The chocoflan is one of the typical desserts of Mexican cuisine. He is very very rich. What this cake does is reverse the preparations while baking, supposedly physics brings the heavy down and the light up, i.e. the flan on the bottom and the sponge cake on the top.
That’s why it’s called “impossible cake”.
Ingredients
Candy:
160 g of sugar (180g) = 8 tablespoons,
1 form 20 cm in diameter.
Pudding:
390 g of condensed milk (1 can),
The same ordinary milk can,
4 eggs,
1 teaspoon of vanilla extract.
Cake:
165 gr of sugar = (3/4 cup),
3 eggs,
200 gr of wheat flour = (1 cup and 4 tablespoons),
125 ml of milk = (1/2 cup),
50g of butter at room temperature = (2 tablespoons),
60gr of chocolate powder = (5 tablespoons),
2 teaspoons of baking powder.
preparation
In the mold, place the sugar and bring it to the fire to heat it, let it melt to the point of caramel.
Make circular movements so that the caramel settles throughout the mold so that it cools and stays firm.
In a bowl put the eggs, sugar and butter and mix well.
Add milk, flour, chocolate and stir a little more
Finally add the baking powder.
Place in the mold.
In the blender, place the condensed milk, the milk and the eggs, beat for 1 or 2 minutes and carefully pour this mixture over the cake.
Cook in a saucepan in a bain-marie for about 1 hour 20 minutes.
Remove from pan, let cool to room temperature and unmold, it’s ready.
