Chocoflan Impossible Cake

Chocoflan Impossible Cake

Chocoflan Impossible Cake is a dense and rich chocolate cake stacked with a creamy vanilla custard, covered with a delicate layer of cajeta caramel sauce!

Ingredients

CAKE:

• 2 eggs
• 1 tsp baking powder
• 1/4 cup (50g) butter - melted
• 1/4 cup (60g) sour cream
• 2 tbsp cocoa powder
• 1/4 cup (50g) sugar substitute
• 1 1/2 cups (150g) almond flour
• 1/2 cup (45g) chocolate protein powder (I used whey)
• 1/2 cup (117ml) water

FLAN:

• 4 eggs
• 1 tbsp vanilla extract
• 2 cups (500ml) heavy cream
• 2/3 cup (125g) sugar substitute

OTHER:

• hot water
• butter for greasing
• sugar free caramel sauce or cajeta

Instructions

First, In a bowl, whisk all the ingredients of the cake.

Then, In another bowl, mix the ingredients of the custard.

Butter or grease all the inside of the tray.

Add a thin layer of caramel / cajeta sauce to the bottom of the pan.

Pour the cake batter and make sure it is in the mold.

Pour the flan mixture.

Place the pan in a saucepan and pour 1 inch of boiling water into the pan.

Cover the pan thoroughly with aluminum foil.

Bake at 350 ° F / 176 ° C for 70 to 80 minutes. Make sure the cake is well cooked by inserting a toothpick and coming out clean.

Cool to room temperature and it is advisable to cool in the refrigerator for one hour before removing from the pan and serving.

Happy Cooking Time.