Flan Imposible (Impossible Chocolate Flan)


image
This dessert, excerpted from the cookbook My Sweet Mexico by Fany Gerson, gets its name from a magical thing that occurs in the oven. You fill a caramel-lined cake pan with chocolate cake batter, pour a layer of flan on top, and bake. When it comes out of the oven, you find that the flan has disappeared, and all you see is chocolate cake. You wait for it to cool, unmold it, and there is the flan! This is a sticky, rich, sweet dessert that is not for the faint of heart.

Ingredients

  • 1 cup cajeta, store-bought (see tip, below)

For the Cake

  • 3/4 cup sugar
  • 3/4 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder, preferably Dutch processed
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • 1/2 cup buttermilk
  • 3 Tablespoons vegetable oil
  • 1 egg, at room temperature
  • 1/2 teaspoon pure vanilla extract

For the Flan

  • 1 (12-oz.) can evaporated milk
  • 1 (14-oz.) can condensed milk
  • 4 eggs
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 3/4 cup coarsely chopped, toasted pecans or walnuts, for garnish

Preparation

  1. Preheat the oven to 375°F. Lightly grease the bottom and sides of an 8-inch cake pan.
  2. Pour the cajeta over the bottom and sides of the cake pan using a brush or the back of a spoon (you can heat the cajeta very slightly in the microwave so that it is easier to spread).

Make the Cake

  1. Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl and whisk until well blended. In a separate bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla. Add to the flour mixture, whisking until thoroughly combined. Pour the cake batter into the pan and set aside.

Make the Flan

  1. Combine the evaporated milk, condensed milk, eggs, vanilla, and salt in a blender and blend until there are no visible lumps. Pour gently over the cake batter.
  2. Cover loosely with foil, place in a large baking dish, and fill the baking dish with hot water so that it comes halfway up the sides. Bake until a toothpick inserted into the center comes out clean, about 50 minutes.
  3. Remove the cake pan from the baking dish and allow to cool for at least 4 hours or refrigerate overnight. To unmold, lightly pass a warm knife around the edge, place a plate or dish on top, and carefully but rapidly flip over. Garnish with the toasted nuts. Serve cold or at room temperature.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s