Friday, May 28, 2010

Chocoflan/ Pan Impossible

Chocoflan I believe is a Mexican dessert because I've only heard of it and seen it prepared among the Mexican community. It's basically a chocolate cake with a layer of flan (caramel custard).

The first time I made this was on my stay in one of my aunt "Mari's" house where she introduced me to this wonderful cake which she calls "Pan Imposible" translates to "Impossible Bread". It is usually done in a large bundt pan that has a 12 cup capacity because the regular bundt pans can't fit all the cake batter and flan batter without overflowing.... my aunt is lucky to have a giant bundt pan she received as a gift :(

Any who, usually the solution a lot of people have to this problem is they use a regular bundt cake pan and then make a smaller chocoflan with the leftover batter or throw away the excess, however I for one am not one to waste food. I simply divide the batter evenly in two and use 2 bread loaf pans. You can pretty much use any type of mold/ pan to bake this, just work with what you have, that's what I do.

By the way this cake has become a hit in my home, it's my Tata's favorite dessert lately :D and I baked this for my boyfriend's birthday and it was a hit once again.

Ingredients for cake part:
-1 prepared chocolate cake recipe (I used a devils chocolate food cake mix)
Ingredients for flan:
-1 can condensed milk
-1 can evaporated milk
-5 eggs
-1 teaspoon vanilla extract
-1 cup cream cheese (optional I do add it because I am SINFUL ha ha)
Ingredients for caramel:
-1 cup sugar
-1/4 cup water

(1) Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius), get a shallow dish that is oven proof. Any baking dish, cake pan or mold that can fit the pan you are going to use to make the "Chocoflan" and fill it with water about 1/2- 1 inch and put in oven. This is what we call the "water bath" you'll see what I mean later.
(2) Prepare your caramel, get a sauce pan, throw in your sugar and water and bring to a rolling bubble on high heat, stir occasionally whisking with a chopstick (yes this is how I do it and it always works the water acts as a stabilizer and it wont let it burn or clump and it will still thicken and turn into a caramel) when your caramel is done, add it carefully to the cake pans or mold your gonna use and swoosh it around to coat everything. PLEASE BE CAREFUL IT'S HOT!!!! It will harden quickly as well so work fast. Set aside the mold/ pan
(3) Follow the directions on a Store bought box of chocolate cake mix, or make your own from scratch. Add the prepared batter to the mold/ pan that has caramel coating (in my case I had two molds I use and divided the batter evenly)
(4) Prepare the flan batter, in a large blender or bowl with a whisk or blender combine the condensed milk, evaporated milk, eggs, vanilla and the optional cream cheese to a smooth mixture. Pour them evenly over the chocolate cake batter. DO NOT WORRY IF THEY MIX! They will separate during baking.
(5) Cover the cake pan/ mold with aluminum foil and put in carefully into place them on top of the larger pan that has the water in it in the pre-heated oven. Close and allow to cook in the middle rack for about 1 hour to 1 hour and 30 minutes.
(6) When you think it's done, uncover and insert a toothpick or knife if it comes out clean it's done, if not continue to bake covered a little longer, but if done remove, uncover and allow to cool
(7) Once ready to serve loosen edges with a knife, place a plate on top and flip over :) Slice yourself a piece and enjoy. The result will be this delicious moist chocolate cake with a flan layer, most of the chocolate cake will absorb the delicious caramel syrup and be oh so sinful ;)
NOTE (If interested):
*I know it sounds weird, but the flan and the chocolate cake for some reason, I don't know why will never combine they separate, the flan ends up in the bottom of the pan and the chocolate cake on top. I'm guessing sometype of osmosis or something and when you flip it you get this :D

*Some people use a store bought type of Mexican caramel milk syrup made from goats milk or cows milk called "Cajeta" and they will coat the pan with this instead of the caramel sugar syrup I make.

*The easiest way though and guaranteed is using a chocolate cake mix. store bought Cajeta/ caramel sauce or just know how to make a good caramel, and make a flan batter that is rich doesn't need the cream cheese but gives it oomph.


Ivonne said...

Nathan, I'm going to try this if not only because it looks so good, but because of the weird science involved! Hah!

FOODalogue said...

I've seen this before and am always amazed! You did a great job and it looks delicious.

tinyskillet said...

Wow it looks beautiful! My mom used to make an impossible pie that would form a crust on it's own separate from the rest. I would like to try it too!

Nathan said...

You won't regret it :D

Thanks :)

You need to show me how to make that impossible pie w/ the self making crust, I love trying some of this wacky stuff that involves science :)

Pilar - Lechuza said...

Nathan, te ha quedado un flan imposible de autentico lujo!!
Por lo que me preguntas en mi blog, sí efectivamente, puedes hacer el pastel con coliflor o con cualquier tipo de verduras (brécol, zanahoria, etc.)
un biquiño

¿Gusta Usted? said...



Louella said...

This looks like a dessert that would solve my problem. My husband hates chocolate cakes (I love them) and he loves leche flan (custard cake). Thanks so much for sharing this, I might try this for dessert tonight. Great site and thanks for showing how Filipino dishes are cooked. :)

Nathan said...

Gracias :)

Saludos :D

Let me know how it turns out, I love that it will be a compromise haha like "you gotta eat that chocolate cake if u wanna eat the flan too" haha but you know I've been known to sometimes just skim off the flan part of the cake and eat it lol.

Unknown said...

Gonna Keep this one on file!! Yum.

Nora said...

Hi Nathan, I have just discovered your Blog and I love it, I know I will be trying out alot of your recipes. I first saw this Chocoflan from "Delicioso" program by Ingrid Hoffmanm, I still haven't tried it but I was wondering if you have ever made it with a vanilla cake? Nora

Nathan said...

Hola Nora,
Thanks for the visit :)I have never made it with vanilla cake, but you can make it with any cake, I would use chocolate though because it's a nice contrast to the creamy flan that already has vanilla flavoring. Either way though you will get delicious results with vanilla cake as well :) Goodluck

Anonymous said...

I strolled in here via searching for another recipe. I'm staying for this chocoflan.

You've just been bookmarked.

Keep up the good work.

Stew said...

Thank You so much for this great recipe. I made it for my wife today and she liked it A LOT (I usually get about 1 in 10 to her liking. This is the second of your flan recipes I've tried and they were both GREAT. I've got to move on to your bean recipes before I get too fat.
Thanks again for sharing.

Anonymous said...

Just discovered your blogs and i Adore! You speak of the recipe normally being done with a 12 cup bundt pan im not sure of sizes in cups =[ do u know how much in inches? Think i might have 1 =]