Impossible Cake (Aka Chocoflan)

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Rick Bayless


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For the mold

A little softened butter and some flour

1 cup store-bought or homemade cajeta (goat milk caramel)

For the cake

5 ounces (10 tablespoons) butter, slightly softened

1 cup sugar

1 egg

2 tablespoons espresso powder dissolved in 1 1/2 tablespoons hot water

OR 3 tablespoons espresso

3/4 cup all-purpose flour

1 cup cake flour

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/3 cup plus 1 tablespoon cocoa powder (I like the more commonly available - not Dutch process - cocoa best here)

9 ounces buttermilk

For the flan

1 12-ounce can evaporated milk

1 14-ounce can sweetened condensed milk

4 eggs

1 teaspoon pure vanilla extract, preferably Mexican vanilla

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