impossible chocoflan

pecanscajetadulce de leche

Impossible Chocoflan

Impossible Chocoflan

Chocoflan Imposible

Recipe Yield

12 servings

Cooking time

1 hour 10 minutes

Rate this recipe

4.34 from 6 votes


For the Molds or Ramekins:

For the cake:

  • 4 oz or 1 stick of unsalted butter
  • 3/4 cup granulated sugar
  • 1 egg
  • 3/4 cup all-purpose flour
  • 1/3 cup cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 3/4 cup buttermilk

For the Flan:

  • 1 12- oz can evaporated milk
  • 1 14- oz can sweetened condensed milk
  • 4 eggs
  • 1 teaspoon vanilla

For the Garnish:

  • 1/3 cup toasted pecans chopped

To Prepare

  • Set the oven to 350 degrees. Butter the bottom and sides of each ramekin or mold until evenly spread. Pour the cajeta into the buttered molds, distributing evenly between all 12.

To Make the Cake Base:

  • In a mixing bowl, beat the butter and sugar with an electric mixer at medium-high speed until fluffy. Then, beat in the egg. In a separate bowl, mix the flour, cocoa, baking powder, baking soda and salt.
  • At medium-low speed, beat in half of the flour mixture and half of the buttermilk into the butter/sugar mixture. Then, beat in the remaining halves. Make sure you scrape the side of the bowl so all of the ingredients mix evenly. Put the mixer on medium-high speed and beat for an additional minute.

To Make the Flan:

  • Place the eggs, vanilla, evaporated milk and sweetened condensed milk in a blender and puree until smooth.

To Prepare the Entire Dish:

  • Pour the cake batter into each ramekin or mold. Then, pour the flan mixture on top, it will look messy, but don’t worry, that’s how it’s supposed to be! Place the ramekins in a large pan or baking dish. Pour hot water into the dish up to halfway the height of the molds. Cover the dish with aluminum foil and seal.
  • Place the in the oven and bake for about 50 to 55 minutes, or until the surface of each cake feels solid, looks baked and a wooden toothpick comes out moist but not wet.
  • Remove from the oven. Be careful when you open the aluminum foil as the steam will be very hot. Once cool enough to handle, remove the ramekins out of the water bath. Once cool, cover with plastic and refrigerate at least 2 hours before eating.
  • When ready to serve, run the tip of a knife around the ramekin and place it cake-side down onto a plate. Lift the mold up. Drizzle with any cajeta from the mold and decorate with chopped pecans.


41comments inImpossible Chocoflan

  1. David Perez

    Apr 02

    Made the chocoflan last night came out amazing.

    1. Pati Jinich

      Apr 10

      Happy to hear!

  2. Toni McCormick

    Apr 02

    Hi Pati! ALWAYS love your recipes!
    How are recipes being affected by the “downsizing” of product volumes? I noticed some evaporated & condensed milks (to name a few) are now 11 oz or smaller. I hate to buy an additional can for 1 or 2 ounces.

    1. Pati Jinich

      Apr 10

      You know how baking is precise down to science Toni, I guess you can “skip” I couple of oz and it will be OK, but the recipe is tried and true with these quantities 😉

  3. Natasha

    Apr 02

    I always make it in a bundt cake pan just make sure to grease the pan and let it cool before turning it over.

    1. Pati Jinich

      Apr 10

      Awesome, thanks so much for the tip Natasha 🙂

  4. Cynthia Glorioso

    Jun 29

    What size ramekins?

    1. Pati Jinich

      Jul 03

      6 oz Cynthia 😉

  5. Marisela

    Jun 28

    What ounce ramekins?

    1. Pati Jinich

      Jul 03

      Go for 6 oz Marisela 🙂

  6. Lety

    Jun 27

    Saludos de Tucson❤️Mil felicidades por todo tu éxito! I am huge fan! I love the recipe, today I make all my chocoflan in my instant pot. I will try it it and let you know how it works

    1. Pati Jinich

      Jul 03

      Thanks so much Lety, let me know how they came out!

  7. Andrea

    Jun 27

    Hi Pati—what size ramekins do you use?

    1. Pati Jinich

      Jul 03

      I use 6 oz ramekins Andrea 🙂

  8. Diane Bonilla

    Jun 23

    Hola Pati,

    I want to make this chocoflan recipe but want to make sure I’m reading your directions correctly. You indicated “Pour the cake batter into each ramekin or mold. Then, pour the flan mixture on top”, but the picture on your recipe shows the flan an the bottom of the ramekin and the cake in top. Is this correct?

    1. Pati Jinich

      Jun 30

      It is actually correct Diane and that is the magic of this “impossible” chocoflan, the flan and the cake will switch places through baking, yay!

  9. Isabel

    Jan 24

    Hi Pati,
    Can I double the chocolate cake batter if I bake the chocoflan in a bundt pan?
    I tried your portions, but the whole cake is not as tall as those from the bakeries.

    1. Pati Jinich

      Jan 30

      Never done it but I do not see why not Isabel, let me know how it works!

  10. Pati Jinich

    Nov 09

    Thanks to you for following Isabel, gracias! Nunca habia oido que se llamaran flaneritas, pero que buen nombre, jajaja! Yo les digo moldes individuales, abrazos!

  11. Brian M.

    Nov 07

    I am looking forward to trying this over the weekend. I am not a “baker” but this looks like it might be something that I am capable of preparing. I will keep you posted.

    1. Pati Jinich

      Nov 09

      Awesome Brian, let me know how it comes out!

  12. Jocelyn Cunningham

    Jun 09

    A friend was hosting a taco night and I was looking for a dessert to bring. It dawned on me that I should check out your website since I watch you on PBS. (BTW I love your show.) I was thinking flan but then I saw this. It was a big hit. I will admit getting my bundt pan to release all the dulce de leche was a bit of a struggle but no one seemed to notice my patch work on the top. I will definitely make this again. Thank you!

    1. Pati Jinich

      Jun 12

      So glad it was a hit Jocelyn, yay!

  13. Marcy

    May 16

    Wow! Looks so good gonna make it for my daughter. You always make every recipe so delicious. Thank you for sharing.

    1. Pati Jinich

      May 23

      I hope she likes it Marcy, thanks so much for your kind words 😉

  14. Claudia

    Jul 27

    Gracias por compartir esta receta Pati!! I made it in one large Bundt cake mold for my sister’s quarantine birthday, it was a hit❤️👍🏼🎉

    1. Pati Jinich

      Jul 28

      Yay que emocion! Gracias Claudia y feliz cumple a tu hermana 😉

  15. Victoria

    Apr 24

    I love 💕 chocoflan! 😋

    1. Pati Jinich

      Apr 27

      I do too 😉

  16. Certainly is tasty!

    Apr 06

    Patty I made this cake tonight and it’s phenomenal. I tried to squeeze the 12 ramekin she welcome and recommended into eight little cakes. I needed 12. Next time I’ll make it in one large Bundt pan. Certainly is tasty!

    1. Pati Jinich

      Apr 06

      Great job, I am glad to read you liked it 😉

  17. Denisemartin04

    Feb 12

    Pati, A friend of mine got a chocolate cake for her birthday and she gave me a big piece of it and I realized once looking on your website that it was a Choco flan and man was it good!
    Going to give this a try.

    1. Pati Jinich

      Feb 15

      Go for it Denise!

  18. Pamela

    Dec 19

    Do you seal the cake or ramekin pans or the whole pan with the water. And how to you seal it? I really want to make the recipe but when I tried a flan recipe from a friend she said to seal it and I thought I did but the flan got bubbles. Thanks so much!! I love your show!!

    1. Pati

      Dec 27

      You can do it Pamela! You cover the entire pan with foil…not the individual molds…and seal it as tightly as you can by pressing the foil to the sides.

  19. Yeco

    Dec 13

    My brother-in-law loves the chocoflan, and ever since I saw your program I’ve done it for his birthday. Thank you so much for sharing it with everyone.☺

    1. Pati

      Dec 14


  20. Jane Doee

    Dec 26

    Can you make this in one big cake pan? And if so what size tin and how long would it need to cook for?

    1. Pati

      Dec 29

      Absolutely! Just add a little more time, 5 min or so, to baking it until the surface of the cake feels solid, looks baked, and a wooden toothpick comes out moist but not wet. Good luck!

  21. Sara

    Mar 15

    I’m planning on making this as a birthday cake and would like to make it in a bundt pan. Does the current recipe work well in a 12 cup capacity bundt pan or do I have to make any adjustments? Has anyone tried this?

    1. Pati

      Mar 21

      Yes! Absolutely! You may only need to bake for 5 more minutes.

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