This month, Na’atik student, Lluvia del Mar, and her Tía, Yely Yadira share their pastel imposible recipe with you!Sometimes known as chocoflan it is a mix of delicious chocolate sponge cake and creamy flan. But it gets better...this dessert will make you believe anything is possible! During the cooking process the flan and chocolate cake miraculously change places!Try the recipe and see why it's such a popular dessert here in Mexico.Ingredients are for a 12 serving cake but adjust to fit your mold.

Ingredients: 

• 200g sugar

• 1 box of your favorite box chocolate cake mix - plus required eggs, oil and water as directed on the packet

• 6 eggs

• 190g Philadelphia cream cheese

• 387g can evaporated milk

• 360g can of condensed milk

• 2 tablespoons vanilla extract

Important Equipment:

• Mold for the cake - suitable for also using on the stove

• A large pan to use as a double-boiler or water bath which can fit the mold inside with room for water

• Aluminum foil

Method:

• Place the mold on the stove, add the sugar and caramelize over a low-medium heat, stir it to make sure it doesn't burn.

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• Once caramelized set aside.

• Make your chocolate cake mix as directed. Lluvia and her Tía added one egg, 350ml of water and 150ml of oil to 216g of their dry box mix and used an electric whisk to blend together until thick.

• Pour the cake mixture into the mold on top of the slightly cooled melted sugar and set aside.

• For the flan mix the 6 eggs, the evaporated milk, the condensed milk, Philadelphia cream cheese and vanilla in a blender until smooth.

• Pour the flan mixture into the mold on top of the chocolate cake.

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• Cover the mold in aluminum foil and ensure it has a snug fit.

• Put the large pot on the stove and place the covered mold inside.

• Carefully pour water into the pot around your mold until it is about halfway up the side of your mold.

• Put the lid on your pan and cook on medium heat for about an hour and a half.

  • When it's ready, the cake should be springy but firm and the edges should be coming slightly away from the sides of the mold - be careful of steam!

• Turn off the heat and remove the mold from the pan and let cool in the mold.

• Take a large plate and place over the mold and turn the cake upside down.

• Serve chilled and enjoy! It will keep in the fridge for a few days but we guarantee that it won't last that long!

If you would like to read more about Mexican culture, history, cuisine and language, check out our blog page for our latest monthly articles. You can also sign up to our newsletter to receive these straight to your inbox along with the latest news about our non-profit school for local and Indigenous students in Felipe Carrillo Puerto. 

The best way to experience the Mexican lifestyle is in person, with a Na’atik Immersion experience. Not only do you live with a local Mexican-Maya family, sharing home-cooked meals and free time, but also receive expert instruction in your chosen language at our school. Best of all, every immersion experience helps fund our subsidized and free local education program, helping local students to access opportunities and make their own futures.