Chocó Flan

Chocolate Flan

This cake is two desserts in one. How so? Will as you see in the image there is a chocolate cake on the bottom and a Spanish Custard or Flan on the top. But it did not start out that way. This dessert is also known by the name…Impossible Cake.

The reason it goes by that name is because you make the chocolate cake first and pour it into the mold, and then you make the flan or custard part and pour it over the chocolate cake. No, the egg mixture does not go to the bottom.

But….while it is baking, the custard part does pass to the bottom while the chocolate mixture floats to the top. Therefore, the name Impossible Cake. But how does that happen, one might ask? My explanation is, that oil and water do not mix. Oil floats to the top while water stays at the bottom.

The cake has oil or fat in it, were as the custard part has water. How is that, you ask? No water was added to the egg mixture. Eggs are 75% moisture or water.

The header image to this article shows the Flan or custard a bit dry. But it wasn’t. I made that cake in Mexico using a propane burning stove, not natural gas. My experience shows that the two gases bake your desserts differently. It was very delicious.

To the left side of the image you should see a bottle that is brown and with the name Cajeta Envinada. It is like sweeten condensed milk with caramel sauce mixed in. The Cajeta was made with goats milk, wow so yummy!!

Here is what you will need:

Mold:

12-cup capacity Bundt pan
butter, room temperature, to coat pan

½ cup cajeta or caramel sauce; divided
Cake:
10 tbsp. butter, room temperature
1 cup sugar
1 egg, room temperature
1 ¾ cups flour
¾ tsp. baking powder
¾ tsp. baking soda
1/3 cup cocoa powder
1 ¼ cup buttermilk
Flan:
1 – 12 oz. can evaporated milk
1 – 14 oz. can sweetened condensed milk
4 oz. cream cheese, room temperature
3 eggs
1 tbsp. vanilla extract
Preheat oven to 350 degrees. Boil a tea kettle full of water for a water bath. Coat Bundt pan with butter, then coat the bottom with ¼ cup cajeta and set aside.

 

Flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.

Cake: Add the butter and sugar to a bowl and beat with an electric mixer until light and fluffy; beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and ½ of the buttermilk into the egg mixture. Repeat ending with the flour mixture. Making sure all cake ingredients are well incorporated.

Pour cake batter into the prepared Bundt pan; spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and put into a roasting pan. Add hot water to the roasting pan, half ways up the outside of Bunt pan.

Place the roasting pan into the oven on center rack; bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath. Remove foil and cool about 30 minutes. Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together and flip over. Plate and serve warm. Refrigerate leftovers.

 

Plated Choco Flan with caramel sauceIf your Chocolate Flan should be a bit dry, not to worry. Just pour some extra Cajeta on each plated dessert served. You and your guests will enjoy this, unless you keep it all to yourself!!

 

 

 

 

 

 

 

 

 

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Strawberry Yogurt Cake

Strawberry Yogart Cake with Lemon Frosting

We found an article on the Health News Library website about yogurt and its 7 benefits for better health, which are:

  1. Better Immunity
  2. Calcium Absorption
  3. Fewer Yeast Infections
  4. Digestive Regularity
  5. Food Allergies
  6. Asthma Prevention
  7. Reducing Inflammation

To read the article in its entirety, link here to the Health News Library “7 Health Benefits of Yogurt”.

For the featured recipe, here is what you will need:

ingredients Strawberry Yogart Cake

2 ½ cups all-purpose flour, divided
½ tsp. baking soda
12 oz. strawberries½ tsp. salt
Zest of 1 lemon
1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
3 Tb. lemon juice, divided
8 oz. plain, Greek yogurt
12 oz. fresh strawberries, diced
1 cup powdered sugar

Preheat oven to 325 degrees ; grease and flour a 10 inch Bundt pan (10-15 cup pan).

order of mixing Strawberry Yogart Cake

  1. Sift together the 2 ¼ cups of flour, baking soda and salt.
  2. Mix in the lemon zest and set aside.
  3. With an electric mixer, cream together the butter and sugar until light and fluffy.
  4.  Beat in the eggs one at a time, then stir in 1 tbsp. lemon juice.
  5. Alternate beating in the yogurt and flour mixture, mixing just until incorporated.

strawberries mix with flourToss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter. Pour the batter into the Bundt pan. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow to cool 20 minutes in the pan, then turn out onto a wire rack and cool completely. Place cake onto a large dessert platter once cooled. Whisk together the remaining 2 tbsp. of lemon juice and the powdered sugar. Drizzle over the top of the cake. Plate and serve.

Strawberry Yogart Cake with Lemon Frosting

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