The impossible cake, sometimes known as diplomatic cake, chocoflan, or pastiflan, is truly delicious and impressive!! The flan goes on top of a chocolate cake and everything is covered in a bit of cajeta decorated with nuts.
1 can evaporated milk, of 340 grams (for the flan)
1 can condensed milk, of 400 grams (for the flan)
4 eggs, for the flan
1/2 teaspoons vanilla essence, for the flan
1/2 teaspoons salt, for the flan
3/4 cups pecans, chopped and toasted for decoration
3/4 cups flour
lime juice, drop
Preparation
3h
0 mins
Medium
Preheat the oven to 190 degrees.
Grease a 20-centimeter mold.
Prepare the cake, mix the sugar, flour, cocoa powder, salt, baking soda, and baking powder.
In another bowl, mix the milk with the lemon drops, vegetable oil, egg, and vanilla extract.
Add the milk mixture to the flour mixture and stir until well combined. Pour into the greased cake mold.
In another bowl, blend the evaporated milk, condensed milk, eggs, vanilla, and salt in a blender. Blend until well mixed and carefully pour on top of the cake batter in the mold.
Cover the mold with aluminum foil and place it on top of a Pyrex filled with hot water (up to halfway up the sides).
Bake for 50 minutes until a toothpick inserted comes out clean.
Remove the cake from the oven and let it cool for 4 hours or refrigerate overnight.
To unmold, run a hot knife around the edge and place a plate on top of the mold (upside down).
Quickly flip the cake onto the plate and decorate with toasted nuts and a bit more warm cajeta if desired.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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