Flan imposible

Ingredients

• Chocolate batter: Flan
• 142 gr butter room temperature 350 ml evaporated milk
• 225 gr sugar 410 ml condensed milk
• 1 egg room temperature 110gr cream cheese
• 220 gr plain flour 3 eggs
• 3/4 teaspoons baking powder 1 tablespoon vanilla extract
• 3/4 teaspoons baking soda
• 4 tablespoons cocoa powder
• 280 ml buttermilk

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Preparation

• Preheat the oven to 180 C/350 F/gas mark 4 and place an oven rack in the middle of the oven.
  
  Coat a bunt pan with a little butter then pour the cajeta or caramel sauce and put it in a large roasting pan, filled with hot water (about 2 cm) that will serve as a water bath during baking.
• To make the chocolate batter, beat the butter and sugar until light and fluffy, then add the egg.
  
  Mix the dry ingredients and sift them and slowly add it along with the buttermilk to the butter mixture. Blend until incorporated. Spread it in the bunt pan over caramel sauce.
• For the flan: Combine all ingredients in a blender and blend for 30 seconds.
  
  Pour it slowly over the cake batter, cover with foil and add a little bit more hot water into the roasting pan.
• Carefully put the pan into the oven and bake covered for about an hour.
  
  When the cake is baked (toothpick comes out clean) take it out from the water bath and leave in the mould to cool to room temperature, then refrigerate (with mould) over night.
  
• When you take it out from the fridge, leave it at the room temperature for few minutes, then invert a large plate over bunt pan, hold it tightly together and flip over. Voila! One perfect Flan Imposible!
  
  Keep it cold under a dome cover and enjoy over 2-3 days.

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