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Chocoflan (Flan Impossible)

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A show-stopping layered dessert combining moist chocolate cake with creamy flan. The layers magically flip during baking—caramel on top, smooth flan in the middle, and chocolate cake at the base. Perfect for entertaining and sure to impress.

Ingredients

Scale
  • Nonstick cooking spray
  • 1 cup granulated sugar
  • 8 large egg yolks
  • 1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk
  • 1 can (12 fluid ounces) NESTLÉ CARNATION Evaporated Milk
  • 1 package chocolate cake mix (plus water, oil, and eggs as listed on box)

Instructions

  1. Preheat oven to 350°F. Move oven rack to lowest position. Spray a 10-inch bundt pan with nonstick cooking spray. Place a roasting pan half-filled with water in the oven.
  2. Heat sugar in a small, heavy-duty saucepan over medium-low heat, stirring constantly, for 3–4 minutes or until dissolved and caramel colored. Quickly pour onto bottom of prepared Bundt pan; swirl to coat.
  3. Mix egg yolks, sweetened condensed milk, and evaporated milk in a large bowl until well blended.
  4. Prepare chocolate cake mix batter according to package directions, using water, oil, and eggs as instructed.
  5. Pour egg and milk mixture over the caramel in the pan. Slowly add cake batter over the flan. Place pan in roasting pan in the oven.
  6. Bake for 50–60 minutes or until a wooden pick inserted in the center comes out clean. Remove pan from water. Let cool before inverting onto a serving dish.

Notes

For a firmer flan, use 3 large whole eggs instead of just yolks. Letting the cake cool completely before inverting ensures clean layers. This dessert can be made a day ahead and stored covered in the refrigerator.

Nutrition

Find it online: https://www.receipster.com/cookie-choco-flan-nestle-recipe-3/

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