Best Impossible Chocoflan Recipes

Mexican Chocoflan (Pastel Imposible -- Impossible Cake) Recipe image

Provided by @MakeItYours

Number Of Ingredients 15

1/2 cup ( 5.4 oz./154 grams) cajeta
2 large eggs, cool room temperature
6 oz. (180 ml.) evaporated milk
6 oz. (180 ml.) sweetened condensed milk
1 tablespoon Kahlua
1 3/4 cups (7 oz./200 grams) all purpose flour
1 cup (7 oz./200 grams) sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (4 oz/114 grams) butter at cool room temperature
9 fluid oz. (260 ml.) buttermilk (or plain yogurt thinned with milk)
1 egg
3 tablespoon Kahlua
1/3 cup plus 1 tablespoon (1.2 oz./33 grams) cocoa powder (not Dutch processed)

Steps:

Pre-heat oven to 350 F. (180 C.). Butter a tube cake pan (8″ across and 4″ high/200 mm. x 100 mm.) and spread cajeta on bottom of pan.
Heat a small sauce pan of water for hot water bath to pour into a pan larger than cake pan.
Prepare flan mixture by blending eggs, evaporated milk, condensed milk and Kahlua. Set aside.
In standing mixer (or use a hand-held electric mixer), mix butter and sugar for 2 minutes on medium-high speed. Scrape down sides of bowl, and add egg and Kahlua. Beat for 30 seconds.
Sift together flour, baking powder, baking soda, cocoa and salt. Add half of dry ingredients, alternating with half of buttermilk, until all is incorporated into butter mixure. Beat for 1 minute on medium-high speed.
Spoon batter into cake pan over cajeta, and level with a spatula.
Pour flan mixture over cake batter, pouring over a spoon to gentle the pressure (see photo below).
Set cake pan in a larger pan, and place on oven rack. Add boiling water to large pan to a depth of 1″.
Bake 50 minutes, or until cake tests dry with a wooden toothpick. (Cake will pull away from sides of pan after it is removed from oven.)
Remove from water bath and cool on a rack to room temperature. Refrigerate until ready to serve. To serve, run a thin knife around inside of pan sides and invert onto cake plate. If any cajeta sticks to the pan, spread onto the cake.

Impossible Chocoflan image

Provided by Pat Duran @kitchenChatter

Categories Cakes

Number Of Ingredients 19

1 cup(s) cajeta, homemade or store-bought (mexican store)
CAKE:
3/4 cup(s) granulated sugar
3/4 cup(s) all purpose flour
1/3 cup(s) baking cocoa, unsweetened
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) baking powder
1 pinch(es) salt
1/2 cup(s) buttermilk
3 tablespoon(s) vegetable oil
1 large egg at room temperature
1/2 teaspoon(s) pure vanilla extract
FOR THE FLAN:
12 ounce(s) can evaporated milk
14 ounce(s) can sweetened condensed milk
4 large eggs
1/2 teaspoon(s) vanilla extract
1/2 teaspoon(s) salt
3/4 cup(s) coarsely chopped, toasted pecans , for garnish

Steps:

Preheat oven to 375^. Light spray bottom and sides of an 8-inch cake pan. 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 is is easier to spread).
For the Cake: Combine the dry ingredients in a large bowl and whisk until well blended. In a separate bowl, whisk together the remaining ingredients; add to the flour mixture, whisking until thoroughly combined. Pour the cake batter into the pan and set aside.
To Make the Flan: Combine all the ingredients, except the nuts and put in blender until there are no more visible lumps. Pour gently over the cake batter evenly. Cover loosely with foil, place in a large baking dish, and fill the baking dish with hot water so that it comes 1/2 way up the sides- like a collar. Bake until a toothpick inserted into the center comes out clean, about 50 minutes.
Remove the cake pan from the baking dish and allow to cool for at least 4 hours or chill overnight. To unmold, lightly pass a warm knife around the edge, place a plate or dish on the top, and carefully but rapidly flip over. Garnish with the toasted nuts. Serve cold or at room temperature.