I had wanted to make the Mexican Impossible Chocoflan spoon dessert recipe I saw on Netflix in the NADIYA HUSSEIN series for quite some time, and it intrigued and amazed me!
The pudding and cake layers are baked once, and in the process, they flip, which is a really delightful chemical magic!
In my experience, there is too much caramel, but since I love it… let’s pretend it didn’t happen!
I love baking desserts, and if I find something that could be a challenge for me, I dive in headfirst and try and retry until it works out, like a stubborn person!
P.S. The recipe is long since there are multiple preparations, and at the end, I’ll also share my experience during the cooking, which seemed never-ending, my God!
I leave you with other spoon dessert recipes such as:
- Difficulty: Medium
- Cost: Medium
- Rest time: 8 Hours
- Preparation time: 50 Minutes
- Portions: 8/10
- Cooking methods: Bain-marie
- Cuisine: Italian
Ingredients MEXICAN IMPOSSIBLE CHOCOFLAN Cake spoon dessert
#ADV
- 1 1/2 cups granulated sugar (even 250 for me)
- 2 1/2 cups milk (whole milk high quality for me Granarolo)
- 1 pod vanilla
- 4 eggs
- 1/4 cup granulated sugar
- 7 oz dark chocolate
- 2/3 cup butter (plus a little to butter the mold)
- 2 eggs
- 2 egg yolks
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 1 tbsp baking powder
- 1 pinch salt (I didn't add it)
Tools for MEXICAN IMPOSSIBLE CHOCOFLAN Cake spoon dessert
#ADV
- Flame diffuser
- Food scales
FOR THE PREPARATION OF THE MEXICAN CHOCOFLAN dessert with double layers but a single bake
First, I infuse the vanilla pod in the milk, putting it over low heat until near boiling, then turning off the heat and letting it rest while I continue with the recipe.
For the caramel, I put the sugar directly in the mold, which is very solid and heavy, and using a flame diffuser, I let it melt and form the amber liquid that becomes caramel.
For the chocolate cake, in a small pot, I melt the butter with the dark chocolate over moderately high heat, or using the microwave or bain-marie.
In a bowl, I beat the eggs and the yolks with the sugar and salt, whisking with an electric mixer to obtain a soft and foamy mixture.
Now I add the sifted flour with the instant baking powder and then the melted chocolate-butter mix.
I mix well with a Marisa spatula and pour everything over the caramel in the chosen mold.
For the pudding, in a clean bowl, I beat the eggs with the sugar, then add the milk previously flavored with the vanilla pod.
I pour using the back of a spoon and proceeding close to the edge of the mold.
but first I cover it with a sheet of aluminum foil where I made some holes and let it cook for about 20 minutes in a preheated bain-marie at 392°F with static mode.*
After the time has passed, I remove the aluminum foil and lower the heat to 356°F, finishing the cooking in about 45 minutes or depending on our home oven.
To check the chocoflan’s cooking, we need to insert a knife blade or a toothpick into the dessert, which should come out dry once removed.
I’ll tell you about my experience… Almost at the indicated cooking time, I inserted a knife, but it still came out a bit “dirty” with the chocolate batter. So I continued cooking for another 7/8 minutes, and the darn knife kept coming out moist, so I got tired and turned off the oven anyway… The chocoflan was already well done, but the excess caramel created a softer and moister batter, and so the mystery is revealed!
Once cooked and cold and after adequate resting in the refrigerator, I turn out the Mexican chocoflan spoon dessert with a single bake and double layers onto the serving plate and…
ENJOY YOUR MEAL! Annalisa
Thank you !!!!!!!!!!!!!
To confirm this, I tell you that I soaked the empty mold with 3 pounds of caramel still, and it took two days to gradually dissolve!!! I was tempted to chisel inside with a knife; I’m stubborn, but the mold is so beautiful that, STRANGELY, I patiently waited for everything to melt on its own!
I love you !!!!!!!!!
Recipe taken here
