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Sunday, March 10, 2013

Impossible Chocoflan - #ChocolateParty

The theme for this months #ChocolateParty  is Caramel.
The first thing that came to mind was Caramel Flan.
Creamy custard swimming in caramel.

What could be better than mixing this classic mexican dessert with chocolate?
Chocoflan is called Impossible because the flan is poured over the cake batter, then forms a layer of custard and a layer of cake.  

For more information about the #Chocolate Party,
visit Roxana, our hostess, at Roxana's Home Baking
For the cake pan:

Softened butter
1 cup store-bought or homemade cajeta (caramel)
For the cake:

10 Tablespoon butter, softened
1 cup sugar
1 egg
2 Tbsp. espresso powder dissolved in 1-1/2 Tbsp. hot water
3/4 cup all-purpose flour
1 cup cake flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/3 cup plus 1 Tbsp. cocoa powder
9 ounces buttermilk

For the flan:
1 can (14 oz.) sweetened condensed milk
1 cup milk
4 eggs
1 tsp. vanilla
Prepare the mold: Preheat oven to 350 degrees F.  Generously butter the bottom and sides of a 10-inch fluted cake pan.  Microwave caramel for 30 seconds to soften it, then pour over the bottom of the pan.  Set out a deep pan that's larger than your cake pan (a roasting pan works well) that can serve as a water bath during baking.

Make the cake:  With an electric mixer, beat the butter and sugar at medium-high speed until light in color and texture.  Beat in the egg and espresso.  Sift together the flour and cake flour, baking powder, baking soda and cocoa.  Beat in about 1/2 of the flour mixture, at medium-low speed, followed by 1/2 of the buttermilk.  Repeat.  Raise the speed to medium high and beat for 1 minute.

Make the flan:  In a blender, combine the two milks, the eggs and vanilla.  Blend until smooth.

Layer and bake:  Scrape the cake batter into the prepared cake pan and spread level.  Slowly pour the flan mixture over the cake batter.  Set the cake into the large pan, then set on oven rack.  Pour hot water around the cake pan to a depth of 1 inch.  Cover cake pan with foil.  Bake for about 1 hour or until cake tester comes out clean.  Remove from the water bath and cool to room temperature, about 1 hour. 

Carefully run a thin-bladed knife around the edge of the cake to free the edges.  Invert a plate over the cake pan and flip over.  Gently jiggle the pan back and forth to insure that the cake and flan have released from the pan.
Serve with remaining caramel topping.
Store in refrigerator.

If you want to participate in Chocolate Party, just make a recipe with chocolate and caramel. And follow these rules, and then link up below:
1.) Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.
2.) Include a link back to a monthly round-up or the Chocolate party page. Optional, add the Chocolate Party logo in your blog post or on your sidebar.
3.) Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.



Sharing with Melt in Your Mouth Monday and Weekend Potluck - The Country Cook

3 comments:

  1. I think this recipe is one of those great accidents or inventions. Cake and a creamy custard like flan are awesome together. It looks marvelous with the caramel!

    ReplyDelete
  2. Wow, Patty this cake looks incredible, definitely got to tr this one out, thanks for sharing :)

    ReplyDelete
  3. Oh my Patty this looks scrumptious! I'd love to taste this cake. xo

    ReplyDelete

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