Impossible cake or ChocoFlan

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This dessert known as “impossible cake” or “chocoflan” is widely consumed in Mexican cuisine, although some attribute its origin in Italy and others to Peru.

This delicious dessert consists of a two-layer cake: a layer consisting of a flan or quesillo and another of chocolate cake that has a texture similar to that of brownie.

This cake is baked in a water bath and the mold must be covered with a layer of caramel, very similar to when we make the flan or quesillo.

Ingredients for the impossible cake or chocoflan

For the candy:

  • 1/2 cup of white sugar
  • 1/4 cup of water

For the quesillo or flan:

  • 4 Eggs
  • 1 can or 350 grs. of condensed milk
  • 395 gr of evaporated milk (the same amount from the can)
  • 1 tablespoon of vanilla

For the wet chocolate cake:

  • 4 Eggs
  • 1 and 1/2 cup of wheat flour
  • 1 cup of cocoa or chocolate powder
  • 1 and 1/2 cup of sugar
  • 1/2 cup of milk
  • 140 grs or 10 tablespoons of butter
  • 1 teaspoon of bicarbonate
  • 1 tablespoon of baking powder
  • 1 pinch of salt

Preparation of the impossible cake or chocoflan

For the candy:

  1. We take a round 20 cm mold where we will bake the impossible cake, place the sugar with the water over low heat and leave for about 5 minutes until the sugar dissolves.
  2. After this, we let cook until it turns golden and let cool.

For the quesillo or flan:

  1. In a bowl we place the eggs, the condensed and evaporated milk and the vanilla. We mix all the ingredients well until the eggs are integrated evenly and reserve.

For the wet chocolate cake:

  1. In a bowl we put the wheat flour, cocoa, baking soda, baking powder, the pinch of salt and reserve. 2. In another bowl, place the sugar with the butter and beat with the help of the mixer at medium high speed for approximately 5 minutes or until the butter changes its color to a more off-white one. We incorporate the eggs one by one while we beat at medium speed, add the vanilla and beat for 1 more minute. 4. Then, with the help of a wooden palette or a miserable one, we are going to incorporate the dry ingredients in an enveloping way in two parts, adding the milk in each part, until obtaining a homogeneous and lump-free mixture.

For the armed

  1. We place the mixture of the flan or quesillo in the mold that contains the caramel already crystallized and then add the mixture of the chocolate cake.
  2. We take the mold to an oven in a water bath at 180o for 35 minutes or when when inserting a wooden stick it comes out dry.

Additional tips

  • At the time of release, the cake must be warm, we must not let it cool because the caramel will stick to us and it will be almost impossible to unmold it.

Nutritional information on the impossible cake or ChocoFlan

A portion of 100 grs:

Calories 321 kcal.

Protein 7 g.

Carbohydrate 54.47 g.

Sugar 29.47 g

Fat 8.61 g.

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