Рецепт Chocoflan Cake / Chocolate Flan Cake
Chocoflan cake or
Chocolate Flan cake, a Mexican dessert, is a chocolate cake on
the bottom with a flan/ caramel custard on top. It is also known as impossible
cake or Magic Cake. You pour the caramel, then the chocolate cake
batter and the flan on top, then get it in the oven and during baking process these two switch places and it comes
out with the beautifully baked custard at the bottom and the cake
on top!! Impossible right?? But it’s true.... I had my own doubts while baking,
whether actually they switch places or the cake and flan mix together and comes
out in a mess.... but it baked beautifully.... And I got an awesome looking magic
cake which is a sure showstopper! This is a great
dessert for parties, as this cake has to be made a day ahead before you want to
serve it, It makes a stunning presentation and it is very tasty and you will
get at least 15 servings with the total amount. I only made half the amount
- of the cake in my 6 cup capacity bundt pan. I also added little nutmeg
- powder and a teaspoon of caramel sauce to the flan mixture to reduce the eggy
- smell.... You can completely omit that.... Do try this cake to impress your guests
- or your better half or your valentine and don’t forget to send me a thank you
- note ;) ;)....
- Chocoflan Cake /
- Chocolate Flan Cake
- 12-cup capacity
- Bundt pan
- Softened butter,
- to coat pan
- 10 tablespoons
- butter, room temperature
- 1 3/4 cups
- all-purpose flour
- 3/4 teaspoon baking
- powder
- 1 (12-ounce) can
- evaporated milk
- 1 (14-ounce) can
- sweetened condensed milk
- 4 ounces cream
- cheese, room temperature
- 1 tablespoon
- vanilla extract
- ½ tsp Nutmeg powder
- 1/4 cup dulce
- de leche or caramel sauce
- Put an oven rack
- in the middle of the oven and preheat to 350°F / 180°C.
- Coat a Bundt pan
- with a little butter, then coat the bottom with 1/4 cup dulce de leche 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, vanilla, nutmeg powder and
dulce de leche. 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 to 1 to 1 ¼ hours, 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.
Cool
completely then refrigerate at least 4 hours or overnight.
Place
bottom third of Bundt pan in bowl of hot tap water for 1 minute. 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 dulce de leche from the pan onto the cake. Serve with extra caramel sauce drizzled over the top.
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.
It is better to refrigerate the cake at least 8 hours
before unmold.