Impossible Coffee Cake
Domino
The flavor of this impossible cake recipe with coffee flan is ideal and perfect for any special occasion, it will be a hit among your guests! In addition to being a simple recipe with an amazing presentation, its coppery color and sweetness will be perfect thanks to Domino® Mascabado Sugar.
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Ingredients
8
Servings
  • 1 cup Domino® raw sugar, for the caramel
  • 6 eggs, for the chocolate sponge
  • 1 tablespoon vanilla essence, for the chocolate sponge
  • 1 cup Domino® raw sugar, for the chocolate sponge
  • 3/4 cups butter, melted, for the sponge
  • 1 1/2 cups flour, sifted beforehand, for the sponge
  • 1/2 cups cocoa, sifted beforehand, for the sponge
  • 2 teaspoons baking powder, sifted beforehand, for the sponge
  • 2 teaspoons baking soda, sifted beforehand, for the sponge
  • 1 1/2 cups milk, for the sponge
  • 6 eggs, for the flan
  • 1 cup evaporated milk, for the flan
  • 1 cup table cream, for the flan
  • 1/2 cups milk, for the flan
  • 1/2 cups Domino® raw sugar, for the flan
  • 1/2 cups espresso coffee, for the flan
  • 1/2 cups Licor 43, for the flan
  • 1 1/2 tablespoons cornstarch, for the flan
Preparation
1h 30 mins
50 mins
Low
  • Pour the cup of Domino® Mascabado Sugar into a stainless steel pot or non-stick skillet, place over medium-low heat and cook without stirring until the sugar dissolves evenly and forms a caramel.
  • Pour the caramel into a greased 24-centimeter diameter by 8-centimeter high ring mold. Take the mold with the help of a dry cotton cloth, as it will heat up very quickly, and move in a circular motion to cover as much of the surface as possible with the caramel.
  • Prepare the chocolate sponge. Beat the eggs and vanilla extract in a bowl with a hand mixer on medium-high speed, when the eggs start to froth, add the Domino® Mascabado Sugar and continue beating until the eggs double in size, for approximately 8 minutes.
  • When the mixture reaches the desired consistency, add the melted butter, flour, cocoa, baking powder, and baking soda, then pour in the milk and mix with a silicone spatula. Pour the chocolate cake mixture into the mold over the caramel until filling half of its capacity. Set aside.
  • For the coffee flan: blend the eggs, evaporated milk, half cream, milk, Domino® Mascabado Sugar, espresso coffee, Licor 43, and cornstarch until well integrated.
  • Pour the flan mixture gently over the cake using a spoon, to avoid mixing. Cover the impossible cake with aluminum foil and place it in a deep tray. Pour water into the tray and bake in a water bath at 200 °C for 1 hour 40 minutes or until cooked.Make sure the tray never runs out of water and let it cool once cooked.
  • Unmold the impossible coffee cake and enjoy with your favorite drink.

Nutritional Information

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