Chocoflan Cake (Impossible Cake)
User Reviews
5
2 reviews
Excellent
Chocoflan Cake (Impossible Cake)
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With a luscious creamy flan and a sinfully delicious chocolate cake glazed with a rich caramel sauce, it is the ultimate dessert ever!
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Ingredients
- butter softened, for greasing
- ⅔ cup caramel sauce or 1 cup white sugar
FLAN:
- 10 fl. oz sweetened condensed milk (1 can)
- 12 fl. oz evaporated milk (1 can)
- 5 medium egg
- 1 teaspoon vanilla extract
CHOCOLATE CAKE:
- 1 box cake mix 400-550g, devil’s food cake
- ¼ cup neutral cooking oil generic cooking oil
- 1 cup water
- 2 medium egg
- water for bain marie, boiling
Instructions
- Grease a bundt pan with butter. Set aside. Preheat oven at 160°C/320°F.
- Pour ⅔ cup of caramel in the bundt pan. Tilt it around to coat the bottom and sides of the pan with caramel. Set aside.Alternatively, place 1 cup sugar in a small saucepan. Melt the sugar over medium-low heat until it turns into caramel and pour this into the bundt pan.
- Prepare the chocolate cake batter as directed in the box. Gently pour the batter into the pan on top of the caramel. Spread and flatten using a spatula.
- To make the flan, in a bowl, gently whisk the eggs (don’t beat, just mix to break and combine). Add the condensed milk, evaporated milk, and vanilla extract and gently stir until well combined.
- Slowly pour the flan mixture on top of the batter while running it through a sieve to filter out any lumps.
- Brush some butter on an aluminum foil. Cover the pan with the foil, butter side down, and tuck the edges in.
- Place the bundt pan in a roasting pan or any larger pan. Pour boiling water into the outer pan about 2 inch high.
- Place the pan in the middle rack of the oven and bake for 1 hour 30 minutes or until a toothpick inserted comes out clean.
- Cool at room temperature, uncovered, for 1 hour. Refrigerate, covered in foil or plastic wrap, for another 1-2 hours or until completely set.
- Remove the pan from the fridge and tap the sides to dislodge the cake. You can also run a thin metal spatula around the edges of the pan to loosen the cake.
- Place a serving plate upside down on top of the cake pan. Turn both upside-down to invert then remove the pan.
Nutrition Information
Show Details
Calories
351kcal
(18%)
Carbohydrates
38g
(13%)
Protein
11g
(22%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
169mg
(56%)
Sodium
220mg
(9%)
Potassium
342mg
(7%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Vitamin A
431IU
(9%)
Vitamin C
2mg
(2%)
Calcium
254mg
(25%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 38g | 13% |
| Protein | 11g | 22% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 169mg | 56% |
| Sodium | 220mg | 9% |
| Potassium | 342mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 431IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 254mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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