For the caramel:
1/2 cup white sugar
1/4 cup of water
For the flan:
1 can or 350 gr of condensed milk
395 gr of evaporated milk (the same amount of the can)
1 spoon of vanilla
For the moist chocolate cake:
1 and 1/2 cup of wheat flour
1 cup cocoa or chocolate powder
1 and 1/2 cups of sugar
1/2 cup of milk
140 gr or 10 tablespoons of butter
1 teaspoon baking soda
1 tablespoon of yeast, baking powder.
1 pinch of salt
For the caramel:
We take a 20 cm round mold where we will bake the impossible cake, place the sugar with the water over low heat and leave for about 5 minutes until the sugar dissolves.
Then, let cook until it acquires a golden tone and let cool. For the flan: In a bowl, place the eggs, the condensed and evaporated milk, and the vanilla.
Mix all the ingredients well until the eggs are evenly integrated and set aside. For the moist chocolate cake: In a bowl, place the wheat flour, cocoa, baking soda, yeast, a pinch of salt and set aside.
In another bowl we place the sugar with the butter and beat with the help of the mixer at medium high speed for approximately 5 minutes or until the butter changes its color to a more whitish one.
Add the eggs one by one while beating at medium speed, add the vanilla and beat for 1 more minute.
Then, with the help of a wooden palette, we are going to incorporate the dry ingredients in two parts in an enveloping way, adding the milk in each part, until obtaining a homogeneous mixture without lumps.
For the armed:
Place the flan mixture in the mold containing the already crystallized caramel and then add the chocolate cake mixture.
We take the mold to an oven in a bain-marie at 180º for 35 minutes or when when inserting a wooden stick it comes out dry.
At the time of unmolding it is necessary that the cake is warm, we must not let it cool because the caramel will stick to us and it will be almost impossible to unmold it.