CHOCOFLAN

Chocoflan image

This dessert is part chocolate cake, part flan and 100 percent mind-blowing. In this class we get two lessons and a bit of baking sorcery. The cake batter and flan mixture are layered in a Bundt pan and, by some degree of magic and science, they switch places and we end up with a flan-topped cake!

Provided by Lasheeda Perry

Categories dessert

Time 3h50m

Yield 10 to 12 servings

Number Of Ingredients 17

Ingredients

Nonstick cooking spray
1/4 cup caramel sauce, plus more for drizzling
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt
10 tablespoons unsalted butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
1 1/2 cups buttermilk
One 12-ounce can evaporated milk
One 14-ounce can sweetened condensed milk
4 ounces cream cheese, at room temperature
4 large eggs
1 tablespoon pure vanilla extract
Strawberries, raspberries and blackberries for serving

Steps:

Position a rack in the center of the oven and preheat to 350 degrees F.
Spray a 10- to 12-cup nonstick Bundt pan with nonstick cooking spray. Pour in the 1/4 cup caramel sauce to evenly coat the bottom of the pan. Set aside.
For the chocolate cake: Whisk together the flour, cocoa, baking powder, baking soda and salt in a medium bowl until well combined; set aside.
Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 2 minutes. Reduce the speed then add the eggs, one at a time, mixing after each addition until fully incorporated. Scrape the bowl with a rubber spatula, as necessary.
Add one-third of the dry ingredients and mix on low speed until combined. Add 3/4 cup of the buttermilk and mix until combined. Repeat with another one-third of the dry ingredients and the remaining 3/4 cup buttermilk, ending with the remaining dry ingredients. Scrape the bowl with a rubber spatula, as necessary. Set aside.
For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend until combined, about 1 minute.
Spoon the cake batter into the prepared Bundt pan and spread it evenly. Slowly pour the flan mixture over the cake batter. Cover the pan with foil and transfer it to a roasting pan. Pour in enough boiling water to come about 2 inches up the side of the Bundt pan and carefully transfer to the oven.
Bake until the surface of the cake is springy and a cake tester comes out clean, about 1 hour 30 minutes. Remove the Bundt pan from the oven and let the chocoflan cool in the Bundt pan at room temperature for 2 hours. Invert onto a serving platter and serve warm with berries in the middle and drizzled with more caramel sauce or refrigerate for 24 hours.