Chocoflan cake

Chocoflan cake



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Whenever I’m entertaining, I make sure my desserts make an impression on the guests. That’s the first course I start researching when I have invited people over and its also the course I enjoy making to the fullest. I know its an absolute no in the hosting rule book- to not try new recipes, but somehow I end up trying new dessert recipes especially when I am throwing a party. It could be because most of the desserts I bookmark are extravagant and can do justice in a crowd, or it could be the whole quantity aspect which puts me off baking for just the two of us. Either ways, I have been lucky enough to get good results with the desserts I’ve experimented with (or I just have a bunch of really supportive friends who eat it without complaining).

The chocoflan recipe was posted by a blogger friend long back (originally from Food network) and the very sight of it made me want to try it. But I had to wait for an occasion to make it and when the occasion did rise, I realised I didn’t have a bundt pan which is what makes the cake look spectacular. I still went ahead and tried it in a normal 9 inch cake pan and it wasn’t bad at all. The gorgeous shape may have been lost but I still got two distinct layers and it tasted divine.

By the time I was ready to give it a second shot, I had a bundt pan and was really excited at the way it was going to turn up. Unfortunately for me, it didn’t look as pretty as I thought it would be, but the taste was spot on, or maybe even better. The cooking time also reduces when using a bundt pan and its a stunning centre piece for your dessert table however you choose to bake it. Go on, give this two layered chocoflan cake a go and enjoy the compliments that would follow .

Notes: I halved the recipe and used a 10 cup bundt pan for the cake. came out perfect. The measurements are a bit tricky to halve but attainable. Just before serving I slightly warm the slices and then drizzle the Dulce de Leche on top.

  • For the cake

  • 142g of butter, at room temperature
  • 191g of caster sugar
  • 1 egg, at room temperature
  • 174g of plain flour
  • 3/4 tsp baking powder
  • 3/4 tsp bicarbonate of soda
  • 37g of Dutch process cocoa powder
  • 295ml of buttermilk
  • For the flan

  • 340g of evaporated milk
  • 395g of condensed milk, sweetened
  • 115g of cream cheese
  • 3 eggs
  • 1 tbsp of vanilla extract
  • 1/2 tsp ground nutmeg
  • 2 tsp dulce de leche
Preheat oven to 175°C/gas mark 4 and place a rack in the middle of the oven
Coat a 12-cup bundt pan generously with melted butter and pour in 1/4 cup Dulce de Leche. If it's too thick to pour then spread it around with a spoon, or warm it slightly in the microwave and pour into the pan. The latter method is highly recommended
Place the bundt pan in a large roasting pan (which is going to act as the water bath while baking)
Get the cake batter going by beating together the butter and sugar on medium speed till light and fluffy. An electric beater makes this much easier. Add the egg and continue beating till well combined. In a separate bowl, whisk together the flour, baking powder, baking soda and cocoa powder
Beat in 1/3rd of the flour mix into the egg mix followed by 1/2 of the buttermilk. Repeat till all the ingredients are used up, ending with flour mix. Make sure the batter is smooth and there are no lumps of flour visible. Pour this batter into the bundt pan and spread evenly
For the flan, whisk together all the ingredients (under the flan section) either in a blender or using a whisk till well combined. Make sure the cream cheese is fully incorporated into the mix and there are no lumps visible
Pour this mix slowly on top of the cake batter. It may appear to mix a bit, but that’s absolutely fine, they will separate while baking
Cover the bundt pan with foil and pour hot water into the roasting pan, about 1 inch high and carefully place into the oven. Bake for about 1 to 1 1/4 hours or until a tooth pick inserted into the cake comes out clean
Remove the cake from the water bath and keep aside to cool completely on a wire rack after which you can transfer it to the refrigerator and leave to set for at least 4 hours or overnight
When ready to serve, carefully turn the bundt pan onto a rimmed plate and jiggle it slightly to release the cake. It could be a bit challenging, but if you have greased it well enough, it would come out with a determined jiggle
Drizzle some warm Dulce de Leche on top and serve
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