Impossible cake

Pastel-imposible-1

Pecans, cajeta (a traditional Mexican caramel), and chocolate make it impossible to resist this energy-filled, delicious cake.

Ingredients

For the cake:

  • 3 eggs.
  • 1 cup of Nutrioli® oil.
  • 1 cup of evaporated milk.
  • 50 g (1.7 oz) of chopped pecans.
  • 340 g (12 oz) of chocolate cake mix.
  • 1 cup of Mexican cajeta (or substitute dulce de leche or caramel sauce).
  • 1 tablespoon of butter.

For the flan:

  • 1 cup of evaporated milk.
  • 5 eggs.
  • 1 teaspoon of vanilla essence.
    Valor nutritivo por porción

  • 333 kcal
  • 22g Fats
  • 7g Proteins
  • 26g Carbohydrates

Directions

  1. Grease the cake pan with butter and cover with cajeta.
  2. Combine the eggs, Nutrioli® oil, evaporated milk, pecans, and flour with a mixer until well incorporated and free of lumps. Empty the mix into the pan.

For the flan:

  1. Blend the flan ingredients together and empty slowly over the cake batter.
  2. Cook at 200°C (392°F) using a bain-marie (double boiler) for 2 hours. Once ready, let cool, remove from pan, and serve.

 

TIP

The level of water in the bain-marie should not rise more than halfway up the cake pan in order to prevent overflow.

 



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