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ESPRESSO IMPOSSIBLE FLAN
SERVES 12
The cake batter starts on the base, but as it cooks, the custard and cake switch places – hence the name ‘impossible flan’!
200g dulce de leche
1 ⅔ cups (250g) plain flour
2 ½ tbs Dutch cocoa powder
½ tsp each baking powder and bicarb soda
120g unsalted butter, softened, plus extra to grease
100g brown sugar or panela
100g caster sugar
2 eggs
70g hazelnut meal
150ml buttermilk
50ml espresso
Chopped roasted hazelnuts, to serve
COFFEE CUSTARD
395g can sweetened condensed milk
250g cream cheese, at room temperature
1 cup (250ml) milk
3 eggs
50ml coffee liqueur
50ml espresso
Preheat oven to 160°C fan-forced. Grease a 27cm bundt pan with butter, then brush the pan with half of the dulce de leche.
Sift the flour, cocoa, baking powder and bicarb into a bowl. Place butter, sugars and a pinch of salt flakes in the bowl of a stand mixer with the paddle attachment and beat for 3-4 minutes until light and fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating to just combine after each addition. Add flour mixture and hazelnut meal and mix to just combine, then add buttermilk and coffee and beat until smooth. Spoon into prepared pan and smooth the top.
For the coffee custard, place ingredients in a blender and whiz until smooth. Pour over the back of a spoon over the cake batter. Cover the top with a layer of baking paper and a layer of foil.
Place bundt pan in a roasting dish in the oven, fill roasting dish with 3cm of boiling water and bake, rotating the tray once, for 1 hour 20 minutes or until a skewer inserted into the cake batter comes out clean.
