The Best Chocoflan Recipe, also known as Impossible Cake, Magic Flan, or Chocolate Cake, is a dessert as delicious as it is easy. This chocolate cake recipe is spectacular, although don’t be put off by its name, list of ingredients, or preparation! A recipe as simple as it turns out, and thanks to choco flan, an impossible cake, you will be crowned in any celebration to which you wear a flan cake pan.
The different densities of the two preparations, the flan and the chocolate cake, mean that the two layers remain perfectly separated. Thanks to this, choco flan with cake mix will remain the dessert with the most colorful cup you’ve seen in a long time, not to mention the incredible blend of flavors of vanilla flan and moist chocolate sponge cake. Let’s go with the Choco-Flan Magic Cake recipe.
CHOCOFLAN INGREDIENTS
FOR THE CARAMEL
- 70g of white sugar.
- 30g of water.
FOR THE FLAN:
- 120g mascarpone
- 90g of white sugar.
- 3 M eggs
- 100g condensed milk
- 60g whole milk
- 60g whipped cream (minimum 35% fat)
- 1 teaspoon of vanilla paste.
For the chocolate cake:
- 2 eggs M
- 90g of white sugar.
- 70g wheat flour
- 15g unsweetened cocoa powder
How to Make the Best Chocoflan Recipe?
STEP 1
We combine 30 grams of water and 70 grams of white sugar in a saucepan to make the caramel. We cook the mixture in the pan over medium-low heat until it turns a pale golden color. We now turn off the heat and pour the caramel into the crown mold’s bottom.
STEP 2
We combine 90 grams of white sugar and 120 grams of mascarpone in a bowl to make the flan. Both ingredients must be thoroughly combined.
STEP 3
Mix everything thoroughly to incorporate all the ingredients before adding the 3 M eggs.
STEP 4
Pouring in 100 grams of condensed milk will help the flan mixture come together.
STEP 5
We proceed by mixing 60 grams of whole milk into the mixture.
STEP 6
60 grams of whipped cream should now be added and thoroughly mixed into the mixture.
STEP 7
When you’re ready to complete the flan, add 1 teaspoon of vanilla paste and stir everything together thoroughly to create a uniform flan mixture.
STEP 8
As we construct the layer of sponge cake, we pour the flan mixture into the mold over the caramel.
STEP 9
A chocolate cake will be made. The 90 grams of white sugar and the 2 M eggs were combined and mixed until the mixture had roughly doubled in volume.
STEP 10
We sift 15 grams of unsweetened cocoa powder and 70 grams of wheat flour.
STEP 11
We use encircling motions to stir the flour and chocolate into the egg mixture.
STEP 12
Pour the homogenous mixture carefully over the flan.
STEP 13
The oven should be preheated to 180 °C using rising and decreasing heat. To cook the choco flan, we set up a bain-marie, which is when we pour water into a source and place a mold within to cook the flan. When a toothpick is inserted, it should come out clean after 45 to 55 minutes of baking.
STEP 14
Chocoflan should be taken out of the oven and allowed to cool in a bain-marie.
STEP 15
The mold is then taken out of the bain-marie and placed in the refrigerator for at least 4 hours before being unmolded. After that, we may remove the chocolate croissant from the mold and serve it.
