The Impossible Cake

25/10/2017
Topato
fromTopatoNovice340756958
"There`s no impossible cakes - all of them can be prepared and will be eaten for sure."
Preparation20 min.
Cooking90 min.
Тotal110 min.
Servings16
Cook
Be the first to cook this recipe
  • Views95
  • Views per month18
  • Views per week7
  • Rating4 out of 5

Ingredients

  • cake
  • dark chocolate - 3.5 oz (100 g), high cocoa, over 50%
  • butter - 2/3 cup (150 g)
  • eggs - 3
  • sugar - 2/3 cup (150 g)
  • flour - 2/5 cup (100 g)
  • cocoa - 1 2/3 tbsp (25 g)
  • baking powder - 1 tsp
  • flan
  • milk - 1 2/3 cups (400 ml)
  • condensed milk - 1 2/3 cups (400 ml)
  • cream cheese - 4/5 cup (200 g) Philadelphia
  • eggs - 4
  • vanilla - extract

Preparation

Preheat the oven to 320°F (160 °C). Prepare a cake form with a hole, butter it very well. You're going to be baking in a water bath.

In a casserole, melt the butter and chocolate. Leave it aside. In a bowl, beat the eggs and sugar until whitened. Add the chocolate mixture, stir. Sift the flour with cocoa and baking powder directly over the bowl and stir the 2 mixtures with a spatula or wooden spoon until homogeneous.

In a bowl, pour in the milk, condensed milk, carefully stir in the eggs and cream cheese. Beat with the mixer on low just to homogenize.

In the cake form, first pour in the mixture with the chocolate, the cake batter, then the liquid mixture slowly and carefully on top.

Pour warm water into a tray, the water level needs to reach up to 3/4 the height of the cake form. Put the cake form in it.

Bake at 320°F (160 °C) for about 1 hour. Check with a wooden skewer - it needs to come out of the cake dry, without crumbs stuck to it.

Leave the ready cake in the oven for 10 min. Take it out, leave to cool completely in the form. After it's cooled, slide a warm knife along the edges of the form to separate it from the walls. Place a warm platter on top of it and carefully invert it. It's ready to serve.

Source: Silvita and Culinary Adventure.

Notes: It's a really good, tasty cake, which looks like Kodrit Kadir to some extent. During baking, the layers will swap places - the egg cream will fall to the bottom, while the cake will rise to the top. When you flip it over you get a 2-layer cake with a tasty juicy chocolate layer on the bottom and a soft egg cream on top. You can add caramel if desired.find similar recipes here

5 0
4 1
3 0
2 0
1 0
Give your rating:

Comments

Be the first to comment

Tastycraze.com on Facebook

More from categories