Chocolate Flan
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The name for this dessert, "Flan Impossible" doesn't mean that the recipe is difficult! Rather, the dessert gets its name from a magical thing that happens in during baking.
The first layer that goes into the mold or cake pan is a thin layer of sticky, sweet caramel. Then the next layer is your chocolate cake batter. Finish off with pouring in the flan layer on top.
Once it bakes, you'll find that the flan has disappeared!
Unmold the cake and you'll see that the flan has settled near the bottom - the cake and the flan have switched places!
The recipe is from a brand new book called My Sweet Mexico by Fany Gerson. The entire book is beautifully illustrated, featuring the desserts and sweet snacks of Mexico.
Flan Impossible- Impossible Chocolate Flan
My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats by Fany Gerson
1cup cajeta (caramel), homemade or store-brought
Cake
¾ cup sugar
¾ cup all-purpose flour
1/3 cup unsweetened cocoa powder, preferably Dutch processed
½ teaspoon baking soda
¼ teaspoon baking powder
pinch of salt
½ cup buttermilk
3 tablespoons vegetable oil
1 egg, at room temperature
½ teaspoon pure vanilla extract
Flan
1 (12-ounce) can evaporated milk
1 (14-ounce) can condensed milk
4 eggs
½ teaspoon pure vanilla extract
½ teaspoon salt
¾ cup coarsely chopped, toasted pecans or walnuts, for garnish
Preheat the oven to 375°F. Lightly grease the bottom and sides of an 8-inch cake pan.
1. Pour the cajeta over the bottom and sides of the cake pan using a
brush or the back of a spoon (you can heat the cajeta very slightly in
the microwave so that it is easier to spread).
2.To make the cake, combine the sugar, flour, cocoa powder, baking soda,
baking powder, and salt in a large bowl and whisk until well blended.
In a separate bowl, whisk together the buttermilk, vegetable oil, egg,
and vanilla. Add to the flour mixture, whisking until thoroughly
combined. Pour the cake batter into the pan and set aside.
3. To make the flan, combine the evaporated milk, condensed milk, eggs,
vanilla, and salt in a blender and blend until there are no visible
lumps. Pour gently over the cake batter.
4. Cover loosely with foil, place in a large baking dish, and fill the
baking dish with hot water so that it comes halfway up the sides. Bake
until a toothpick inserted into the center comes out clean, about 50
minutes.
5. Remove the cake pan from the baking dish and allow to cool for at
least 4 hours or refrigerate overnight. To unmold, lightly pass a warm
knife around the edge, place a plate or dish on top, and carefully but
rapidly flip over. Garnish with the toasted nuts. Serve cold or at room
temperature.
