Pastel imposible (chocolate flan)

Name: Pastel imposible (chocolate flan)
Cook time: 1 h 45 min
Total time: 9 h 45 min
Yield: 16
Ingredients: 7-10 Tbsp Grease; 200 g Sugar; 2 tin(s) (400 g each) sweetened condensed milk; 400 ml Milk; 4 TABLESPOONS Milk; 11 Eggs (Gr. M); 125 g Dark chocolate; 1/8 litre Oil; 75 g Flour; 1 TABLESPOON Baking cocoa; 150 g demerara sugar; 100 g Dark chocolate rasp

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

From Cancún to Ciudad Juárez - dessert flan is popular throughout the country. But watch out! After enjoying the juicy chocolate base with cream and caramel, you might need a siesta

COOK TIME
105 mins

TOTAL TIME
585 mins

Ingredients

Servings: 16

7-10 Tbsp Grease
200 g Sugar
2 tin(s) (400 g each) sweetened condensed milk
400 ml Milk
4 TABLESPOONS Milk
11 Eggs (Gr. M)
125 g Dark chocolate
1/8 litre Oil
75 g Flour
1 TABLESPOON Baking cocoa
150 g demerara sugar
100 g Dark chocolate rasp

Directions

1
Grease a round casserole dish (24 cm Ø; 7 cm high). Heat the sugar and 200 ml water in a pan and simmer for 20-30 minutes until the sugar caramelises to a golden yellow colour. Pour on the bottom of the mould and let it cool down.
2
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Mix condensed milk, 400 ml milk and 8 eggs. Pour into the mould. Fill the fat pan (deep baking tray) to approx. 2⁄3 with hot water. Put the mould in. Let it stand in the hot oven for about 50 minutes.
3
About 20 minutes before the end of the cooking time, chop the chocolate and melt it in a hot water bath. Stir in oil. Mix flour and cocoa. Beat 3 eggs and brown sugar with the whisk of the mixer for about 5 minutes until thick and creamy. Stir in the chocolate mixture. Stir in the flour mixture and 4 tbsp. milk briefly. Fold in grated chocolate.
4
When the egg mixture has set, carefully place the dough on top and spread. Bake at the same temperature for about 20 minutes.
5
Remove from the oven and let it cool down. Loosen the edge all around with a knife. Chill for at least 6 hours, preferably overnight. Then turn the flan over onto a plate.