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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Blueberry Cheesecake in a Jar

Blueberry Cheesecake in a jar

Here’s a fun way to enjoy cheesecake. We used blueberries, though you could use any fruit you like. Enjoy!!

Here is what you will need:

1 ½ cups graham crumbs

1 cup blueberries, fresh or frozen

2- 8 oz. cream cheese, room temperature

1/4 cup plus 2/3 cup granulated sugar

3 large eggs, at room temperature

1/4 teaspoon finely grated lemon zest

1 teaspoon vanilla extract

1/3 cup Greek yogurt

6 short wide mouthed mason jars

Preheat the oven to 325°F. Bring a medium saucepan of water to a boil for a water bath.

Wash mason jars in hot soapy water. Let air dry.

Meantime, crush gram crackers in a plastic bag to equal 1 ½ cups (about 8 to 10 crackers). Fill each jar with ¼ cup of cracker crumbs, set aside.

Cream sugar and cream cheese together, using a food processor. Next add eggs, one at a time mixing in after each addition. Mix in lemon zest and vanilla extract. Add Greek yogurt and mix in till well incorporated.

Divide the cream cheese filling among the jars (about 1 cup per jar) and smooth the tops. Top with 7 to 8 blueberries.

Place the filled jars in a roasting pan and place pan in the oven. Pour hot water into roasting pan to come about 1/2 inch up the sides of the jars, taking care not to get any water into the jars.

Bake until the cheesecakes are set but still jiggle slightly in the center, 35 to 40 minutes for the taller jars, 40 to 45 minutes for the rounder jars.

Remove the jars from the water bath with tongs and let cool to room temperature. Chill for a minimum of 4 hours or overnight.

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Tips for Working with Eggs in the Kitchen

Tips for Working with Eggs in the Kitchen

 

Making the Perfect Deviled Eggs

To make perfect deviled eggs, ensure the yolk is evenly centered within the shell by always storing the eggs large end up. This keeps the yolks centered.

You can also spin the egg on a flat surface before boiling. Place an egg, lengthwise, on the top of the kitchen counter and gently spin it a couple of times. The spinning action helps center the yolk within the shell.

Don’t you hate it when some of your eggs crack while boiling and the whites ooze out? Well, all eggs have an air pocket at the larger rounded end. The air pocket expands as the egg is boiling and the shell cracks from the built up air pressure. To prevent this, pierce the large rounded end with a pin. As the eggs are cooking the air will escape through the hole.

After boiling the eggs plunge them immediately into cold water while they are still hot to prevent a greenish or grey ring from forming round the yolk. Make sure to keep the water cold while the eggs are cooling.

Testing to see if the Eggs are Still Fresh

Testing to see if the eggs are still Fresh

Place an egg in a bowl of room temperature water. If the egg sinks to the bottom (#1) it is still fresh as well as if it stands up on one end (#2). But if the egg floats to the top of the water (#3) it is no longer fresh.

Easiest Way to Separate the Egg Yolk from the White

Eggs at Room Temperature

  Testing to see if the Eggs are Still Fresh

Room temperature eggs whisk to higher volumes and ensure that the cake rises properly when baking. Eggs also must be at room temperature for the proteins to separate easily enough to support the cake’s crumb.

So what do you do to make your eggs at 41 degrees (temperature of refrigerator) rise to room temperature fast? Place them in a bowl of warm water for about 5 minutes.

Egg Whites and Stiff Peaks

Egg Whites and Stiff Peaks

For extra stiff beaten egg whites, never use a plastic bowl. Plastic is porous and absorbs oil which will prevent the egg whites from stiffening. Always use glass or metal mixing bowls that are freshly washed and dried.

 

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