Ingredients
For the caramel:
1/2 cup white sugar
1/4 cup of water
For the flan
4 eggs
1 can or 350 grams. condensed milk
395 g evaporated milk (same amount from the can)
1 spoon of vanilla
For the moist chocolate cake:
4 eggs
1 1/2 cup wheat flour
1 cup cocoa or chocolate powder
1 1/2 cup sugar
1/2 cup of milk
140 grams or 10 tablespoons of butter
1 teaspoon baking soda
1 tablespoon baking powder
1 pinch of salt
Preparation
Take a 20 cm round mold where you will bake the impossible cake. Place the sugar with the water over low heat and leave for about 5 minutes until the sugar dissolves.
After this, let it cook until it turns golden brown and let it cool.
In a bowl, place the eggs, condensed and evaporated milk, and vanilla. Mix all the ingredients well until the eggs are evenly incorporated and set aside.
In a bowl, place the wheat flour, cocoa, baking soda, baking powder, a pinch of salt and set aside.
In another bowl, place the sugar with the butter and beat with the help of the mixer at medium-high speed for approximately 5 minutes or until the butter changes its color to a whitish one.
Add the eggs one by one while beating at medium speed, add the vanilla and beat for 1 more minute.
Then, with the help of a wooden paddle or a spatula, incorporate the dry ingredients in two parts in an enveloping manner, adding the milk to each part, until you obtain a homogeneous mixture without lumps.
Place the flan or cheese mixture in the mold containing the already crystallized caramel and then add the chocolate cake mixture.
Place the mold in an oven in a water bath at 180ºC for 35 minutes or until a wooden stick inserted comes out dry.
