Call it chocoflan, impossible cake, or magic tart, but get ready for a flavor explosion in every bite. This irresistible combination of fluffy chocolate cake and smooth caramel flan will win you over.

This pear and almond tart with swirls of melted chocolate marbled ... You will need a 26cm/10½in loose-based fluted flan tin, roughly 3.5cm/1¼in deep. Preheat the oven to 200C/180C (fan)/Gas ...

Also, be sure the caramel doesn't crystallize and that the flan releases from the dish when it's flipped over. Making custard can be tricky, but Food & Wine's guide has all the tips you need to ...