CHOCOFLAN

Chocoflan image

Yield makes 8 to 10 servings

Number Of Ingredients 19

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Ingredients

Caramel
1 cup granulated sugar
Chocolate Cake
1/2 cup boiling water
1/2 cup unsweetened cocoa powder
1/3 cup whole milk
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pan
1 cup (packed) dark brown sugar
1/2 cup granulated sugar
3 large eggs
Flan
1/2 cup evaporated milk
1/2 cup sweetened condensed milk
2 large eggs
1/2 teaspoon vanilla extract

Steps:

Preheat the oven to 400°F. Butter a 10-inch nonstick Bundt pan (12-cup capacity).
To make the caramel, stir together the granulated sugar and 1/4 cup water in a large heavy saucepan set over medium-high heat. Cook, brushing down the sides of the pan with a wet pastry brush to prevent crystals from forming, until the sugar melts and the mixture becomes a dark amber caramel. Working quickly and carefully, immediately pour the hot caramel into the prepared Bundt pan, tilting it to cover the bottom and halfway up the sides of the pan. Let the caramel cool completely for 4 hours or overnight in the refrigerator.
Place the caramel-coated Bundt pan in a roasting pan, and fill the roasting pan halfway with water.
To make the chocolate cake, whisk the boiling water and the cocoa powder in a medium bowl to blend. Whisk in the milk and the vanilla extract. In another medium bowl, whisk the flour, baking soda, and salt together.
Using an electric mixer, beat together the butter, brown sugar, and granulated sugar until the mixture is pale and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the flour and cocoa mixtures alternately in batches, beginning and ending with the flour (the batter may separate; do not worry). Pour the batter into the Bundt pan.
To make the flan, combine the evaporated milk, condensed milk, eggs, and vanilla in a blender. Blend for 30 seconds on high speed, until smooth. Pour the mixture gently over the chocolate batter in the Bundt pan. Cover the pan with foil, and carefully transfer it, in the water-filled roasting pan, to the oven. Bake for 15 minutes.
Reduce the oven temperature to 350°F, and continue baking until a tester inserted into the cake comes out clean, about 1 hour.
Let the cake cool in the pan for 15 minutes. Then carefully run a small knife around the edge of the cake, and invert the cake onto a platter. Cool for 1 hour. Cover, and refrigerate overnight. Serve chilled.