Good afternoon here me will give you a recipe impossible cake aka chocoflan which is delicious The way making it is very not too difficult. You just need to be careful to get results from impossible cake aka chocoflan which has aroma and taste that can evoke our tastes.

So that the result of impossible cake aka chocoflan, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare impossible cake aka chocoflan the delicious as long as you know the tricks and how to make this dish able be serving very special.

Ingredients and seasonings required for make

1. Prepare For the Caramel
2. Take 20 g granulated sugar
3. Take For the Flan
4. Use 28 g beaten egg
5. Prepare 1/6 cup (50 g) condensed milk
6. Prepare 1/6 cup (40 g) whole milk
7. Take 1/2 tsp vanilla extract
8. Prepare 25 g full fat cream cheese, softened
9. Prepare For the Chocolate Cake
10. Use 32 g all-purpose flour
11. Use 9 g dark cocoa powder
12. Prepare 1/8 tsp ground cinnamon
13. Take 1/2 tsp baking powder
14. Prepare 29 g butter
15. Prepare 33 g granulated sugar
16. Take 22 g beaten egg at room temperature
17. Use 1/6 tsp vanilla extract
18. Take 20 g whole milk at room temperature
19. Prepare 1 tbsp chopped pecans or nuts (optional)

Usually you will find it topped with dulce de leche, cajeta ( cajeta is like dulce de leche but made from goat's milk), simple caramel and/or pecans. Dust lightly with flour; tap to remove excess. With the mixer on medium-low, beat in about ½ of the flour mixture, followed by ½ of the buttermilk. Impossible Cake (aka Rick Bayless's Chocoflan).

How to cook Impossible Cake aka Chocoflan:

1. Preheat the oven at 350ºF (176ºC). Coat a bundt pan with melted butter and granulated sugar, set aside.
2. For the caramel: In a small saucepan add the granulated sugar and cook at medium heat until it melts. Stir gently making sure to scrape the sides of the pan to avoid burning the caramel. Allow it to melt completely until it turns into a rich golden brown color. Remove from heat. Pour the caramel into the bundt pan and tilt it until you cover the bottom and at least 1” of the sides of the pan. Set aside.
3. For the flan: In a blender pour condensed milk, whole milk, egg, vanilla extract and cream cheese. Blend on low until everything is combined. Set aside.
4. For the chocolate cake: Sift flour, cocoa powder, cinnamon and baking powder in a bowl and set aside. In the bowl of a standing mixer cream the butter with the sugar until pale color. Add the egg and vanilla extract, followed by the milk and the dry ingredients alternating them in two batches, starting and ending with the dry ingredients.
5. Scoop the chocolate cake batter on top of the caramel. Pour the flan mixture very carefully on top of the cake batter. Cover the bundt pan with aluminum foil.
6. Bake a water bath by placing the bundt pan in a larger baking pan and pour about an inch of hot water into the larger pan. Bake for 33-35 minutes, until a toothpick inserted comes out clean. Remove the chocoflan from the oven and let it cool for at least 30 minutes. Serve at room temperature, or chill at least 2 hours and serve cold. Top with chopped pecans if desired.
7. Done and ready to serve!

This easy Chocoflan recipe is a winner! Mexican Chocoflan Impossible Cake is a dense, rich chocolate cake stacked with creamy v. Get ready to be amazed not only with how delicious this cake is but also with a surprising culinary twist that will wow you! You've got to make it to believe it. Log in or sign up to leave a comment.

how ? Easy isn’t it? That’s the make impossible cake aka chocoflan that you do at home. Good luck!