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Puerto Rican Flancocho
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
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.
Course: Dessert
Cuisine: puerto rican
Keyword: chocoflan, flancocho
Servings: 8 pieces
Ingredients
For the Flan
  • 4 eggs
  • 4 oz cream cheese 110 gr
  • 1 can of sweetened condensed milk 400 gr
  • 1 tbsp vanilla extract
For the Caramel
  • ½ cup of sugar
  • ¼ cup of water
For the Chocolate Cake
  • 1 ½ cup all-purpose flour
  • 1 cup of cocoa powder 70%
  • 4 eggs
  • 1 ½ cup sugar
  • ½ cup of vegetable oil
  • ½ cup milk
  • 2 tsp baking powder
Instructions
  1. Preheat the oven to 200ºC (400ºF)
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Let the flancocho fully chill and serve.