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Impossible Cake
Reviews:
January 26, 2018

I tried this recipe partly out of curiosity and partly because I wanted a Mexican-inspired dessert to go with Chef John's recipe for Pork Chili Verde. The taste of the chocolate cake batter is very smooth and pleasant. I would enjoy itself. I've never been a fan of flan, although a friend from the Philippines cooked some homemade flan that I enjoyed. I'm amazed at how the flan batter sinks to the bottom of the pan and sets. The flan layer possessed a nice, creamy sweetness that worked well with the chocolate layer. I could not find cajeta. I attempted to make dry caramel, but it ended up being more of a Chernobyl experience. I then made the wet caramel, but could not get enough out of the sauce pan before it hardened. As a result, I felt like my cake needed twice the caramel I ended up with to equal what the recipe asked for. A stronger caramel taste would have added a nice complexity to the taste. A darker, amber caramel with a slight bitter flavor would balance the sweetness of the other two layers. Those who tasted the cake raved about it. The response was more enthusiastic than anticipated. Overall, it's a delicious cake that's easy to make, although people will assume it's much more difficult because of the flan layer. Let them believe what they wish and take the compliments.

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