Mexican Chocoflan (Pastel Imposible -- Impossible Cake) Recipe
"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 cake is delicious and beautiful...."
INGREDIENTS
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1/2 cup ( 5.4 oz./154 grams) cajeta
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2 large eggs, cool room temperature
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6 oz. (180 ml.) evaporated milk
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6 oz. (180 ml.) sweetened condensed milk
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1 tablespoon Kahlua
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1 3/4 cups (7 oz./200 grams) all purpose flour
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1 cup (7 oz./200 grams) sugar
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3/4 teaspoon baking powder
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3/4 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup (4 oz/114 grams) butter at cool room temperature
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9 fluid oz. (260 ml.) buttermilk (or plain yogurt thinned with milk)
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1 egg
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3 tablespoon Kahlua
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1/3 cup plus 1 tablespoon (1.2 oz./33 grams) cocoa powder (not Dutch processed)
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