How to Make a Chocoflan. Como hacer un pastel imposible.
Total Time
2hr
5.0
2 Ratings
Author: In the Kitchen with Jonny
Servings:
12
Ingredients
•
2
cups
All-Purpose Flour
•
1
cup
Granulated Sugar
•
1/2
cup
Butter
•
8
Eggland's Best Classic Eggs
•
1
Tbsp
Vanilla Extract
•
1
cup
Buttermilk
•
1/2
cup
Unsweetened Cocoa Powder
•
1
tsp
Salt
•
2
tsp
Baking Powder
•
1
tsp
Baking Soda
•
12
fl oz
Evaporated Milk
•
1 1/3
cups
Sweetened Condensed Milk
•
1/2
cup
Caramel Sauce
Cooking Instructions
1.
Grease a 13 by 9 pan and and pour Caramel Sauce (1/2 cup) on the pan and distribute the sauce evenly on the pan. Set aside. Take a large mixing bowl and add Butter (1/2 cup), Granulated Sugar (1 cup) and mix it together. Then, add Eggland's Best Classic Eggs (3), Vanilla Extract (2 tsp) and whisk it together.
2.
Mix All-Purpose Flour (2 cups) and Salt (1 tsp), Unsweetened Cocoa Powder (1/2 cup), Baking Powder (2 tsp), Baking Soda (1 tsp) together. Sift the dry ingredient into the butter mixture half at a time. Incorporate with Buttermilk (1 cup). Pour the batter into the pan. Smooth out and set aside
3.
Pour Eggland's Best Classic Eggs (5), Evaporated Milk (12 fl oz), Sweetened Condensed Milk (1 1/3 cups) and Vanilla Extract (1 tsp) into a blender and blend it together. Pour this mixture on top of the batter in the pan. Cover with foil.
4.
Take a bigger pan, put the cake pan into it and fill with hot water until it reaches half of the pan. Preheat the oven to 350 degrees F (180 degrees C) and bake for 1 to 1.5 hours. Let it cool completely. Once cool, place a large plate over top and flip it over to release the chocoflan.
Nutrition Per Serving
CALORIES
469
FAT
18.9 g
PROTEIN
12.3 g
CARBS
63.3 g
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