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Chocoflan
Part silky flan, part decadent chocolate cake, chocoflan, or impossible cake, as it is sometimes called, feels like a magic trick, inverting in the oven as it bakes.
👥 6 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●baking dish
- ●spatula
- ●oven
- ●bowl
- ●whisk
- ●pot
- ●skillet
📝 Preparation Steps
1
Flan
2
Place a rack in middle of oven; preheat to 325°. Set an 8½x4½" loaf pan inside a 13x9" baking dish. Bring ⅔ cup (133 g) sugar and ¼ cup water to a boil in a small saucepan over medium heat, swirling pan occasionally (do not stir), and cook until caramel is dark amber, about ⏱️ 4 minutes. Carefully pour into loaf pan, scraping saucepan with a heatproof rubber spatula to remove as much caramel as possible. Let caramel sit until set, about ⏱️ 10 minutes; reserve saucepan.
3
Place 3 oz. cream cheese, cut into pieces, in a medium heatproof bowl. Bring 1¼ cups whole milk to a simmer in reserved saucepan over medium-high; immediately pour about half over cream cheese. Whisk until cream cheese is melted and mixture is smooth. Add 3 large eggs, 2 large egg yolks, one 14-oz. can sweetened condensed milk, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 tsp. vanilla bean paste or vanilla extract; whisk gently to combine (to minimize bubbles, you don’t want to be too vigorous). Stir in remaining milk; strain into a large measuring glass or small bowl with a spout.
. cream cheese, cut into pieces3 oz¼ cups whole milk1¼ cup (21 g) Dutch-process cocoa powderlarge eggs3large egg yolks214-oz. can sweetened condensed milk1. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp. vanilla bean paste or vanilla extract1 tsp
4
Cake and Assembly
5
Bring a medium pot of water to a boil. Meanwhile, whisk ½ cup (63 g) all-purpose flour, ½ cup (100 g) sugar, ¼ cup (21 g) Dutch-process cocoa powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. baking powder in a medium bowl. Add 1 large egg white, ⅓ cup whole milk, 3 Tbsp. vegetable oil, and 1 tsp. vanilla bean paste or extract and whisk until smooth. Scrape batter into loaf pan with caramel, pushing to edges with a spoon if needed. Holding spatula as close to batter as possible without touching, pour flan mixture over spatula into pan. (This distributes force, preventing holes in the cake.) Pour boiling water into baking dish to come halfway up sides of loaf pan; carefully transfer to oven.
. Diamond Crystal or ½ tsp. Morton kosher salt1 tsplarge egg white1. vegetable oil3 Tbsp. vanilla bean paste or extract1 tsp
6
Bake until cake is slightly domed, firm to the touch, and an instant-read thermometer inserted into center of flan (not the cake) registers 180°, 45–⏱️ 55 minutes. Transfer loaf pan to a wire rack. Let chocoflan cool ⏱️ 15 minutes, then refrigerate, uncovered, at least ⏱️ 3 hours and, preferably, up to ⏱️ 12 hours.
7
To serve, dip base of pan into a skillet of hot water to loosen caramel. Run a small offset spatula around edges of flan. Set a platter upside down over pan and, holding together, carefully invert out onto platter. Do Ahead: Flan can be baked 2 days ahead. Cover loosely and keep chilled.
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