Mexican Chocoflan


This recipe was adopted by: Food Network 


Ingredients

12-cup capacity Bundt pan
Softened butter, to coat pan
1/4 cup *cajeta or caramel sauce

For the cake:

10 tablespoons butter, room temperature

1 cup sugar
1 egg, room temperature
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/3 cup cocoa powder
1 1/4 cups buttermilk

For the *flan:

1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
4 ounces cream cheese, room temperature
3 eggs
1 tablespoon vanilla extract

For garnish:

1/4 cup cajeta or caramel sauce
1/4 cup chopped pecans

Directions

Put an oven rack in the middle of the oven and preheat to 350 degrees F.
Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)

For the cake: 
- Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then 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 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.

For the flan: 
- In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
- Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. 
- Cover with foil and add about 1-inch of hot water to the roasting pan.
- Carefully slide the pan into the oven, and 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 and cool completely to room temperature, about 1 hour.

- Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, giggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!

Cook's Notes: The batters may appear to mix when you pour them into the pan, but they completely separate while baking, with the flan ending up on the bottom when it's inverted. I like eating it warm, but traditionally, it is chilled 24 hours before serving.

* Flan is a rich, creamy, cooked egg custard. It is often flavored with vanilla and baked in a water bath to retain its delicacy.

* Cajeta is a thick and creamy spread or paste made with caramelized sugar and milk. It is used as a desert on its own or as a topping. Also known as "dolce de leche," it is sold in many supermarkets, Latin specialty markets or online. It can be substituted with a thick caramel sauce.

Comments

  1. OMG !!!
    This look sooooooooooo beautiful and delicious.
    I'm not familiar with this "chocoflan" but it certainly seems like something I'd definitely loooooove
    This is certainly something I must pin

    ReplyDelete
  2. this cake looks just awesome.. nice one

    ReplyDelete
  3. Oh E! That flan looks perfect! Love the idea of having a cake bottom. YUM! :)

    ReplyDelete
  4. Never heard of this before but the flan looks so rich and decadent :-)

    ReplyDelete
  5. Oh my!!! Looks so goooooood :) mmmmm.....

    ReplyDelete
  6. I am coming over today to tast it , it looks nice but I should try to make sure.
    Filia
    Stavri

    ReplyDelete
  7. I am drooling all over it, this looks so good :)

    ReplyDelete
  8. I want some of this lovely cake. I've heard of flan before but never with cream cheese and combined with a cake. Even better!

    ReplyDelete
  9. I make the flan all the time but never tried it with cream cheese.
    Will try this next time.
    Your cakes looks heavenly. I'm so envious!
    I'm your newest biggest follower. Just joined your blog.
    Come visit me at http://www.theredapronscravings.com

    ReplyDelete
  10. I love flan but even more I love Mexico, such an amazing place. Lovely history, culture and amazing. I been blessed to share my life
    with someone for the past 14 years from San Luis Potosi, Mexico and thru him i have discover a world I never knew existed. The desserts were plus a bonus, I desire in my heart that Mexico and its cuisine will continue to get the respect it deserves from all around the world.

    ReplyDelete

Post a Comment

Thank you for visiting my blog. Your opinion is very important to me...!