Wednesday, October 15, 2008

Impossible Cake

This cake captivates me, it's like magic. It consists of a chocolate cake and a flan, baked at the same time. As the cake bakes the crust separates to the bottom and the custard sets at the top, which makes the cake super-moist. I think it comes originally from Mexico. They haven't only given us chocolate, peppers, corn, tomatoes... but wonderful recipes like this one. I had to research the web, really in-depth to find it. Most of them used a cake box from the supermarket, which is fine, if they sell them. Not yet in Spain. Plus, I don't like pre-cooked meals or mixtures.

The cake turned out all right, however some changes have to be made to improve it, in my opinion. The recipe calls for an egg custard and then it adds a little bit sweetened condensed milk. I'm going to replace it (next time) for sweetened condensed milk flan which is much tastier. Each to his own taste, cooking is like that. The original recipe will be in black while my planned variations will be in blue.

Impossible Cake (8 servings)


For the cake:
  • 100 gr. flour
  • 1 teaspoon baking soda
  • A pinch of salt
  • 150 gr. butter
  • 3 beaten eggs, large
  • 200 gr. dark chocolate
  • 150 gr. sugar
For the flan:
  • 4 large eggs, beaten
  • 100 gr. sweetened condensed milk/ 225 ml. sweetened condensed milk
  • 600 ml leche/ 450 ml. whole milk
  • 1 teaspoon vanille extract
  1. Melt chocolate and butter (I do this in the microwave, but you can do it as well over a water bath).
  2. Add sugar and eggs.
  3. Shift flour with baking soda and salt. Combine with chocolate mixture and set aside.
  4. In a separate bowl mix eggs, vanille, sugar and milk. In my versioon you mix eggs and vanille with both milks and no more sugar.
  5. Generously grease a cake pan. Pour sweetened condensed milk in the bottom of the pan. (this step disappears in blue version).
  6. Now spread the chocolate- cake mixture in the pan and then, carefully, the flan mixture.
  7. Cover the pan with foil. Your oven should be already hot at 200º C. Bake the cake for 20 min. Lower the temperature to 180º C, take the foil off and bake for other 30 minutes.
  8. Let rest the cake in the pan some moments. Unmold it to a serving plate. Serve at room temperature.
Bon apetite!