Traditional recipes

Chocoflan cake dessert

Chocoflan cake dessert

As my husband really likes burnt sugar cream, I decided to search the net for a cake adapted to it. I found it on and one, I am satisfied with what I achieved. I hope you like it too.

  • caramel:
  • 100 ml of water
  • 200 g sugar
  • cream:
  • 8 eggs
  • 100g old
  • 750 ml milk
  • vanilla essence
  • wheat:
  • 2 eggs
  • 125g old
  • 100 ml oil
  • 100 ml of milk
  • 160g flour
  • a sachet of baking powder
  • 2 tablespoons cocoa

Servings: 10

Preparation time: less than 60 minutes

RECIPE PREPARATION Chocoflan cake dessert:

To start, put the water with the sugar in a saucepan and then put it on a moderate heat, stirring from time to time and leave until you get a caramel that will be poured into a 20/30 cm tray and will spreads quickly because the caramel hardens quickly.

Cream: in a bowl add the eggs, sugar, milk, essence and mix for a few minutes until the sugar melts.

This composition will be added to the tray over the hardened caramel.

Top: in another bowl, add the remaining 2 eggs, sugar, milk, oil, flour, baking powder and finally, cocoa, then mix here a few minds until smooth and then add over the composition in the tray without mixing with anything.

This tray will be placed in another larger tray in which I added water and then put in the oven for 45 minutes.

After it cools, pass it with the knife on the edge of the tray and then turn it upside down.

Enjoy it with pleasure!

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It only takes a few steps of preparation and a little love, so you will have a delicious dessert to be proud of.

If you love and are a fan of burnt sugar cream, you will surely fall in love with this cake. Guaranteed!


  • 2 eggs
  • 40g sugar
  • 25g melted and cooled butter
  • 50ml milk
  • 30g flour + 1 tablespoon cocoa

Method of preparation:

  1. In a saucepan, put the sugar on low heat and let it caramelize until it turns a light copper color. Take the caramelized sugar off the heat and immediately pour it into a tray of approx. 30 cm (or less) with high walls. Spread the caramel over the entire surface of the bottom of the tray.
  2. For the cream, beat the eggs with the sugar and salt until they become foam. Add the vanilla and milk essence, mix. We put the composition obtained in the tray in which we put the caramel.
  3. For the top, beat the eggs with the powdered sugar, add the melted butter, incorporate the flour and cocoa, then the milk. The composition must be homogeneous and without lumps. Put the composition over the cream in the pan.
  4. Put the tray in the oven for approx. 40 minutes at 180 degrees C. When baking, the top and cream will separate, so you should not be scared when you see that you put two superimposed liquids.
  5. Remove from the oven, allow to cool, place a plate over the pan and turn the dessert upside down. The cake should be well textured and the boundary between the countertop and the cream should be visible.

Sincerely, The Teenager Cook!

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Chocoflan / impossible cake

I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you can always find inspiration for the moments when you call in search of authentic joys.

Momentary inspiration

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I wrote the most about & # 8230



I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you can always find inspiration for the moments when you call in search of authentic joys.

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Dessert Chocoflan Cake - Recipes

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