Flan Imposible (Impossible Chocolate Flan)
Serves: 8 to 10
Ingredients:
1 cup cajeta, homemade or store-bought
Cake
¾ cup sugar
¾ cup all-purpose flour
1/3 cup unsweetened cocoa powder, preferably Dutch processed
½ teaspoon baking soda
¼ teaspoon baking powder
Pinch of salt
½ cup buttermilk
3 tablespoons vegetable oil
1 egg, at room temperature
½ teaspoon pure vanilla extract
Flan
1 (12-ounce) can evaporated milk
1 (14-ounce) can condensed milk
4 eggs
½ teaspoon pure vanilla extract
½ teaspoon salt
¾ cup coarsely chopped, toasted pecans or walnuts, for garnish
Directions:
- Preheat the oven to 375°F. Lightly grease the 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 it is easier to spread).
- To make the cake, 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.
- To make the flan, 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.
- 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.
- 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.
