Impossible Cake

Preheat the oven to 300°F (300°F). Line a deep baking dish with parchment paper and set it inside a larger pan for a bain‑marie.

Prepare the caramel: place 200 g of sugar in a heavy saucepan over medium heat. Stir gently until the sugar melts and turns a deep amber color, then immediately pour it onto the parchment‑lined dish, spreading it evenly. Allow the caramel to harden completely.

In a large mixing bowl, whisk together 2 whole eggs and 80 g of sugar until the mixture becomes pale, thick, and fluffy.

Add the melted butter and melted dark chocolate couverture to the egg‑sugar mixture, stirring until fully incorporated.

Sift in 60 g of flour, 0.5 tsp of baking powder, and 20 g of cocoa powder. Fold the dry ingredients into the batter until the batter is smooth and free of lumps.

Gently pour the chocolate batter over the set caramel layer, ensuring an even covering.

Place the baking dish in the preheated oven and bake for about 1 ½ hours, or until a toothpick inserted into the center comes out clean. The cake should be firm and the top lightly set.

While the cake is baking, prepare the flan: combine 600 ml of milk, 200 g of sugar, 1 whole egg, 3 egg yolks, and a few drops of vanilla essence in a saucepan.

Cook the flan mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (approximately 10‑12 minutes). Do not let it boil.

When the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes.

Pour the warm flan evenly over the cooled cake, allowing it to seep into the caramel and cake layers.

Transfer the assembled cake to the refrigerator and chill for at least 2 hours, or until the flan is fully set.

Before serving, run a thin knife around the edges of the dish, invert the cake onto a serving platter, and slice into portions.