Mexican by origin, Flan Imposible - also known as Chocoflan, earned its name by a process that happens while the cake is baking in the oven . You pour the caramel sauce (Mexican cajeta, or dolce de leche) into the mould, then you cover it with the cake batter and pour a layer of flan on the top. When it comes out of the oven all you can see is the chocolate cake that magically floated up and when you un-mould the cake you get nice caramel covered flan on the top of your cake.
12 cup/ 2,8 l capacity bunt pan
1/4 cajeta or caramel sauce
142 gr butter room temperature 350 ml evaporated milk
225 gr sugar 410 ml condensed milk
1 egg room temperature 110gr cream cheese
220 gr plain flour 3 eggs
3/4 teaspoons baking powder 1 tablespoon vanilla extract
3/4 teaspoons baking soda
4 tablespoons cocoa powder
280 ml buttermilk
Preheat the oven to 180 C/350 F/gas mark 4 and place an oven rack in the middle of the oven.
Coat a bunt pan with a little butter then pour the cajeta or caramel sauce and put it in a large roasting pan, filled with hot water (about 2 cm) that will serve as a water bath during baking.
To make the chocolate batter, beat the butter and sugar until light and fluffy, then add the egg. Mix the dry ingredients and sift them and slowly add it along with the buttermilk to the butter mixture. Blend until incorporated. Spread it in the bunt pan over caramel sauce.
Carefully put the pan into the oven and bake covered for about an hour. When the cake is baked (toothpick comes out clean) take it out from the water bath and leave in the mould to cool to room temperature, then refrigerate (with mould) over night.
When you take it out from the fridge, leave it at the room temperature for few minutes, then invert a large plate over bunt pan, hold it tightly together and flip over. Voila! One perfect Flan Imposible!
Keep it cold under a dome cover and enjoy over 2-3 days.
The recipe adapted from here.