Caramel Flan Cake also called Impossible Cake or Chocoflan - printable recipe is here casutalaurei.ro/chocoflan-sau...
This cake is the twin sister of the well-known the Smart cake, preparing according to the same pattern, all the compositions are put in the same bowl and the layers of the cake are cooked nicely in the oven when the cake is cooked.
Chapters for the video recipe Caramel Flan Cream Cake
0:00 - 0:23 - Intro
0:23 - 1:57 - Preparation of Caramel Flan
1:57 - 3:12 - Preparing the sponge cake
3:12 - 3:43 - Bake the cake
3:43 - 4:02 - Leave the cake to cool covered with a foil
4:02 - 4:44 - Take the cake out of the pan and let it cool overnight
4:44 - 5:16 - Presentation of the cake
An important detail of the recipe is the adaptation of the quantities to the tray we have. The mother's recipe contained six eggs for the cream and starting from the number of eggs it is easy to calculate the doubling or reduction of the necessary ingredients. My mother's tray was larger, so to be sure about the amount that would be ideal for my tray I measured 750 ml of water plus the volume of eggs - 60 g eggs - all water, then I poured all the water into the bowl to get an idea about how the whole composition fits inside. I saw that it was quite high and that without adding a countertop, which raises the level a little. To add or reduce the quantities, I proceed quite simply: I start from my mother's recipe which provided 6 eggs, 750 ml of milk, 100 g of sugar and a vanilla essence. I divided the amount of milk, sugar by 6 and I found out how much of the ingredients goes to an egg, ie for an extra or minus egg, add or subtract 125 ml of milk and less than 20 g of sugar. You can play with the ingredients in this way to obtain a cream that is thicker or thinner in thickness, but you can also do the same on the counter. We like an equal ratio of countertop and cream but the cake is generous and leaves us quite easy to handle the quantities provided we pay attention to the size and height of the bowl but also for the cream to cook completely in bain marie, water level from the second bowl to exceed the level of the cream in the first case without the water reaching the bowl in which we cook the dessert. I saw that it was at the limit because there are more bubbles in the cream but honestly this doesn't bother me, when I was little, my mother used to make this cream with nitelus sugar, a bit burnt and bitter and many bubbles inside, but somehow for me a little uniformity is even sentimental.
Ingredients burnt sugar cake with chocolate top, moist and tasty - pot size in which I cooked the dessert 25 cm long, 15 cm wide and 9 cm high, slightly wider at the top than the base.
for caramelized sugar:
100 g sugar
a cup of water
for Caramel Flan
5 eggs
625 ml milk
80 g of sugar
a vanilla essence
for the cocoa sponge
2 eggs
100 ml of milk
100 ml oil
125 g sugar
160 g flour
60 g of cocoa, ie about 2 tablespoons
4 g baking powder