Chocoflan Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Bundt pan, 12 cup capacity
softened butter to coat cake pan
1/4 c cajeta or caramel sauce
Flan:
1 12 oz can evaporated milk
1 14 oz can sweetened condensed milk
4 oz cream cheese, room temperature
3 eggs
1 T vanilla
Cake batter:
10 T butter, room temperature
1 c sugar
1 egg, room temperature
1 3/4 c flour
3/4 tsp baking powder
3/4 tsp baking soda
1/3 c cocoa powder
1 1/4 c buttermilk
Garnish:
chopped pecans
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Directions: |
Directions:Preheat oven to 350 degrees F.
Coat Bundt pan with butter. Pour caramel sauce in bottom of pan and place in a large roasting pan.
Flan: In a blender add the milks, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
Cake batter: In an electric mixer add butter and sugar and beat until light and fluffy. Beat in egg. Sift flour, baking powder, baking soda and cocoa together. Beat in 1/3 of the flour mixture and then 1/2 of the buttermilk into the egg mixture. Repeat ending with the flour mixture. Blend well.
Pour cake batter into pan and spread evenly. Slowly pour flan mixture over cake batter. Cover with foil and add 1 inch of hot water to the roasting pan.
Bake 1 hour or until toothpick comes out clean. When cake is done remove from the water bath and cool completely to room temperature.
Remove from pan onto serving platter. Scrape any remaining caramel sauce from pan onto cake. Garnish with chopped pecans and serve. |
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