Impossible Cake, Ganache, and Chocolate Chunks

Name: Impossible Cake, Ganache, and Chocolate Chunks
Prep time: 30 mins
Cook time: 2h 20 mins
Total time: 2h 50 mins
Yield: 8
Cuisine: Internacional
Ingredients: 1 can condensed milk, (for the flan); 1 can evaporated milk, (for the flan); 5 eggs, (for the flan); 1 teaspoon vanilla essence, (for the flan); 3 eggs, (for the oil genoise); 75 grams sugar, (for the oil genoise); 2 teaspoons vanilla essence, (for the oil genoise); 70 grams flour, (for the oil genoise); 4 teaspoons cocoa, (for the oil genoise); 70 milliliters vegetable oil, (for the oil genoise); 2 teaspoons baking powder, (for the oil genoise); 1 tub cajeta, (370 g); 300 grams chocolate, (for the ganache); 70 milliliters cow's milk, (for the ganache); 50 grams butter, (for the ganache); 3 chocolates, of cajeta with peanuts (Snickers®)

Gas Natural Fenosa

There is no dessert more popular and delicious than chocolate cakes. Here we present a spectacular recipe, the classic impossible cake (chocolate cake with flan), covered with an exquisite ganache and chocolate chunks. Delicious!

Reviewed by Editorial Team of Kiwilimón

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Ingredients

Servings

1 can condensed milk, (for the flan)
1 can evaporated milk, (for the flan)
5 eggs, (for the flan)
1 teaspoon vanilla essence, (for the flan)
3 eggs, (for the oil genoise)
75 grams sugar, (for the oil genoise)
2 teaspoons vanilla essence, (for the oil genoise)
70 grams flour, (for the oil genoise)
4 teaspoons cocoa, (for the oil genoise)
70 milliliters vegetable oil, (for the oil genoise)
2 teaspoons baking powder, (for the oil genoise)
1 tub cajeta, (370 g)
300 grams chocolate, (for the ganache)
70 milliliters cow's milk, (for the ganache)
50 grams butter, (for the ganache)
3 chocolates, of cajeta with peanuts (Snickers®)

Preparation

30 mins

2h 20 mins

Low

For the flan. Blend all the ingredients and set aside.
For the oil genoise. Emulsify the eggs with the vanilla and sugar until you reach the ribbon stage.
Mix the dry ingredients and gently fold them into the previous emulsion, alternating with the oil in a thin stream.
In a mold, place the cajeta at the bottom and grease the sides of the mold. Pour in the genoise mixture.
Pour the flan mixture in the middle using a spoon in a waterfall motion.
Cover with aluminum foil and bake in a water bath for 1 hour and a half at 180 °C.
Check the cooking; once cooked, remove and allow to cool.
For the ganache. Heat the milk and when it comes to a boil, remove from heat, add the chopped chocolate all at once. Stir with a whisk.
Add the butter.
Unmold the impossible cake. Drizzle with melted chocolate and top with cubes of cajeta and peanut chocolate.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

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