The end of the holidays is approaching and I still have plenty of recipes to show you. Tonight, I’m publishing the one you voted for on Facebook, the impossible caramel cake! Well now, that’s a funny name for a cake. Credit where credit is due, I found this delicious recipe on the blog Amuses bouche and I kept the name. Let’s admit it, this little name suits this cake very well! So why is it an “impossible” cake? Perhaps because it’s impossible for us to resist it… or because during baking, a funny thing happens: the 2 layers (vanilla and chocolate) swap places. This touch of magic reminds me of the famous magic cake that needs no introduction, but it’s not a magic cake, nothing to do with it!
This dessert is made up of a layer of chocolate cake, a vanilla custard/flan and a thin layer of caramel on top. Sceptical at first (I’m not a big fan of different textures), I was won over. I brought this cake to my in-laws’ and it didn’t survive very long. My mother-in-law, who doesn’t like chocolate, enjoyed it. As for my father-in-law and my sweetheart, they helped themselves again until there was none left, which says it all… Let yourself be convinced 🙂
Ingredients & preparation
3 components · Full recipe
Caramel
Ingredients
- 100 g (3.5 oz) sugar
Preparation
1
Place the sugar in a saucepan and make a dry caramel.
2
Pour the caramel into the bottom of the tin and leave to set.
Chocolate Cake
Ingredients
- 2 eggs
- 70 g (2.5 oz) sugar
- 80 ml (2.7 fl oz) milk
- 120 g (4.2 oz) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 70 g (2.5 oz) melted butter
Preparation
1
Whisk the eggs and sugar together, then add the milk.
2
Mix the flour, cocoa powder, baking powder and salt together. Fold this into the previous mixture.
3
Add the melted butter.
4
Pour the chocolate batter into the tin and set aside.
Vanilla Custard
Ingredients
- 3 eggs
- 200 ml (6.8 fl oz) sweetened condensed milk
- 400 ml (13.5 fl oz) whole milk
- 1 vanilla pod
Preparation
1
Preheat the oven to 180°C / 350°F.
2
Place all the ingredients in a blender and blend until smooth.
3
Pour the mixture over the chocolate batter (to cushion the impact, pour the liquid onto a spatula — this prevents making a hole in the chocolate batter).
4
Place the tin in a bain-marie (with cold water) and bake for 45 minutes.
5
Once out of the oven, leave to cool completely, then refrigerate for several hours (or overnight). To serve, carefully unmould onto a plate. The caramel will have turned liquid again and the chocolate cake layer will be at the bottom 🙂
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