Why is chocoflan called the impossible cake?

Chocoflan earns the nickname "impossible cake" because of its magical transformation in the oven. You layer cake batter on top of flan, yet after baking, they flip—cake on the bottom, flan on top—without you doing a thing. It looks impossible, but it’s just science and density at work.

Why is my chocoflan not cooking?

If your chocoflan is undercooked, the most common causes are too-low oven temperature, skipping the water bath, or removing it from the oven too early. Use a toothpick test in the center. If it’s still wet, add baking time in 5-minute increments. Make sure you’re using hot water for the water bath and baking at 350°F.

What do you need for chocoflan?

To make mini chocoflan, you’ll need ramekins, caramel (like cajeta), flan ingredients (evaporated milk, condensed milk, eggs, vanilla), chocolate cake or brownie mix, and a baking dish for the water bath. That’s it! Most of these items are pantry staples or easy to find at any grocery store.

Mini Chocoflan – 5-Step Sweet Magic for the Perfect Treat

Name: Mini Chocoflan Recipe: Make the Impossible Cake in Ramekins
Prep time: 20 min
Cook time: 50 min
Total time: 5 h
Cuisine: Mexican
Ingredients: 1/2 cup cajeta or caramel sauce; 1 (14 oz) can sweetened condensed milk; 1 (12 oz) can evaporated milk; 3 large eggs; 1 tsp vanilla extract; 1 box chocolate cake mix (or brownie mix); Ingredients as required by your cake mix (usually eggs, oil, and water)

Description

Mini chocoflan is a magical Mexican dessert with rich chocolate cake and creamy flan layered over cajeta caramel, baked in individual ramekins.

Ingredients

Scale

1/2 cup cajeta or caramel sauce

1 (14 oz) can sweetened condensed milk

1 (12 oz) can evaporated milk

3 large eggs

1 tsp vanilla extract

1 box chocolate cake mix (or brownie mix)

Ingredients as required by your cake mix (usually eggs, oil, and water)

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Instructions

1. Preheat oven to 350°F and grease 6–8 ramekins.

2. Add 1 tbsp cajeta to each ramekin, coating the bottom.

3. Blend condensed milk, evaporated milk, eggs, and vanilla for flan layer.

4. Pour flan mixture evenly over caramel in ramekins.

5. Prepare cake mix as instructed; spoon over flan gently.

6. Place ramekins in deep baking dish and fill with hot water halfway up.

7. Cover with foil and bake 45–50 minutes.

8. Cool to room temperature, then chill at least 4 hours.

9. To serve, loosen edges with a knife and invert onto plates.

Notes

For richer results, substitute cake mix with brownie mix and bake 5–10 minutes longer.

Store in fridge for up to 3 days in airtight containers.

Perfect make-ahead dessert for parties or family gatherings.

Nutrition

Serving Size: 1 ramekin
Calories: 340
Sugar: 35g
Sodium: 210mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 7g
Cholesterol: 95mg