Strawberry chocoflan, also known as “pastel imposible,” is a delightful dessert that combines two layers of contrasting flavors. The top layer features a creamy chocolate cake, while the bottom layer is a smooth, custard-like flan infused with the sweetness of strawberries.


For the cake:

1 box strawberry flavored cake mix
2 cups of milk
1 tablespoon of baking powder
1 tablespoon vanilla extract
For the flan:
1 can of condensed milk.
1 can of evaporated milk.
190 grams of cream cheese.
5 eggs.
¼ cup of cajeta or dulce de leche goat.
1 spoon of vanilla.
One lemon’s juice.


1. Preparing the strawberry cake is the first step, for this the egg whites are beaten until stiff, then add the baking powder, and the egg yolks without stopping beating, also add the cake flour and the milk little by little alternating them, finally the vanilla.

2. Grease a mold with butter and add the caramel, then pour the cake mixture there, taking care that it is uniform and reserve.

3. Next the flan is prepared, for this the cream cheese is blended with the evaporated milk, the condensed milk, the eggs, the lemon juice and the vanilla.

4. Pour the flan mixture little by little over the cake, also carefully so that it is uniform.

5. Cover the mold very well with aluminum foil and cook in a bain-marie for approximately 2 hours.

6. Once ready, remove it and let it cool, finally unmold it and the cake is ready.  It can also be decorated with pieces of strawberries, chocolate and chopped almonds.


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