This dessert, also called chocoflan, gets its name from a magical thing that occurs in the oven. You cover the mold with some cajeta, pour in the chocolate cake batter, pour a layer of flan on top, and cover it lightly. It goes into the oven in a bigger dish with some hot water, and when you check whether it's done a little while later, you find that the flan is hidden somewhere and all you see is chocolate cake! You wait for it to cool, unmold it, and there is the flan! This is a sticky, rich, sweet dessert that is not for the faint of heart. Although you can make it in individual ramekins, there is something quite exciting about slicing a full-size one. It never ceases to amaze me. This recipe is excerpted from My Sweet Mexico by Fany Gerson. Copyright (C) 2010 by Fany Gerson. Excerpted by permission of Ten Speed Press, a division of Random House, Inc.
Ingredients
For the Cake
- 3⁄4 cup sugar
- 3⁄4 cup all-purpose flour
- 1⁄3 cup unsweetened cocoa powder, preferably Dutch processed
- 1⁄2 tsp. baking soda
- 1⁄4 tsp. baking powder
- Pinch of salt
- 1⁄2 cup buttermilk
- 3 tbsp. vegetable oil
- 1 egg, at room temperature
- 1⁄2 tsp. pure vanilla extract
- 1 cup cajeta, (homemade or store-bought
For the Flan
- 1 (12-oz.) can evaporated milk
- 1 (14-oz) can condensed milk
- 4 eggs
- 1⁄2 tsp. pure vanilla extract
- 1⁄2 tsp. salt
- 3⁄4 cup coarsely chopped, toasted pecans or walnuts, for garnish
Instructions
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