Wednesday, August 18, 2010

Chocoflan cake, the impossible cake!


Often served as a birthday cake in Mexico.  Flan on top of chocolate cake with caramel sauce.
Baking this cake is easy with an impressive result.


Box of your favorite chocolate cake (I used Duncan Hines) or your own recipe.
1/4 cup cajeta or caramel sauce 

  • 1 (12-ounce) can evaporated 
  • 1 (14-ounce) can sweetened condensed milk
  • 4 ounces cream cheese, room temperature
  • 3 eggs
  • 1 tablespoon vanilla extract 
For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds. 

Preheat oven to 350 degrees.
Make the cake batter.
Coat a Bundt pan with a little butter or spray oil, then coat the bottom with 1/4 cup cajeta or caramel sauce.
Pour in the cake batter on top of the caramel sauce.
Pour flan mixture on top of the cake batter.

Cover the bundt pan with aluminum foil tightly.
Place the cake pan in the a large roasting pan with hot water.  About 1 inch deep.  This technique is called bain-marie
Place the cake in the middle rack and bake for 1-1/2 hour.  To check if the cake is done poke the cake
with a toothpick.  If it comes out clean the cake is done.
Cool the cake on a rack for atleast 1 hour.  Place in the refreferator for atleast 2 hours.  (This will set the flan).
Take it out of the refrigerator let stand for about 30 minutes.
Invert the cake on a platter.

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