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
This is a delicious cake. I made it yesterday and the recipe was fantastic. The measurement of the ingredients and cooking times were spot on. I used Ghirardelli caramel sauce that didn't need to be microwaved. This is quite possibly be my favorite cake recipe. - 03 May 2017 (Review from Allrecipes USA and Canada)
Yum! I was so happy to find and try this recipe. I had made this before once in Mexico, with a boxed cake mix, and it came out great, but I've since become sort of a baking purist and I like to make things from scratch. So I tried making it with the Hershey's cocoa cake recipe, and perhaps because that is such a runny batter, the pastel imposible didn't come out right at all - the cake and the flan just mixed up and baked that way. But now this! I tried this recipe yesterday and it turned out perfectly! I followed it almost exactly - the only change being that I used my own flan recipe, which has 6 eggs instead of 4, and a little bit less evaporated milk. It worked wonderfully. Thank you! Such an impressive cake! - 27 Apr 2017 (Review from Allrecipes USA and Canada)