November 1, 2012 11:00 AM
Impossible Chocoflan
POSTED IN: TV Show Recipes , Pati's Mexican Table
TAGS: chocolate , dessert , EP210 , flan , mexico , Patricia Jinich
Print This Page | Print Recipe | COMMENTS (18)
Chocoflan imposible
Makes 12 servings

To Prepare the Molds or Ramekins:
Enough butter to coat 12 molds
1 cup cajeta or dulce de leche

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

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.


Pati- How would I make cajeta or dulce de leche (recipes?) ; or where would I find these ingredients for purchase ? This recipe looks awesome and I would like to try it.



Marilyn | November 5, 2012 11:08 AM


gabriela ochoa | November 21, 2012 11:59 PM


gaby ochoa | November 25, 2012 9:12 PM

Muchas gracias, Gabriela!!

Pati Jinich replied to comment from gabriela ochoa | November 26, 2012 5:17 PM

Muchas gracias, Gaby!

Pati Jinich replied to comment from gaby ochoa | November 26, 2012 5:53 PM


GLORIA ZORAIAN | December 15, 2012 10:41 AM

You can buy cajeta at any Hispanic food store or possibly even in the "ethnic" aisle at your local grocery store.

Mandi Sanchez replied to comment from Marilyn | December 17, 2012 1:13 AM

Hola Gloria, Use a 4 ounce ramekin. Good to hear you are trying this recipe!!

Pati Jinich replied to comment from GLORIA ZORAIAN | December 19, 2012 5:54 PM

Thanks for the info, Mandi!!

Pati Jinich replied to comment from Mandi Sanchez | December 20, 2012 4:44 PM

Hi Pati, can make half the recipe? thanks

Emily Khine | December 22, 2012 9:28 AM

Made yesterday to take for a Mexican food dinner party. The "flan" custard part seemed too thick and had a coarse texture, not creamy. Guests thought it was good, but flan had no flavor. What did I wrong. A lot of work, time, ingredients for a bland taste.

Nancy Wood | December 23, 2012 12:34 PM

I just like to say love your program an I am going to try to make the chocoflan look so delicious,

Lucio Boliver | December 24, 2012 7:02 PM

Ms Jinich, I LOVE LOVE LOVE your show and can't wait until the next season. Honestly, your show is one of the best cooking shows out there right now, and I learn something new every time I watch. Thank you!

I'm thinking about making chocoflan for my son's birthday party but would like to make a single cake rather than individual ramekins. I can certainly experiment, but thought I'd see if anyone has thoughts about what pan might work (I was thinking about a bundt pan?) or how long I might cook it?

Jen | December 27, 2012 10:46 PM

Hi Emily, Of course, you can make half the recipe! Just halve the amounts of all the ingredients. And for the 1 egg, you can beat it in a separate bowl (to combine the yolk and the white) and only add half of the beaten egg to the mixer.

Pati Jinich replied to comment from Emily Khine | December 28, 2012 5:46 PM

Hi Nancy, Thank you so much for trying the recipe for your dinner party!! I'm so sorry to hear the flan did not turn out to your liking. It's possible for the flan to turn out coarse if it cooks a little too long.

Pati Jinich replied to comment from Nancy Wood | December 28, 2012 6:13 PM

Jen, You are so nice...thank you for watching the show!! You can make the chocoflan as a single cake for your son's birthday party. A bundt pan will work perfectly and is exactly what I would have suggested! Cook for the same amount of time the recipe calls for, 50 or 55 min., and test with a wooden toothpick. Take out when the toothpick comes out moist, but not wet.

Pati Jinich replied to comment from Jen | January 2, 2013 6:05 PM

Es la primera vez que la veo y la verdad me encanto sus recetas son faciles de seguir y muy ricas!!!!


Adriana | January 5, 2013 12:51 PM

Me gustan sus recetas, pude copiar la de chocoflan.Gracias!!!

Soledad Castro | January 5, 2013 4:06 PM