Ingredients

For the caramel
1/2 cup white sugar
1/4 cup water

~For the quesillo or flan:
4 Eggs
1 can of condensed milk
395 gr of evaporated milk
1 tbsp vanilla

~For the moist chocolate cake:
4 Eggs
1 and 1/2 cups of wheat flour
1 cup of cocoa or chocolate powder
1 and 1/2 cup of sugar
1/2 cup of milk
140 grs of butter
1 tsp of baking soda
1 tbsp of baking powder
1 pinch of salt

PREPARATION:

~For the caramel:

Take a 24 cm savarin mold where we will bake the impossible cake, place the sugar with the water on low heat and leave for about 5 minutes until the sugar dissolves. After this, let it cook until it acquires a golden color and let it cool.

~Quesillo or flan:

Place the eggs, condensed and evaporated milk, and vanilla in the blender. Blend for 1 minute and set aside.

~Moist chocolate cake:

In a bowl, place the sugar and butter and beat with the mixer at medium-high speed for approximately 5 minutes or until the butter changes color to a whiter color.

Add the eggs one by one while beating at medium speed, add the vanilla, and beat for 1 more minute.

Then sift the dry ingredients and add them alternating with the milk.

Assembly: Slowly pour the cake mixture into the caramelized mold, then the flan mixture.

Cover the mold with aluminum foil and bake in a bain-marie for approximately 1 hour or until

a toothpick inserted comes out dry. Let it cool

and refrigerate for a few hours before unmolding.