This traditional Mexican cake earned its infamous name from the magic trick that happens in the oven while it’s baking, but it is far from impossible. When you layer the flan and cake batters into the molds, you pour the cake batter first then the flan on top. It looks like a total mess, but in the oven they switch places and the chocolaty cake batter ends up on top. Impossible? No, magic! It tastes magical too. Rich chocolate cake layered with creamy flan and liquid cajeta creates a confectionary masterpiece. Though it can also be made in a large round or bundt pan, I find it much more festive and easy, to make personal sized Chocoflans. They are perfect for an elegant dinner party or for an afternoon snack and are small enough you couldn’ t possibly be expected to share.

Share: