Today virtually’ll buy you a very interesting cake – Flan Cake or Impossible Сake. Why bring this unusual name and why it is interesting? The reason is that when you read the recipe, decided that it just can not happen. Then, reflection, decided that would happen even logical, to get, but until the end is not very secure.

The reason is the sequence of dump products in the form – first pour the cake mixture, then the liquid egg mixture to the cream. In the baking process, however, they just happen to roll over, as the liquid goes down and the cake rises. When the cake is baked, shape turns the plate and the things stand in their places, so as you see them in the picture. It’s funny, right?

And very tasty, you get a great chocolate base and tender custard on top. Dessert with Mexican origin and usually has a caramel, but I decided to choose this option without supplement if you wish you can add ko as a topping. If you liked cake – try you.
For the cake:
100 g of dark chocolate (cocoa content over 50%),

150 g. Oil
3 eggs
150 g. Sugar
100 g. Flour
25 g. Cocoa
1 tsp baking powder
For flan (custard):
400 ml of milk
400 g. Condensed sweetened milk
200 g. Cream cheese (type “Philadelphia”)

4 eggs
1 ampoule of liquid vanilla
Method of preparation:

Preheat oven to 160 degrees. Grease a deep cake shape with a hole in the middle with grease the bottom and sides. Prepare sipodhodyasht larger vessel that will fill with water up to half because the cake is baked in a water bath.
Melt together chocolate and butter in the microwave or in a saucepan on the stove and put them aside.

In a deep bowl, beat eggs and sugar until white set and the mixture is creamy. Add the chocolate mixture (it should be hot) and stir until mixed. Mix the sifted flour, cocoa and baking powder. Add them to the egg mixture and stir with a wooden spoon until the flour is over.
In another bowl place the condensed milk, milk, vanilla, eggs and cream cheese. Mix with mixer at low speed for a short while only mix to a uniform consistency.
Pour the cake mixture into the prepared and oiled form on her carefully pour the liquid mixture. Cover loosely with foil on top form for baking.

Cake bake at 160 degrees in a water bath. To do this, place the cakes shaped into another vessel with a larger diameter that are filled to 3/4 with hot water (it is imperative that the water is warm). The water should reach roughly half of cake form.

Bake cake until a wooden skewer stuck into it out without adhering crumbs. In the recipe stated that the firing lasted about one hour, but I took 1 hour and 20 minutes, the last 20 minutes Peko without foil on top.
Cakes form is removed from the container with water and cake to cool, as in shape. With a hot knife goes on the edges of the form to release the cake from the walls, then place a plate upside down on the form and sweets Gently invert onto plate. This requires some skill and caution to come out cake seamless whole. In the process of baking the layers are exchanged places at the bottom descended cream and above has uploaded cake, so in turn shape the plate receive a double layer cake – down with delicious, juicy chocolate crust and above – soft custard.