COURSE:
Dessert
Chocoflan: A Decadent Dessert Made Effortless
Indulge in the ultimate dessert experience with Chocoflan, a luscious combination of rich chocolate cake and creamy flan in one stunning dish. Known as the “Impossible Cake,” this show-stopping dessert magically separates into two distinct layers as it cooks, creating a beautiful presentation and an irresistible flavour profile. With the Instant Pot, making this impressive treat is both simple and foolproof.
The base of Chocoflan is a moist, deeply chocolatey cake, perfectly complemented by the silky, caramel-infused flan layer on top. As it bakes in the Instant Pot, the layers switch places, with the flan rising to the top and the cake settling below, thanks to the unique steaming process. The result is a perfectly cooked dessert with a melt-in-your-mouth texture and a stunning caramel glaze.
Perfect for dinner parties, celebrations, or simply treating yourself, Chocoflan is as delightful to look at as it is to eat. With the Instant Pot’s precise cooking, you can easily create this seemingly complex dessert without the usual hassle, impressing your guests with its flavour and elegance.
Chocoflan
Servings:
8 servings
Ingredients
- 45 ml Caramel or toffee sauce
For the flan:
- 160 g evaporated milk
- 175 g condensed milk
- 50 g cream cheese
- 1 egg and 1 egg yolk
- ½ tsp vanilla
- Pinch of salt
For the Cake:
- 15 g cocoa powder
- 30 g butter
- 60 ml hot coffee
- 20 g brown sugar
- 30 ml evaporated milk
- ½ tsp vanilla
- 90 g flour
- ½ tsp Baking powder
- ¼ tsp bicarbonate soda
- ¼ tsp vinegar
- Pinch of salt
Instructions
- Coat a 18cm Bundt tin with a little melted butter, then drizzle the base of the tin with toffee sauce.
- Add all the ingredients for the flan mixture into a blender and blend for 30 seconds until well combined.
- Make the cake mixture by adding the cocoa powder, butter and boiling hot coffee to a mixing bowl. Stir the mixture until the butter has completely melted and the cocoa powder is incorporated. Whisk in the sugar, vanilla and milk until smooth.
- In another bowl, sift together the dry ingredients, then add these to the wet ingredients, then mix until just combined and no lumps remain (do not overmix)
- Pour the cake batter into the prepared tin, then pour over the flan mixture. Cover the middle hole of the Bundt tin with tinfoil, and then wrap the whole bunt tin in another layer of foil.
- Pour 1 cup of water into the inner pot, then add your trivet into the base of the pot with the Bundt tin on top.
- Select Pressure cook and set the time for 14 minutes and press start.
- When the cooking program has finished, let the pressure release naturally for 6 minutes, then quick release the remaining pressure.
- Place the chocoflan in the fridge to chill for at least 4 hours, but preferably overnight.
- Unmould onto a plate, drizzle with more caramel sauce, if you wish, then serve.
Notes
It is important to use a 7inch/18cm tin for this recipe- you are welcome to test it with other tins, but cooking times may vary.
Chocoflan
COURSE:
Dessert
Servings:
8 servings
Ingredients
- 45 ml Caramel or toffee sauce
For the flan:
- 160 g evaporated milk
- 175 g condensed milk
- 50 g cream cheese
- 1 egg and 1 egg yolk
- ½ tsp vanilla
- Pinch of salt
For the Cake:
- 15 g cocoa powder
- 30 g butter
- 60 ml hot coffee
- 20 g brown sugar
- 30 ml evaporated milk
- ½ tsp vanilla
- 90 g flour
- ½ tsp Baking powder
- ¼ tsp bicarbonate soda
- ¼ tsp vinegar
- Pinch of salt
Instructions
- Coat a 18cm Bundt tin with a little melted butter, then drizzle the base of the tin with toffee sauce.
- Add all the ingredients for the flan mixture into a blender and blend for 30 seconds until well combined.
- Make the cake mixture by adding the cocoa powder, butter and boiling hot coffee to a mixing bowl. Stir the mixture until the butter has completely melted and the cocoa powder is incorporated. Whisk in the sugar, vanilla and milk until smooth.
- In another bowl, sift together the dry ingredients, then add these to the wet ingredients, then mix until just combined and no lumps remain (do not overmix)
- Pour the cake batter into the prepared tin, then pour over the flan mixture. Cover the middle hole of the Bundt tin with tinfoil, and then wrap the whole bunt tin in another layer of foil.
- Pour 1 cup of water into the inner pot, then add your trivet into the base of the pot with the Bundt tin on top.
- Select Pressure cook and set the time for 14 minutes and press start.
- When the cooking program has finished, let the pressure release naturally for 6 minutes, then quick release the remaining pressure.
- Place the chocoflan in the fridge to chill for at least 4 hours, but preferably overnight.
- Unmould onto a plate, drizzle with more caramel sauce, if you wish, then serve.
Notes
It is important to use a 7inch/18cm tin for this recipe- you are welcome to test it with other tins, but cooking times may vary.
Chocoflan: A Decadent Dessert Made Effortless
Indulge in the ultimate dessert experience with Chocoflan, a luscious combination of rich chocolate cake and creamy flan in one stunning dish. Known as the “Impossible Cake,” this show-stopping dessert magically separates into two distinct layers as it cooks, creating a beautiful presentation and an irresistible flavour profile. With the Instant Pot, making this impressive treat is both simple and foolproof.
The base of Chocoflan is a moist, deeply chocolatey cake, perfectly complemented by the silky, caramel-infused flan layer on top. As it bakes in the Instant Pot, the layers switch places, with the flan rising to the top and the cake settling below, thanks to the unique steaming process. The result is a perfectly cooked dessert with a melt-in-your-mouth texture and a stunning caramel glaze.
Perfect for dinner parties, celebrations, or simply treating yourself, Chocoflan is as delightful to look at as it is to eat. With the Instant Pot’s precise cooking, you can easily create this seemingly complex dessert without the usual hassle, impressing your guests with its flavour and elegance.
