cotta, the classic italian cream dessertthe panna cotta or Nutella panna cotta, banana panna cotta with chocolate brownie basewave pumpkin panna cotta with crunchy cookies and oatmealwhich plays with texture contrasts.

If you like caramel try to innovate with this delicious salted caramel or toffeeand if chocolate is your thing, visit our section of chocolate recipes among which you will find this dark and white chocolate brownie with walnuts or the Microwave Chocolate Walnut Brownie Mug Cake. Moving on to the cakes, I’m sure you’ll love the three chocolate cakethe cookie and chocolate cake without oven wave sacher cake. You’ll also love the easy homemade chocolate cakethe chocolate coulant or chocolate volcanowave cocoa and hazelnut cream or homemade Nutella.

Ingredients to make the recipe for chocoflan or impossible cake, a surprising and delicious recipe (28 cm rectangular mold, although a smaller one will also work, or a 16 cm round one):

For the caramel:
- 50 grams of sugar.
- 2 tablespoons of water plus 20 ml of hot water.
- 1/2 dessert spoon of lemon juice.
For the flan:
- 2 eggs L.
- 1 egg yolk L.
- 250 ml of milk.
- 1/2 cinnamon stick.
- 1/2 dessert spoon of vanilla essence or 1 vanilla pod.
- 75 grams of sugar.
For the chocolate brownie:
- 160 gr of dark chocolate in a tablet.
- 100 grams of sugar.
- 80 grams of butter.
- 70 gr of wheat flour.
- 3 eggs M.

Preparation, how to make chocoflan or impossible cake, a surprising and delicious recipe:

We start with a preparation for the pudding. Put in a saucepan or pot milk along with the branch cinnamon and the vanilla over medium-high heat.
As soon as it starts to boil, remove from the heat, cover the pot and let it cool down and infuse for around 30 minutes. The objective of infusing is that this way it will take on much more flavor than if we immediately remove the branches.
Let’s prepare the candy:
1. put the sugar in a small skillet or saucepan over medium heat, along with the 2 tablespoons of Water and the juice lemon. Stir a little so that it begins to dissolve with a metal spoon (the caramel takes such a temperature that the ideal is to use metal tools).
2. Remove the spoon and wait without stirring until the caramel begins to turn golden.
3. As soon as that happens, remove it from the heat, heat the 20 ml of water in the microwave until it practically boils and pour it little by little into the caramel.
4. Stir it around a bit with a spoon and you’re good to go. The objective is to obtain a caramel that does not harden even in the fridge when we let the flans rest, so if you see that it hardens in the saucepan, try adding more hot water until it remains fluid.
We start preparing the Chocolate brownie. In a microwave-safe bowl, place the chocolate broken into pieces and Butter also in pieces.
Put the bowl in the microwave for 1 minute, take it out carefully so as not to burn yourself and stir it (better with a silicone spatula or tongue). If it has not completely melted, introduce for 30 more seconds, until they are almost completely melted. chocolate and the Butter. Stir a little so that the mixture ends up being completely liquid.
In another large bowl, pour the eggs and the sugar. With a manual or electric whisk at the lowest speed, mix the eggs with the sugar until the mixture is homogeneous but making sure that it barely foams, we just want to mix both ingredients.
pour the chocolate with the Butter previously melted in this container and beat again with the rods so that all the ingredients are completely mixed.
With the help of a strainer pour the flour making it pass through it so that it is sieved, that is, so that it falls without lumps and dissolves better. Add it in several batches and keep stirring so that it integrates quickly.
We continue with him pudding. In a bowl crack the 2 eggs integers, and for bud What we need, crack the egg into another bowl letting the white come out and the yolk with the rest of the eggs.
Beat with a few rods until the mixture is homogeneous, but do not beat it excessively so that there is not much foam left.
Strain the milk and pour it into the bowl with the eggs and sugar and mix everything together.
Now that we have the 3 preparations, we are going to join them for the Chocoflan O Pastel Impossible. Use a rectangular or round mold, if you prefer you can cover it with baking paper or spread a little butter on the walls of it.
Preheat the oven to 190ºC with heat up and down, without a fan.
Pour into the mold first candy and on top of the mixture Chocolate brownie.
Finally pour the pudding but making sure that it does not fall directly, so place a spoon or spatula so that the stream of flan falls on top of it and thus the mixture falls into the mold more smoothly.
Place the mold on a baking tray that has a certain height, and fill the tray with hot water (it does not have to be boiling) until it covers the mold of the cake. Choco-Flan Up to the middle.
Put the tray with the mold in the oven at medium height and bake in a bain-marie for about 45 minutes, although depending on the type of mold it can take 1 hour.
If before it is ready it browns too much on top you can cover it with aluminum foil, and to know if it is ready you just have to insert a toothpick and if it comes out only slightly stained but without liquid remains, the chocoflan will be ready.
When you take it out… magic! the layers will have been inverted and the one you can see on top is the brownie and not the flan.
Wait for it to cool completely and unmold it to discover that the layers have been turned upside down, that is, now the base is the brownie and the flan and caramel will be on top.

Time: 2 hours

Difficulty: easy

Serve and taste:

It can be taken once cooled and unmolded although the way I like it is restful from the fridge, 3 or 4 hours is enough and if you leave it overnight I would say that it is even tastier. You can take it cold fresh from the fridge or take it out at least 30 minutes before so that it is at room temperature. It keeps great 2-3 days in the fridge.

It is a delight to check the rich flavor of the caramel, the creaminess of the flan part and the powerful flavor of the chocolate brownie, without a doubt a combination of authentic… scandal!

Variants of the chocoflan or impossible cake recipe, a surprising and delicious recipe:

You can change the way you flavor the flan, dispensing with the cinnamon or vanilla and adding more of the one you like best, even adding lemon or orange peel in the milk along with the branches.

Tips:

Be very careful with the candydon’t even think about touching it and try to contain yourself and not remove anything or try it, just follow the step by step and it will be great.

If for whatever reason the layers have not been exchanged during baking (something that is very rare and that the oven usually influences), don’t worry, it will be just as tasty since at no time are the flan mixture and the brownie mixture mixed so, even if you have missed the “magic” , flavor and texture will also be 10.

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