I had this cake for the first time when I was a teenager and it impressed me quite a bit when I hear how it was prepared, since it had to do with density changes at the moment of baking it. Now I understand why the Gastronomy program I saw back then for college had Chemistry. Boy was I ignorant! Anyhow, fortunately, I now understand a little bit more and I can now share it as well. I have to say that this was my first try, but it came out delicious.
Impossible Cake, a.k.a, Flan Cake
A cake that became very fashionable in Mexico and which has found its place to become a staple.
Equipment
- Cake mold
- Blender
Ingredients
- 3 eggs
- 1 can evaporated milk
- 1 can condensed milk
- 1 teaspoon natural vanilla essence or the grains of a Papantla vanilla pod
- Cajeta soft fudge to taste
- A small piece of butter
Instructions
- Butter the mold in the shape you prefer -I used a sponge cake mold. Pour the desired amount of soft fudge to cover the bottom of the mold. Then, add the chocolate cake industrial mix previously prepared (raw) as per the manufacturer’s instructions printed in the package. My choice for more comfort was a mix that comes ready to put in the oven, so I poured it directly into the mold.
- In a separate bowl mix the eggs, the evaporated milk, the condensed milk, and the vanilla extract or grains. Pour it softly on top of the chocolate cake mix. It is very important that you do it softly, in order for both preparations to remain separate.
- With a pre-heated oven at 180 °C or 350°F for 10 minutes, bake your cake in a Bain Marie without covering it for about 50 minutes, or until a toothpick is inserted and it comes out clean. Take the mold out of the Bain Marie and out of the oven and let it sit to cool down to room temperature and take out of the mold into a tray.
- The result is simply mar-vel-lous. Next time I will use a homemade chocolate cake recipe, since everyone says it’s not possible to achieve it and honestly, I don’t buy it.
Notes
Horno precalentado a 180 °C or 350 °F.
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