"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Impossible Cake (aka: chocoflan) Recipe

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This recipe for Impossible Cake (aka: chocoflan), by , is from The Richins Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chelsea Allen
Added: Saturday, April 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
For Mold:

A little oftened butter and some flour
1 c. store-bought or homemade cajeta (goat milk caramal) or regular caramal

For Cake:

3 1/2 oz. butter
3/4 c. sugar
1 egg
1 T. esspresso powder dissolved in 1 T. hot water (optional)
1/2 c. all purpose flour
3/4 c. cake flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 c. cocoa powder
3/4 c. buttermilk

For flan:

1 12oz. can evaporated milk
1 14oz. can sweetened condensed milk
4 eggs
1 tsp. pure vanilla extract

Directions:
Directions:
1. Prepare the mold. turn oven to 375 and position the rack in the middle. Generously butter bottom and sides of a 10 inch round, 3 inch deep cake pan, sprinkle with flour, spread evenly. Soften the cajeta then pour over the bottom of the pan. Set a kettle of water over medium-low heat. Set out a deep pan that's larger than the cake pan.

2. Make the Cake batter. wih a mixer, beat butter and sugar at medium-high speed until light in color and texture. Beat in egg and espresso. Sift together flours, baking powder, baking soda and cocoa. Beat in 1/2 the flour mixture and buttermilk. Repeat and beat on medium-high for 1 min.

3. Flan mixture. In a blender, combine the two milks, the eggs and the vaniilla. Blend until smooth.

4. Layer and bake. Scrape cake batter into cake pan and level over caramal. Slowly pour flan mixture over cake batter using a ladel. Set pan in larger pan and pour hot water around the cake pan to about 1 inch depth. Bake for 45 to 50 minutes. Use a toothpick to check if it's done. Remove from water and cool to room temperature.

5. Serving. Carefully run thin-bladed knife around the edge. Flip pan over on o a serving platter. Jiggle the pan back and forth to make sure the cake has dropped. Scrape remaining cajeta from pan onto cake.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 hr. 30 min.
Personal Notes:
Personal Notes:
This recipe was received from Rick Bayless' website www.rickbayless.com. Check it out for other cool Mexican recipes.

 

 

 

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