Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the health-check domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home/lagourz/www/wp-includes/functions.php on line 6121

Notice: La función _load_textdomain_just_in_time ha sido llamada de forma incorrecta. La carga de la traducción para el dominio tinysalt se activó demasiado pronto. Esto suele ser un indicador de que algún código del plugin o tema se ejecuta demasiado pronto. Las traducciones deberían cargarse en la acción init o más tarde. Por favor, visita Depuración en WordPress para más información. (Este mensaje se añadió en la versión 6.7.0.) in /home/lagourz/www/wp-includes/functions.php on line 6121
Impossible Cake, a.k.a, Flan Cake - La Gourmandista
Go Back Email Link
Flan Cake (angled)

Impossible Cake, a.k.a, Flan Cake

Viviana Alvarez
A cake that became very fashionable in Mexico and which has found its place to become a staple.
Imprimir/Print/Imprimez Pin
Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Course Dessert
Servings 8
Calories 29 kcal

Utensilios/Equipment/Ustentsiles

  • Cake mold
  • Blender

Ingredientes/Ingredients/Ingrédients
 

  • 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

Preparación/To Prepare/Préparation
 

  • 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.

Notas/Notes

Horno precalentado a 180 °C or 350 °F.