This cake seemingly impossibly transforms while baking! The chocolate layer rises to the top, while the creme caramel layer sinks to the bottom. The result is as gorgeous to eat as it is to look at!
There are two options for covering the base of your cake tin: dulce de leche caramel sauce or caramelised sugar. If you wish to opt for the caramelised sugar, use a metal cake tin and melt 100g caster sugar in the bottom of the tin gently over the hob, or alternatively melt in a saucepan and then pour into your greased and floured tin.
Impossible *almost*, but 100% worth it! - 16 Nov 2016
I made this cake today and it was a complete failure the flan which i thought was too liquidity never gelled at all . I bake a lot of things and this was a failure all the way around , but tasted delicious for cake soup - 08 Jun 2018 (Review from Allrecipes USA and Canada)
This looks & sounds delicious from watching the video. I won't rate it until I actually make it. BUT, my comment is about the breaking of eggs directly into your batter & the blender... Obviously you have never had the unfortunate experience to break a rotten egg, or worse, one with a partially developed baby chicken, into your work in progress! Both of these have happened to me from eggs purchased from well known grocery stores & aside from nearly barfing over it, also ruined the ingredients that I had already started preparing. Even if the least reason for breaking into another container first, just to prevent shells from possibly ending up in your mixture, it is worth using a measuring cup or other container for your eggs. Also, if you use a narrow edge of a bowl or skillet for cracking your eggs, you are more likely to cause bits of shell to end up in with your egg. Instead, crack them on a flat surface, then break them open with your thumbs. Learned these tips many years ago in my home economics class but it took those 2 awful experiences to drill into me about using a separate container for the egg before adding to the mix! Can't wait to try this cake!!! Well, dang it, I can't post without a rating so I'm giving it 5... - 14 May 2018 (Review from Allrecipes USA and Canada)