Reversed Impossible Chocolate Flan

By susanwadle

From Susan Wadle and The New York Times

Ingredients

• Nonstick cooking spray
• 1 1/2 cups/185 grams all-purpose flour
• 1/2 teaspoon/3 grams kosher salt
• 1/2 teaspoon/3 grams baking soda
• 1/2 teaspoon/2 grams baking powder
• 3/4 cup/177 milliliters unsweetened coconut milk
• 1 tablespoon/15 milliliters distilled white vinegar or coconut vinegar
• 1 teaspoon/5 milliliters coconut extract (optional)
• 1 teaspoon/5 milliliters vanilla extract
• 1 stick/113 grams unsalted butter, at room temperature
• 3/4 cup/150 grams sugar
• 1 large egg
• 1 14-ounce can/414 milliliters sweetened condensed milk
• 1 12-ounce can/355 milliliters evaporated milk
• 1/2 cup/37 grams Dutch-process cocoa powder
• 1 teaspoon/5 milliliters vanilla extract
• 4 large eggs

Details

Servings 10
Adapted from cooking.nytimes.com

Preparation

Step 1

Place a rack in the center of the oven and heat to 375 degrees. Spray a 10-inch Bundt pan with cooking spray.

In a bowl, whisk together flour, salt, baking soda and baking powder. In another bowl, whisk together coconut milk, vinegar and extracts.

Using an electric mixer, beat together butter and sugar until pale and fluffy, about 4 minutes. Beat in egg. Beat in flour mixture and then coconut milk mixture until smooth. Pour into prepared pan and smooth the top.