Science, Magic and an Impossible Mexican Dessert

The impossible is possible. Flan plus chocolate is pure magic.

Let talk about science, two favorite Mexican dessert flavors, and the possibility of the impossible.

Some things are impossible.  Some things we think are impossible become possible.  Often, when the impossible turns to possible which then becomes reality, there is a great sense of satisfaction– almost magic.   We can see this everyday happening in science.  In fact, science frequently uncovers possibilities that seem like magic. 

Such is the case with an amazing Mexican dessert often referred to as the Magic Mexican Chocolate Flan Cake.  It is also known as the “Impossible Mexican Cake” as it defies baking logic.  Many refer to it as “Chocoflan”.  What is it?  Think of a two layered cake… one layer is a fluffy, super moist chocolate and the other layer is the creamy-rich smooth flavor of Mexican flan.  Now drip some caramel syrup over it . . . or perhaps some caramel ice cream . . . or perhaps a few crushed pecans … and serve.  Interested?

Why is it called impossible? Apparently, by combining baking soda and acidic buttermilk in the cake batter, it produces a gas, making the cake less dense than the flan. The lighter cake layer rises and the denser flan layer sinks. The Chocoflan is then baked in a water bath, which is essential in making the process occur.  It is involved.  It is somewhat complicated.  It happens like magic.  And it tastes awesome. 

You can look up a host of recipes for Chocoflan.  They vary somewhat but you will get the idea. The key is following the preparation process and allowing the magic of science to make the impossible, possible.