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Impossible cake, chocoflan or impossible cake. Recipe in 3 steps



Impossible cake, chocoflan or impossible cake. Recipe in 3 steps

Ingredients for chocoflan or impossible cake:
There are three steps that we will do by parts, first the caramel that goes in the bottom that when turning will be the top of the cake, then the quesillo or flan in the middle and finally the chocolate cake.

For the caramel we will need:
  • 1/2 cup of white sugar
  • 1/4 cup of water

Ingredients for the cheese or flan
  • 5 eggs
  • 1 can of condensed milk of 395 gr
  • 395 gr of milk (we will use the measure of the can of condensed milk)
  • 1 spoon of vanilla

Ingredients for wet chocolate cake
  • 4 eggs
  • 1 and 1/2 cup of wheat flour
  • 1 cup cocoa or chocolate powder (not instant)
  • 1 and 1/2 cup of sugar
  • 1/2 cup milk
  • 1/2 cup of oil
  • 1 tablespoon of baking powder (10 gr)
  • Crown mold 24 cm in diameter or a round one of 20 cm

Preparation of Chocoflan
Step 1 - The Caramel
The first thing we must do first of all is to have the mold buttered to have it ready for when the caramel is ready. We will start with the caramel and put a small pot over medium heat, add the half cup of sugar and a 1/4 cup of water. We will leave it to caramelize by itself for this we must not remove it or touch it because doing so will crystallize the sugar will leave lumps is not what we want. The heat will do its job by itself.

We have to be very careful, since when it begins to take color we must lower the flame and move the pot in circular movements so that it caramelises evenly and when the color is light caramel we must immediately empty it into the mold that we have previously buttered. And I say quickly because even if we turn off the fire it burns the same thing happened to me, it turned black in 2 seconds and I had to do it again: / It is more beautiful if we make it in those molds that have a hole in the middle or crown molds in English is called bundt bread.

Step 2 - Preparation of the Quesillo or flan
We will beat by hand in a large bowl or in the blender as preferred by the 5 eggs, the condensed milk, the same measure of the can of the condensed one in whole milk and the tablespoon of vanilla. We will add this mixture to the mold where we have emptied the caramel that by this time is already cold and hard.

We will bake this cheese in a Bain Marie for 220 minutes for 20 minutes, this is important so that it does not burn in the bottom or on the sides and it looks very nice, while it is baking we are going to prepare the mixture of the chocolate cake.

Step 3 - Preparation of the wet chocolate cake
Easier impossible, all we have to do is mix all the ingredients by hand in a bowl and that's it. Isn't it a wonder? It seems incredible that the simplest is the richest. Well this is the case of this cake .. that when I make it alone I cover it with nutella and I give myself life!

After 20 minutes of the cheese (custard) in the oven, we take it out and add the mixture of the chocolate cake with care so that it does not fall too suddenly and with a spatula we will spread it well throughout the mold so that it is uniform.

We return to the oven equal to 220ºC bain-marie. If the water is consumed, heat a little more and add it. We will bake between 40 and 45 minutes maybe a little more or a little less depending on your oven I repeat always not all are the same. It will be ready when a toothpick comes out dry.

Take the cake out of the oven and let it cool for an hour on a rack. Then with a knife very carefully we introduce it through the sides of the mold to detach it a little if it is necessary. Now place a large plate on it and turn quickly. We arrange it a little so that it is in the center of the plate and we will give a few taps to the mold just in case for it to come loose, we take out the mold and voilà! We already have this beauty that will leave everyone delighted.

Don't forget to share it!
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