Flan Imposible










For the Cake:













For the Flan:










Preheat the oven to 180°C. Lightly grease the bottom and sides of an 20 cm cake pan.

Pour the cajeta (in our case dulce de leche) over the bottom and sides of the cake pan using a brush or the back of a spoon.


(You can heat the cajeta very slightly in the microwave so that it is easier to spread).

For the Cake:


Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl and whisk until well blended.


In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla.


 Add to the flour mixture, whisking until thoroughly combined.


Pour the cake batter into the pan and set aside.


For the Flan:

Combine the evaporated milk, condensed milk, eggs, vanilla, and salt in a blender and blend until there are no visible lumps.


Pour gently over the cake batter.

Cover loosely with foil, place in a large baking dish, and fill the baking dish with hot water so that it comes halfway up the sides.


Bake until a toothpick inserted into the center comes out clean  (about 1 1/2 hr).


Remove the cake pan from the baking dish and allow to cool for at least 4 hours or refrigerate overnight.


To unmold, lightly pass a warm knife around the edge, place a plate or dish on top, and carefully but rapidly flip over.


Garnish with the toasted nuts. Serve cold or at room temperature.