This cake seemingly impossibly transforms while baking! The chocolate layer rises to the top, while the creme caramel layer sinks to the bottom. The result is as gorgeous to eat as it is to look at!
There are two options for covering the base of your cake tin: dulce de leche caramel sauce or caramelised sugar. If you wish to opt for the caramelised sugar, use a metal cake tin and melt 100g caster sugar in the bottom of the tin gently over the hob, or alternatively melt in a saucepan and then pour into your greased and floured tin.
Impossible *almost*, but 100% worth it! - 16 Nov 2016
This is a Mexican ChocoFlan . I make it all the time...so very delicious. The chocolate cake soaks up the milky creaminess and makes it heavenly. - 14 Jan 2017 (Review from Allrecipes USA and Canada)
- Rated on - 29 Jun 2016 (Review from Allrecipes USA and Canada)