Did you know chocoflan is also known as “impossible flan.” It’s such an interesting dessert because it is baked in layers, at the same time. Chocolate batter is poured over the dulce de leche layer, then the flan mixture is poured on top. Somewhere in the middle of baking, sorcery happens and the layer of batter switches places with the layer of flan. Then, this magical dessert is created….
What I find most interesting about this “impossible flan” is that it is one of the easiest desserts to prepare. It looks impossible, but it’s not. Flan making takes skills and lots of practice, 2nd degree burns and ruined pans (in my case), when it comes to getting the caramel to the perfect consistency and beautiful amber color. All chocoflan needs is a layer of dulce de leche instead of the amber caramel that takes so much care to get it just right. If you don’t have dulce de leche or cannot find it at your local supermarket, use ice cream caramel topping. Easy as that!
Let me simplify this just a little bit more… When it comes to the chocolate batter, use cake mix batter instead. Shhh!… I won’t tell. You’ll save time and money if you’re not one to have baking cocoa and all-purpose flour in your pantry.