Impossible Coffee Cake

Name: Impossible Coffee Cake
Prep time: 140 min
Cook time: 50 min
Yield: 8
Cuisine: Internacional
Ingredients: 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

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.

Reviewed by Editorial Team of Kiwilimón

Published: 27-04-2022

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.

Energy

290.9

kcal

14.55%

Carbohydrate, by difference

45.6

15.2%

Protein

2.9

5.8%

Total lipid (fat)

10.5

16.15%

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100

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Impossible Coffee Cake

Ingredients

Preparation

Nutritional information

Presentation

Tips

Impossible Coffee Cake

Ingredients

Preparation

Nutritional information

Presentation

Tips

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