Name: Impossible Cake in Pressure Cooker
Prep time: 60 min
Yield: 1
Cuisine: Internacional
Ingredients: 1 chocolate cake mix, and the ingredients indicated on the box; 8 eggs; 1 cup vegetable oil; 1 cup cajeta; 1/2 sticks butter; 1 can evaporated milk; 1 can condensed milk; 2 teaspoons cornstarch; 2 teaspoons vanilla essence; 1 pinch flour, to flour the pot

Preparation

Low

Grease and flour the pressure cooker, covering the bottom with cajeta. For the cake: Prepare the chocolate cake mix as instructed on the box; if you find that your mixture is too runny, add about 2 or 3 tablespoons of wheat flour to achieve a thicker consistency, which will help later when pouring the mixtures. For the flan: Blend the can of sweetened condensed milk and the can of evaporated milk together with 5 eggs and vanilla. Once you have both mixtures, the cake and the flan, in a mold of approximately 28 to 30 cm, whether it is a tube or a regular one (the same one that already has the bottom with cajeta), pour the cake mixture into the pot and then pour the flan mixture on top of the cake mixture. Pour the flan mixture gently along one edge of the pot so that our mixtures do not mix together. Now cover the pot and open the pressure regulator. Turn on the stove to low heat for 40 to 60 minutes. Do not wait for the pot to make any noise; since it doesn’t have a valve, there will be no pressure inside. You may hear a little steam escaping, but no loud noise. When you start to smell chocolate cake, count two minutes and turn off the heat, leave it closed for about 5 or 10 minutes, and then open the pot. Unmold and serve.