CHOCOFLAN - CHOCOLATE FLAN CAKE

Chocoflan - Chocolate Flan Cake image

I just watched Marcela Valladolid make this on the foodnetwork and I just about fell out of bed it looked so good. (Yes, out of bed because the show is aired too early in the morning ;o) ) I usually have all the ingredients on hand to make this cake so I'll be getting out of bed soon and might have a slice for breakfast. The flan and the cake batter switch positions while the cake bakes, resulting in a cake with choclate cake on the bottom, and flan on the top. I have changed the cooking time from 1 hour to 1 hour and 15 minutes. Please use the toothpick test to check for doneness.

Provided by cookiedog

Categories < 4 Hours

Time 1h35m

Yield 10 serving(s)

Number Of Ingredients 17

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Ingredients

softened butter (to coat pan)
1/4 cup cajeta caramel topping or 1/4 cup caramel sauce
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
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
1/4 cup cajeta caramel topping or 1/4 cup caramel sauce
1/4 cup chopped pecans

Steps:

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. (It is very important that the water added be very hot, I use boiling water from a tea kettle).
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 2 hours. (Don't rush this step, or the cake will not set).
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.