CHOCOFLAN OR IMPOSSIBLE CAKE

1. Prepare the caramel:
   • In a saucepan over medium heat, melt the sugar until it turns into golden caramel (about 10 minutes). Be careful not to burn it!
   • Once the caramel is ready, carefully pour it into a bundt pan, swirling to coat the bottom. Let it cool for a few minutes while you prepare the rest.
2. Prepare the flan:
   • In a blender or large bowl, blend the evaporated milk, sweetened condensed milk, eggs, vanilla, and salt until smooth.
   • Set aside.
3. Prepare the chocolate cake:
   • Preheat your oven to 350°F (175°C).
   • In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
   • Add the milk, vegetable oil, eggs, and vanilla extract. Mix until smooth.
   • Stir in the boiling water (this makes the batter thinner).
4. Assemble the cake:
   • Pour the flan mixture carefully into the prepared bundt pan over the caramel.
   • Then, gently pour the chocolate cake batter on top of the flan layer. You can pour slowly or even use a spoon to gently layer the cake batter.
5. Bake:
   • Place the bundt pan into a larger baking dish and add water to the outer dish (about halfway up the side of the bundt pan) to create a water bath.
   • Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted comes out clean.
   • Allow the cake to cool completely before flipping it over onto a plate.
6. Serve:
   • Once cooled, carefully invert the cake onto a platter. You should see the caramel sauce dripping down over the flan layer, with the chocolate cake layer underneath.

This cake is a true showstopper with that combo of creamy flan and decadent chocolate cake!

Would you go for something like this, or maybe some variation to your own style?