Chocoflan
Chocoflan
Chocolate Impossible Cake
Ingrediënten
- Makes: 12 Servings
Cake
- Butter And Flour For Prepping The Pan
- 10 Tablespoons Lightly Salted Butter At Room Temperature
- 1 Cup Granulated Sugar
- 1 Large Egg At Room Temperature
- 3 Tablespoons Brewed Espresso
- ¾ Cup All-Purpose Flour
- 1 Cup Cake Flour
- ¾ Teaspoon Baking Powder
- ¾ Teaspoon Baking Soda
- ⅓ Cup Plus 1 Tablespoon Unsweetened Cocoa Powder
- ½ Teaspoon Ground Cinnamon If Desired
- 9 Ounces Buttermilk At Room Temperature
Flan
- 1 Can 12 Ounces Evaporated Milk
- 1 Can 14 Ounces Sweetened Condensed Milk
- 4 Large Eggs At Room Temperature
- 1 Teaspoon Vanilla Extract
- 1 Cup Store-Bought Cajeta Goat Milk Caramel
Instructies
- Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
- Generously Butter And Flour A 10″ Springform Pan Or A 10″ Round Layer Pan That Is At Least 3″ Deep.
- Set The Pan Aside.
- Set Aside A Large Roasting Pan.
- Place 8 To 10 Cups Of Water In A Large Saucepan Over Medium-Low Heat, And Keep The Water Hot And Steamy, But Not Boiling, While You Prepare The Cake.
- For The Cake, Place The Butter And Sugar In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Light In Color And Texture, 3 Minutes.
- Scrape Down The Sides Of The Bowl With A Rubber Spatula.
- Add The Egg And Espresso, And Beat Just Until Blended.
- Set Aside.
- Sift Together The Flours, Baking Powder, Baking Soda, Cocoa, And Cinnamon, If Desired.
- Add Half Of The Flour Mixture To The Batter, Blending At Medium-Low Speed.
- Scrape Down The Bowl.
- Add Half Of The Buttermilk And Blend.
- Add The Remaining Flour And Blend, Then The Remaining Buttermilk, And Blend Until Smooth.
- Scrape Down The Sides Of The Bowl And Then Increase The Speed To Medium-High And Beat For 1 Minute.
- Set Aside.
- For The Flan, Place The Milks, Eggs, And Vanilla In A Blender Or Food Processor And Blend Until Smooth, About 15 Seconds.
- Set Aside.
- To Assemble The Cake For Baking, Pour The Cajeta Into A Glass Measuring Cup.
- Place The Cup In The Microwave On High Power For 15 To 20 Seconds.
- Pour The Cajeta Evenly Into The Prepared Pan, Spreading It To The Edges Using A Small Metal Spatula.
- Dollop The Cake Batter Over The Cajeta, Spreading To The Edges Of The Pan.
- Using A Ladle, Gently Pour The Flan Mixture Over The Batter.
- The Pan Will Be Very Full.
- Place The Cake Pan Into The Roasting Pan And Place On The Middle Rack In The Oven.
- Using A Heatproof Glass Measuring Cup, Gently Pour Hot, Steamy Water Into The Roasting Pan Around The Cake Pan Until The Water Is 1″ Deep.
- Close The Oven Door.
- Bake The Cake Until It Is Firm To The Touch And Cracked On Top, 48 To 52 Minutes.
- Remove The Roasting Pan From The Oven.
- Carefully Remove The Cake Pan From The Roasting Pan.
- Place It On A Wire Rack And Let It Cool For 1 Hour.
- To Serve, Carefully Run A Thin-Bladed Knife Around The Edge Of The Cake And Flan To Free The Edges.
- Invert A Rimmed Serving Platter Over The Pan, Grasp The Two Tightly Together, And Then Flip The Two Over.
- Gently Jiggle The Pan Back And Forth Several Times To Make Sure The Cake And Flan Have Dropped, And Then Remove The Pan.
- Scrape Any Remaining Cajeta From The Mold Onto The Cake.
- Slice And Serve.
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Dit delen:
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