Impossible Chocolate Flan

1 Apr

Pretty soon, it’s going to be summer and with that comes bathing suit season. I am not one of those girls who freaks out 3 months before and starts starving myself just so I can fit into a tiny yellow dot bikini. I know that my butt is slightly large for my petite frame and that my arms could use some toning up, but I don’t care because I have finally accepted my body for the way it is. I have not always been this self- confident though. It has taken substantial work on my part. From a very young age, I was taught that skinnier is better from friends, the media and boys. I used to throw around my weight like it was a badge of honor because I knew none of my friends could beat 90 pounds.  However, as soon as I discovered baking, I threw all my energy into my passion instead of stepping on the scale every morning. Soon,  my interest in being the perfect size was replaced with baking the perfect pastry. I finally discovered something I was good at. The moral of this story is guys and gals, stop focusing all your energy on your body. Instead, find something you really love to do, whether it is taking a nice long run or making cheese, cheesecake or chocolate cake.  Oh, and while you’re out there discovering what you want to do, you should make this impossible chocolate flan. Its flan on top of chocolate cake, i mean come on. How tempting does that sound?

Adapted from My Sweet Mexico


  • 1 cup caramel


  • 3/4 cup sugar
  • 1/3 cup unsweetened coca powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • pinch of salt
  • 1/2 cup buttermilk
  • 3 tablespoons vegetable oil
  • 1 egg at room temperature
  • 1/2 teaspoon of vanilla extract


  • 1 (12-ounce) can evaporated milk
  • 1 (14-ounce) can condensed milk
  • 4 eggs
  • 1 vanilla bean pod
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of salt

Preheat the oven to 375°F. Lightly grease the bottom and sides of an 9 1/2 -inch diameter (2 inches deep) cake pan. 

Pour the cajeta over the bottom and sides of the cake pan using a brush or the back of a spoon (you can heat the cajeta very slightly in the microwave so that it is easier to spread).

Make the cake:

Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl and whisk until well blended. In a separate bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla. Add to the flour mixture, whisking until thoroughly combined. Pour the cake batter into the pan and set aside.

Make the Flan:

Combine the evaporated milk, condensed milk, eggs, vanilla, cinnamon, the beans of the vanilla pod and salt in a blender and blend until there are no visible lumps. Pour gently over the cake batter.

Cover loosely with foil, place in a large baking dish, and fill the baking dish with hot water so that it comes halfway up the sides. Bake until a toothpick inserted into the center comes out clean, about 50 minutes.

 Remove the cake pan from the baking dish and allow to cool for at least 4 hours or refrigerate overnight. To unmold, lightly pass a warm knife around the edge, place a plate or dish on top, and carefully but rapidly flip over. Garnish with the toasted nuts. Serve cold or at room temperature.


2 Responses to “Impossible Chocolate Flan”

  1. investment advisor April 14, 2011 at 5:55 pm #

    It looks so fluffy. 🙂

  2. Jenn Putnam November 29, 2011 at 10:05 am #

    thank! awesome recipe my spanish class loved it!!

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