Mexican Chocoflan (pastel Imposible -- Impossible Cake) Recipe

Ingredients

  • 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)

Description

A Chocolate Cake Baked With Flan On The Top. When Done, The Flan Is Now On The Bottom, But When The Cake Is Inverted, It Is Back On Top! A Great Favorite At Mexican Fiestas, This…

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