Chocoflan (Impossible Cake)

This recipe is very satisfying and easy to make. The cake is chocolatey and rich, and the flan is creamy and not overly sweet; it’s definitely a showstopper. Be sure to leave enough time to chill in the fridge before unmolding. Keep leftover cake refrigerated in an airtight container for up to 3 days.

subheading: For the chocolate cake layer:

5 large eggs

¾ cup sugar

11 tablespoons unsalted butter, room temperature

1 cup all-purpose flour

¼ cup cocoa powder

subheading: For the flan layer:

1 (14-ounce) can sweetened condensed milk

1 ¾ cup heavy cream

7 large eggs

1 tablespoon pure vanilla extract

¾ cup sugar

¼ cup water

Vegetable oil, for the pan

½ cup raspberries, for garnish, optional

Note: Ingredients may have been altered from the original.

Directions at thespruceeats.com

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