Impossible Cake Chocoflan/Pastel Imposible

 From the July 2017 Edition

Ingredients for the cake itself:

  • 2 tablespoons butter
  • 1 cup Cajeta or Dulce de Leche
  • 1 package of chocolate cake mix (340 g)
  • 3 eggs
  • 1 cup oil (240 ml)
  • 1 can evaporated milk (373ml)
  • 1/2 cup walnuts, chopped; make sure shells are gone

Ingredients for the flan

  • 1 can sweetened condensed milk (300 ml)
  • 1 more can evaporated milk (370 ml)
  • 5 eggs
  • 1 teaspoon vanilla extract


Preheat the oven to 400 °F (we will reduce this setting just be- fore baking)

  • Heat up the Cajeta to make it more liquid; take your time to grease with the butter the mold you are about use, then sprin- kle some flour to help with unmolding later on; pour the cajeta at the bottom of the mold, making sure it is evenly
  • Prepare the cake dough as indicated on the package. Pour the cake mixture into the prepared mold over the cajeta, pour- ing gradually, little by little. Alternatively, you can use your own favorite recipe for chocolate cake rather than using a commercial
  • Prepare the flan: first pour the sweetened condensed milk to the bowl of your blender and pulse a few times at low  speed, then put the other ingredients in and blend, making sure your mixture does not have too much foam.
  • Pour the flan preparation over the cake preparation in the  mold, very gradually once again; here we are trying to avoid too much mixing between the cake and the flan but a little mixing is unavoidable and its ok.
  • Cover the filled mold with foil to prevent the cake from spilling out by its sides. We will be using a bain marie in the oven to bake this cake; so place the mold we have filled with the chocoflan preparation in another larger pot, with 1 inch water in it; the level of water must not be higher than half the height of the mold so that the water won’t mix with the cake preparation while
  • Put both pan and mold in the oven together and lower oven temperature to 350 °F, then bake for 1 hour approximately; do not open the oven before this time has passed! When the Chocoflan is ready, pull out of the oven and let it cool down for 20 minutes; cut with a knife around the mold then carefully flip the mold to a serving platter and unmold.


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Manzanillo Sun’s eMagazine written by local authors about living in Manzanillo and Mexico, since 2009

Manzanillo Sun Writer

Manzanillo Sun's eMagazine written by local authors about living in Manzanillo and Mexico, since 2009

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