Magic Flan Cake with Caramel Topping: Easy Chocoflan Recipe

Experience the delight of our Magic Flan Cake with Caramel Topping! This easy chocoflan recipe combines creamy flan with rich cake layers, topped with a luscious caramel glaze. It’s a visually stunning and delicious dessert that's perfect for any occasion. Prepare to impress with this magical treat!

Ingredients:

Caramel:

150 g sugar

Flan:

4 eggs
500 ml milk
80 g sugar
Vanilla (to taste)
Zest of one lemon

Cake:

4 eggs (use 3 if they’re large)
7 tablespoons of sugar
7 tablespoons of flour
7 tablespoons of oil
100g Vanilla yogurt
Vanilla
8 g baking powder
1 tablespoons of unsweetened cocoa powder

Preparation method:

Start by preparing the caramel. Melt the sugar in a saucepan over medium heat until it turns golden. Pour the hot caramel immediately into the bottom of your cake pan, spreading it evenly, and let it cool and harden.

Meanwhile, prepare the flan. Beat the eggs with the sugar until smooth, then add the milk, vanilla, lemon zest, and vinegar, mixing well. Pour this mixture over the cooled caramel.

For the cake batter, whisk the eggs with the sugar until the mixture is light and fluffy. Add the yogurt and oil, mixing until smooth. Then, sift in the flour, cocoa powder, and baking powder, and gently fold them into the mixture until well combined. Pour the batter over the flan mixture in the pan. Don’t worry if the two layers mix slightly; this is normal.

During baking, the cake will rise and separate from the flan. Place the pan in a larger dish filled with hot water to create a water bath, and bake in a preheated oven at 180°C (350°F) for about 1 hour. Check for doneness by inserting a knife into the center; it should come out clean. Allow the cake to cool completely in the pan, then refrigerate it for at least 6 hours before carefully unmolding and serving chilled for the best taste.

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