Chocoflan or Impossible Cake

Step by step

1. 1

   Set a pan over medium-high heat and add the sugar and then water (just enough to moisten the sugar). Do not stir at any point. When it turns a copper color, lower the heat. Tip: to check whether the caramel is ready, lightly dab a napkin in it. If it looks dark on the napkin, it's at the right stage.

   
2. 2

   Once the caramel is ready, pour it into the molds and swirl them so it spreads out. Set aside.

   
3. 3

   In a pitcher (preferably) or large bowl, add the eggs, the milk and the condensed milk. Stir until combined. Then pour the mixture into the molds, filling them 3/4 of the way.

   
4. 4

   Place the molds with the liquid flan in a baking pan and fill it with water up to half the height of the molds. Bake for about 45 minutes at 180°C (350°F). Then set aside.

   
5. 5

   For the chocolate sponge cake, put the cocoa, the flour and the baking powder in a bowl (preferably through a sifter). Combine with a whisk.

   
6. 6

   Add the sugar, the eggs, the oil and the milk to the mixture. Beat until well combined.

   
7. 7

   Pour the batter over the flan and bake the molds at 180°C (350°F) for about 35 minutes. Then let them rest for one to two hours at room temperature. After that, wrap each mold with plastic wrap and put them in the refrigerator.

   
8. 8

   To serve, remove the plastic wrap, place the mold in a bowl, add boiling water to the bowl and wait one minute. This will help melt the caramel. Slide a knife straight down along the edge and run it around to make it easier to release the dessert.