The transformation happens when the baking powder in the chocolate cake batter is heated, creating thousands of little air bubbles. Like a balloon, the now-airy cake layer rises while the thickening flan layer sinks.
To make our chocoflan recipe even more magical, we added cream cheese and condensed milk to the velvety-rich custard and used oil in the cake, not butter, to keep its texture soft even when fridge-cold.
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