Puerto Rican Flancocho

4.77 from 34 votes

This amazing cake has many names: flancocho, chocoflan or torta imposible, which literally means “impossible cake”. This cake is the best of two of my favorites desserts, chocolate cake and flan.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: puerto rican

Keyword: chocoflan, flancocho

Servings: pieces

Calories: 710kcal

Equipment

Ingredients

For the Flan

4 eggs
4 oz cream cheese 110 gr
1 can sweetened condensed milk 400 gr
1 tbsp vanilla extract

For the Caramel

½ cup sugar
¼ cup water

For the Chocolate Cake

1 ½ cup all-purpose flour
1 cup cocoa powder 70%
4 eggs
1 ½ cup sugar
½ cup vegetable oil
½ cup milk
2 tsp baking powder

US Customary - Metric

Instructions

Preheat the oven to 200ºC (400ºF)
In a saucepan over medium heat, add ¼ cup of water and ½ cup of sugar for the caramel. Let it caramelize without stirring. Cook until the caramel is brown and remove it from the stove. Immediately, pour the caramel into the bundt mold and move it to distribute the caramel evenly.
In a blender, add all the ingredients for the flan and blend until you get a homogeneous batter. Pour the batter into the bundt mold and take it to the oven for 20 minutes in a bain-marie.
In a big bowl, mix all the ingredients for the chocolate cake with exception of the flour and the baking powder. When the batter is homogeneous, add the flour and the baking powder slowly into the mix to avoid clumps.
Slowly, pour the chocolate cake batter on top of the semi-cooked flan. Be careful in this step to ensure the chocolate cake doesn't go into the flan. Bake for 40 minutes or until the cake is fully done.
Let the flancocho fully chill and serve.

Nutrition