![choco flan choco flan](https://i.pinimg.com/originals/2d/f1/5a/2df15ab92a30af86dc43d373d882d04a.jpg)
½ cup or 125 ml Plain Whole Milk Yogurt (I used fat free yogurt).1 Egg at room temperature (I left the egg on countertop for 2 ½ hours).1 cup Sweetened Condensed Milk (I used fat free sweet condensed milk).1 cup Whole Milk (I used fat free milk).Preparation: 20 – 30 minutes (includes preparation of caramel) Total Time: 50 – 60 minutes (excludes at least 1 hour of cooling time)
![choco flan choco flan](https://hanadykitchen.files.wordpress.com/2020/11/best-chocoflan-recipe-3.jpg)
I followed the recipe as given, except for substituting condensed milk, whole milk yogurt and whole milk with fat free condensed milk, fat free yogurt and fat free milk respectively. I refrigerated it after removing it from the steel box. I made it again today and steamed the flan for 30 minutes, completely cooled the flan and then flipped it over to a plate. But still, I felt I should have cooked it a little longer. However, when I refrigerated the Choco flan, the flan layer did set. The recipe did call for refrigerating before unmolding, which I did not do. I cooked for 18 minutes as mentioned (15-20 minutes) and when I flipped the Choco flan, my flan layer fell apart. During the steaming process, the cup turned over and I had a cup cake and a Choco flan when the dessert was done ? ? ! The recipe I followed used an American cooker and I was a bit confused about the cooking time. I made this flan yesterday and I placed an inverted cup (one of the spice cups or the containers that comes with the spice box) in the middle of the steel box to make it a tube pan. I caught that point when I went back and read the recipe again. I missed the part of the recipe where it mentioned these two layers swap places when cooking. Don’t ask me about the physics and chemistry that goes on when the cake batter and custard swap places! In fact it took me a while to figure out how the cake ended up as the bottom layer after unmolding the flan from the pan. This would be an interesting dessert to bake or cook with children, as it would be a good physics and chemistry lesson. When assembling, chocolate batter is the second layer but during the bake or steaming, flan custard and the cake batter swap places and cake comes on the top and the custard sinks into the middle layer. Here is the interesting part of this flan.
![choco flan choco flan](https://1.bp.blogspot.com/-iWKaq8TmQpU/XbMr20VC3II/AAAAAAAAPZQ/IoD7_PS6w1wlYnDvTlBHF3LWXyphaXSEgCLcBGAsYHQ/s1600/Snapshot_287.png)
![choco flan choco flan](https://images-gmi-pmc.edge-generalmills.com/59e1d9ca-7e58-4b2a-ad41-a4eec949283a.jpg)
When the flan is assembled the bottom layer is caramel or dulce de luche, followed by chocolate cake batter topped with flan custard on the top. This cake or flan has three layers caramel, flan and a spongy chocolate cake. I do not know why this cake is called Impossible Cake, as the preparation is very easy. The round steel box fits perfectly in my pressure pan and removing it from pressure pan would not be a problem at all. I don’t have the Indian pot holder, the chimta or patkaar to remove the pan from a deep cooker. I considered buying a tube pan but then, inserting and removing the pan from the pressure cooker would have been a problem. I have neither of those pans and used a round steel spice box. I saw some images where the cake is made in a blunt pan too. The cake is usually prepared in a tube pan or an angel food cake pan. I found a pressure cooker recipe and the pictures were very tempting to ignore. It is usually baked in an oven in a water bath for about an hour. Choco flan, also known as the impossible cake is a Mexican flan cake.