Reversed Impossible Chocolate Flan Recipe (2024)

The first time I made this cake, it turned out beautifully - and what a "show-stopper." Everyone loved it, including myself, but I felt that the cake part was a bit bland even though I added the coconut extract. The second time, I substituted 1/2 teaspoon of pure almond extract in place of the coconut extract, and the result was fantastic, much more flavorful. I might just add a couple more drops of the almond extract next time, but probably not another 1/2 tsp. Might be too strong.

I ended up making it as written, with the coconut milk - and it really goes unnoticed except for a certain richness. At first, I thought the textures were iffy, but found I liked it a lot when cool, cold and even just a few minutes out of the freezer. So, despite my previous comment, I'll be enthusiastically making it again.

Though I'm an experienced cook, and followed the recipe exactly, this was a horrid dessert which I embarrassingly served. I threw most of it in the trash. The flan part was too firm, not flavorful, and somewhat rubbery as others have reported. The cake was dense, heavy, and also lacking in flavor. I should have been wary of a recipe that relies on the custard sinking through the cake batter to reach it's destination. Something major was lost in the transition.

It is the only cake I have ever made. I'm diabetic so I used almond flour/whole wheat flour mix and Splenda and it came out great, everyone loved every last bit of it.

Recipe says to cool at least two hours. I kept the cake in the bundt pan until it was overturned on a plate at its destination about 4 hrs later. It sat there a couple of minutes and released itself. Must be cooled completely 2 hrs more.

I could not believe how easy this was to make. It was the hit of the New Year's Day brunch. We carried the Bundt pan to the party and plated it there.

I'm making this for the second time now. It came out great the first time and not a crumb was left in 10 min after it was served at a party.
I am not fond of the cocoa powder for the flan part. I am experimenting with melted unsweetened sharfenberger chocolate along with cocoa powder right now. I may fully transition to melted chocolate next time. Will report back.

Definitely easy to put together and terrific presentation. But texture was only ok - the flan part had a slightly rubbery consistency, and the cake part was heavier than I would have liked.

Had a nice presentation. It was good, but not great. Left out coconut extract and could not taste any coconut. The cake was like a pound cake and the flan was like a thick pudding.

I've made this cake several times. It's always a hit and looks just like the picture; I've never had any problem getting it out of the Bundt pan. It is one of the very few recipes where I follow the directions and measure all ingredients.

Delicious. My bundt pan was too complicated and didn’t release. Served as a mess, every one wanted seconds. Me, I had thirds in the kitchen.

Has anyone substituted something for the coconut milk? Or is the flavor really mild? We've got a friend that just hates coconut.

Vinegar and baking soda together create a leavening agent.

This is stunningly good and I highly recommend it to please a crowd for dessert. The coconut milk is hardly noticeable (I'm not a fan), it's not too sweet and the fudgey texture is superb. I will definitely make this again!

Good luck trying to get this thing out of the bundt pan. I sprayed the pan as directed- which I always try to avoid - and the pan is non stick but half of it stayed behind when I un-molded it. I cobbled it back together and the flavors are good, perhaps it was not completely cool. Not sure I would risk this again.

2 oz melted bittersweet chocolate in flanAlmond extract and tsp espresso powder in cake

Has anyone tried this with gluten free flour?

Can I make this the night before and just let chill in the fridge and unmold the day of? Has anyone tried this? Thanks in advance.

I left this to cool overnight but that was a mistake because the cake got too moist and wouldn’t come out of the pan. So I put it in a 200 degree oven for 5 minutes and it came out beautifully.

I made it as written except that I substituted a tablespoon of King Arthur Black Cocoa for a tablespoon of Dutch-Process cocoa. It was delicious —but it wouldn’t come out of the Bundt pan, so we ate it as a “spoon cake.” The problem might have been my very convoluted Bundt pan— maybe you need a simpler pan, like in the photo.

I made this as a fun experiment, but I will not make it again. I agree with other reviews that the chocolate "flan" top is lacking in flavor and the cake part is really stiff. Really not all that yummy. Alas.

It was 0 for 5 on turning out a cake with my bundt pan. Decided this weekend to give the REVERSED IMPOSSIBLE a go. Used less coconut extract, since it can remind me of suntan lotion from the 70's. Added tbsp. espresso. Poured the custard into the pan and wondered if the backwards upside down spoon was part of a spell. Then finally it was ready to plate...and it came out perfect. The taste was great--pudding forward! Going forward making only GONZO recipes--next up SUPERNATURAL BROWNIES!

Baked it for 52 minutes. Cake tester came out clean in multiple spots. Let it cool for the proper amount, sides pulled away from the pan nicely. Then...the flip and liquid mess ran out. My kind dinner guests enjoyed the flavor (substituted the coconut extract for almond, great advice) and each had two servings of the pudding-like mess. Praying salmonella wasn't involved! Won't try this again.

Made for book group. Came out very well.

With coconut extract the coconut flavor is present but not overwhelming. It works. The custard center collapsed after cooling 2 hrs. Would cool the cake for 4 hrs & store it before serving in the fridge. The toothpick test never worked. The custard for our cake did not turn out at all rubbery like some had said.

I have to agree with Susan on this. I followed instructions with no changes. My cake came out of the pan no problem but then proceeded to sag and flatten. IMHO...too much custard. The cake on its own might have been ok but the weight of the custard flattened the cake beneath it, resulting in a flat looking mess. Tasted ok (not great) if you could get over the unappetizing looking mess. What a waste of ingredients. Into the compost bin.

Made this last night, and I was so relieved when it came out looking gorgeous – I only dared it because we have a silicone bundt pan!However – it's at least twice as high as the one in the picture, so while it was beautiful, it was also huge. And I have to agree with other commenters about the taste. I thought the cake part was delicious and moist. The flan was beautifully dark but a bit too firm, and didn't have the flavor to match its color; and there was so MUCH of it. Won't make again.

Can you make this a couple days ahead and keep in refrigerator?

I agree with the “meh” reviews. Although the tester came out clean, the cake wasn’t set. Guests liked it, but I thought it didn’t wow.

I added a bit of orange zest to the cake batter and instant espresso powder to the flan. The flavors were great, and the texture contrast between the layers was lovely. I liked it so much that I made it for two dinner parties in 2 days!