Flan Imposible Impossible Chocolate Flan Food

IMPOSSIBLE CHOCOLATE FLAN CAKE

Impossible Chocolate Flan Cake image

Chocolate Magic Flan Cake combines two favorite desserts in one! Part moist chocolate cake and part creamy custard, it's the ultimate sweet treat!

Provided by Lalaine Manalo

Categories Dessert

Time 1h25m

Number Of Ingredients 14

Ingredients

1 ounce butter, softened (for greasing the pan)
1/4 cup dulce de leche (homemade or store-bought)
3/4 cup sugar
5 ounces unsalted butter, softened
1 egg, room temperature
1 3/4 cup flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 cup cocoa powder, unsweetened
1 1/4 cup milk, room temperature
1 can (14 ounces) condensed milk
1 can (12 ounces) evaporated milk
4 eggs
1/2 tablespoon vanilla extract

Steps:

Preheat oven to 350 F.

Nutrition Facts : Calories 555 kcal, Carbohydrate 76 g, Protein 13 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 145 mg, Sodium 338 mg, Fiber 2 g, Sugar 57 g, ServingSize 1 serving

CHOCOFLAN

Chocoflan image

Provided by Marcela Valladolid

Categories dessert

Time 2h20m

Yield 10 servings

Number Of Ingredients 17

Ingredients

Softened butter, to coat pan
1/4 cup cajeta or caramel sauce
10 tablespoons butter, room temperature
1 cup sugar
1 egg, room temperature
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/3 cup cocoa powder
1 1/4 cups buttermilk
One 12-ounce can evaporated milk
One 14-ounce can sweetened condensed milk
4 ounces cream cheese, room temperature
3 eggs
1 tablespoon vanilla extract
1/4 cup cajeta or caramel sauce
1/4 cup chopped pecans

Steps:

Put an oven rack in the middle of the oven and preheat to 350 degrees F.
Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.
Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, jiggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!

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