The best way to make chocolate cake without an oven

Stephany SánchezFollow

Nov 12, 20216 min de lectura

Chocoflan cake is a type of dessert that is also known as the impossible cake because of its difficulty when making it. However, it is delicious on the palate and is especially loved by children and fans of sweets.

That is why below we will explain in detail how to make it without using an oven. We also offer some additional recommendations to make this recipe perfect for you.

Chocoflan cake ingredients

For the caramel

• 160 grams of sugar.

• A 20 cm diameter mold.

For the pudding

• 4 eggs

• 390 grams of condensed milk.

• 390 ml of whole liquid milk.

• A spoonful of vanilla essence.

For the cake

• 165 grams of sugar.

• 3 eggs.

• 200 grams of wheat flour.

• 125 ml of milk.

• 50 grams of butter.

• 60 grams of powdered chocolate.

• 2 tablespoons of baking powder.

• A pot large enough to fit the mold to cook the chocoflan cake.

Steps for making the chocoflan cake

Note: We will divide the process into several phases to make it easier to understand.

Making the caramel

1. We will make the caramel in the same mold, and for this we will incorporate the sugar and spread it well on the surface.

2. Place the mold on the stove over medium heat and let the sugar begin to melt.

3. Once the sugar has completely melted, that is, while it is still liquid, we move the mold to spread it on the walls.

4. Remove the caramel from the heat and continue turning the mold so that the caramel spreads well and adheres to the walls of the mold and cools down.

5. Let the caramel solidify by reserving the mold at room temperature or in the refrigerator.

Making the pudding

1. To make the pudding, pour the eggs into the blender, followed by the vanilla and condensed milk.

2. Pour the milk into the condensed milk can and wash it by dropping the contents into the blender. In this way we will take advantage of all the content of this.

3. Cover the blender and turn on medium speed. Let it mix until you get a homogeneous mixture. This usually only takes two minutes.

4. Reserve the pudding in the refrigerator while you make the cake batter.

Preparation of the cake dough

1. In a bowl we add the eggs and begin to beat them with a steel whisk.

2. Add the sugar to the eggs and continue beating vigorously until everything is integrated. Next, add the butter and continue beating so that everything comes together.

3. Add the milk and continue beating very well.

4. Begin to integrate the flour little by little while you continue beating so that it mixes well.

5. Place a pot on the stove over medium heat with a little water so that it begins to heat up while we continue to prepare our mixture.

6. Pour in the powdered chocolate little by little while we continue beating.

7. Finally, add the baking powder or yeast and continue beating.

8. You will know that the mixture is ready when you notice that it has a creamy texture and a uniform color.

Chocoflan cake cooking

1. When you notice that the caramel in the mold is completely solidified, it will be time to pour the chocolate cake mixture.

2. Move the mold from one side to the other and tapping against the surface to allow the mixture to settle.

3. Take the pudding mixture out of the refrigerator and with the help of a spatula or ladle, incorporate the pudding by spreading it on the surface of the cake batter, being careful not to mix them.

4. Place the mold inside the pot with the water that we had left heating while we made the cake dough.

5. Let it cook covered for about an hour and twenty minutes. Also cover the pot where we have the mold.

6. Remember to constantly check if the pot needs water or if the mixture is already cooked.

Unmold and serve

1. After the time indicated above, turn off the stove, remove the pot from it and remove the lids.

2. Wait for the pot and pan to cool down.

3. Make sure the cake has been detached from the pan by running a knife between the walls of the pan and the cake. Then, give the mold a little shake.

4. Unmold by placing a plate that covers the entire mold as a lid on it and turn it over. Later, remove the mold.

5. Serve the chocoflan portions and enjoy cold.

Recommendations and tips for a perfect chocolate cake

• It is very important that when integrating the butter, it is at room temperature so that it gives the mixture a creamy consistency.

• If you like, and you have a mixer, you can make the dough for the cake in it.

• Keep in mind that to integrate the mass of the cake, it is necessary that the caramel is solidified.

• You must be very careful when placing the pudding mixture, as it should not mix with the batter of the chocolate cake. The ideal is to pour little by little and with a spatula or ladle to avoid that the liquid falls with weight.

• The water in the pot should be until the middle of the mold and if you notice that it begins to decrease, you should add more.

• You can cover with a steel lid or aluminum foil.

• The best thing is that the plate you used to serve the cake is larger than the mold, so that the caramel that overflows when unmolding stays inside the plate.

• Keep in mind that this is a cold dessert, so it must be kept refrigerated constantly.

Chocoflan cake is a delicious dessert that is served and consumed cold, apart from the fact that it is perfect for a birthday surprise or for a sweet mid-afternoon snack. Therefore, we urge you to try to make it at home and surprise everyone with your culinary skills.