Impossible Flan (Chocoflan)

Chocoflan is a classic Mexican dessert that combines a rich decadent layer of chocolate cake, a creamy layer of flan, and topped with caramel sauce. It is traditionally made in a Bundt pan, but I don’t have one so I decided to use the square pan.  . I just fell in love with this cake when I first tasted it during a party that I attended.

chocoflan

chocoflan

 For the mold:
A little softened butter to grease the pan  and flour to dust it.
1 cup store-bought or homemade cajeta (goat milk caramel)

or  just make your own caramel

1 cup sugar

1/2 cup water

In a heavy bottom sauce pan add the sugar and water and heat on medium heat.  No need to stir, just swirl the pan around a bit while it’s heating up.  Let the syrup come to a boil and this will allow the water to evaporate and syrup to caramelize.  This may take a little time so just hang out in the kitchen and be patient because when the sugar begins to caramelize it does so quickly.

Once the color has turned to a rich golden brown pour the liquid into the bottom of the cake pan and swirl it around until it has coated half way up the sides and bottom of the pan.

Set it aside while you prepare the cake batter.

For the cake:
5 oz. (10 Tbs.) butter, slightly softened
1 c. sugar
1 egg
2 Tbs. espresso powder dissolved in 1 1/2 Tbs. hot water (or 3 Tbs. espresso)
3/4 c. all-purpose flour
1 c. cake flour
3/4 tsp. baking powder
3/4 tsp.baking soda
1/3 cup plus 1 Tbs. cocoa powder
9 oz. buttermilk

For the flan: 
(12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
4 eggs
1 tsp. pure vanilla extract

Prepare the mold: Turn on the oven to 350 degrees and position the rack in the middle. Generously butter the bottom and sides of a 10-inch round cake pan (you need one that’s 3 inches deep), sprinkle with flour, tip the pan, tapping on the side of the counter several times, to evenly distribute the flour over the bottom and sides, then shake out the excess.(Note: If you don’t have the 10-inch round pan you may use square pan,budnt pan or any kind of pan that suits you 🙂

Microwave the cajeta (Cajeta is a goat’s milk caramel ) for 30 seconds to soften it, then pour over the bottom of the pan, tilting the pan to coat the bottom evenly. Set a kettle of water over medium-low heat. 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 (use the flat beater, if yours has a choice), beat the butter and sugar at medium-high speed until light in color and texture. Scrape the bowl. Beat in the egg and espresso. Sift together the all-purpose 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. Scrape the bowl, then raise the speed to medium-high and beat for 1 minute.

Layer and bake: Scrape the cake batter into the prepared cake pan and spread level.

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

Slowly, pour the flan mixture over the cake batter.  Pull out the oven rack, set the cake into the large pan, then set both pans on the rack. Pour hot water around the cake to a depth of 1 inch. Carefully slide the pans into the oven, and bake about 45 to 50 minutes, until the surface of the cake is firm to the touch, except for the very center .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/flan to free the edges. Invert a rimmed serving platter over the cake pan, grasp the two tightly together, then flip the two over. Gently jiggle the pan back and forth several times to insure that the cake/flan has dropped, then remove the pan.

I  got the recipe fromGirlichef

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