DULCE DE LECHE CHOCOFLAN
Also known as el pastel imposible (the impossible cake), chocoflan is a baking wonder, its layers of chocolate cake batter and dulce de leche flan swapping places in the oven and coming out as a tiered two-desserts-in-one showstopper. This Mexican staple is often served at birthday parties and other celebrations, but comes together easily enough to enjoy as a sweet treat at home.
Provided by Genevieve Ko
Categories snack, cakes, dessert
Time 2h30m
Yield 12 servings (one 10-inch cake)
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees.
- Make the flan: In a blender, combine the dulce de leche, evaporated milk, cream cheese, vanilla extract and salt, and blend until smooth, 20 to 30 seconds. Pour in the eggs and blend for another 10 seconds until smooth.
- Make the chocolate cake: Sift the flour, sugar, cocoa powder, baking soda, baking powder, cinnamon and salt directly into the bowl of a stand mixer fitted with a paddle attachment. Mix on the lowest setting until just combined, then add the butter and continue mixing on low speed until the mixture resembles wet sand. Stop the mixer and scrape down the sides of the bowl if needed.
- In a liquid measuring cup, combine the coffee, buttermilk, egg and vanilla extract, then slowly pour it into the flour-butter mixture with the mixer running on low. Scrape down the sides of the bowl and beat the mixture on high for 1 full minute.
- Liberally coat a 10-cup Bundt pan with nonstick baking spray. Add the cake batter, smoothing the top with an offset spatula or spoon. Carefully ladle in the flan mixture so you disturb the cake batter as little as possible. Transfer the Bundt pan to a roasting pan or baking dish large enough to fit the Bundt pan. Grease a piece of foil and place it onto the Bundt pan, greased side down, folding it over the edges to loosely seal it. Transfer to the oven. Pour enough water into the roasting pan or baking dish to come up 2 to 3 inches (tap water is fine).
- Bake until a skewer inserted in the cake part comes out with few to no crumbs, 1 1/2 to 2 hours.
- Carefully remove the Bundt pan from the roasting pan and uncover. Transfer to a rack and let cool to room temperature. Once fully cooled, cover the top with plastic wrap and refrigerate until chilled and set, at least 2 hours.
- Once you're ready to serve, carefully run a knife around any edges that are still sticking, then invert onto a serving platter, gently shaking it up and down if it's being difficult. (If it was greased properly, you shouldn't have any major issues.) The chocoflan can be covered and refrigerated for up to 3 days.
'CHOCO-FLAN' DULCE DE LECHE CAKE
Ready our 'Choco-Flan' Dulce de Leche Cake for the fridge in 15 minutes. Rompope adds a welcome twist to this flan and dulce de leche cake creation!
Provided by My Food and Family
Categories Dairy
Time 4h45m
Yield 24 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375ºF.
- Beat cake mix, water, sour cream, oil and 3 eggs with mixer until blended. Blend remaining eggs, cream cheese, rompope, sugar and cinnamon in blender until smooth.
- Spoon dulce de leche into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray; cover with cake batter. Gently drop spoonfuls of cream cheese mixture over batter. Cover with foil sprayed with cooking spray (sprayed side down).
- Place tube pan in shallow pan. Add enough water to shallow pan to come halfway up side of tube pan.
- Bake 1-1/2 hours or until toothpick inserted near center of dessert comes out clean. Transfer fluted pan to wire rack; cool dessert completely. (Do not remove from pan.) Refrigerate 2 hours.
- Loosen dessert from sides of pan with knife. Invert dessert onto plate; gently remove pan. Serve dessert topped with COOL WHIP.
Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 220 mg, Carbohydrate 28 g, Fiber 0 g, Sugar 22 g, Protein 5 g
CHOCOLATE FLAN CAKE RECIPE
Steps:
- Gather the ingredients and preheat the oven to 350 F.
- Grease a 12-cup Bundt, tube, or angel food cake pan generously with butter or vegetable shortening.
- Place the cake mix in the bowl of a standing mixer. Add cocoa powder, milk, sour cream, vegetable oil, 3 eggs, 2 teaspoons of vanilla, and a pinch of salt, and mix well.
- Place the condensed milk, evaporated milk, 3 eggs, 1 tablespoon of vanilla, and 1/4 teaspoon of salt in a blender and pulse until well blended.
- Gently warm the dulce de leche in the microwave to soften it and then mix it with the caramel sauce. Place half of the caramel and dulce de leche mixture in the bottom of the baking pan. Reserve the remaining half.
- Pour the chocolate cake batter into the pan. Pour the blended condensed milk and egg mixture into the pan over the chocolate cake batter-do not mix. Cover pan with an oiled piece of aluminum foil.
- Set the baking pan inside a roasting pan. Place the pans in the oven, then carefully fill the roasting pan with 1 to 2 inches of hot water.
- Bake for 1 hour and 15 minutes, or until the cake springs back to the touch. Carefully remove the cake and roasting pan from the oven (avoid sloshing/spilling the hot water).
- Let cake cool in the pan on a rack for 1 hour, then refrigerate for 2 hours or until completely cooled.
- Remove the foil from the pan, and gently tap the pan on the counter. Gently loosen the edges of the cake from the sides of the pan. Invert a large plate over the top of the pan, then flip it so that the cake can slide out and onto the plate.
- Heat the remaining caramel sauce and dulce de leche mixture and then drizzle it over the cake. Decorate the cake with chocolate sprinkles, if desired.
Nutrition Facts : Calories 457 kcal, Carbohydrate 66 g, Cholesterol 97 mg, Fiber 1 g, Protein 10 g, SaturatedFat 6 g, Sodium 457 mg, Sugar 52 g, Fat 17 g, ServingSize 1 cake (12-16 servings), UnsaturatedFat 0 g
IMPOSSIBLE CHOCOLATE FLAN CAKE
Chocolate Magic Flan Cake combines two favorite desserts in one! Part moist chocolate cake and part creamy custard, it's the ultimate sweet treat!
Provided by Lalaine Manalo
Categories Dessert
Time 1h25m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 F.
Nutrition Facts : Calories 555 kcal, Carbohydrate 76 g, Protein 13 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 145 mg, Sodium 338 mg, Fiber 2 g, Sugar 57 g, ServingSize 1 serving
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- Preheat the oven to 350°F (180°C). In a blender, combine the dulce de leche, evaporated milk, cream cheese, vanilla extract, and salt and blend until smooth, 20 to 30 seconds. Pour in the eggs and blend for another 10 seconds until smooth.
- Sift the flour, sugar, cocoa powder, baking soda, baking powder, salt, and cinnamon directly into the bowl of a stand mixer fitted with a paddle attachment. Mix on the lowest setting until just combined, then add the softened butter and continue mixing on low speed until the mixture resembles wet sand. Stop the mixer and scrape down the sides of the bowl if needed.
- Liberally coat a 10-cup (2.5 liter) Bundt pan with cooking spray. Add the cake batter, smoothing out the top with an offset spatula or spoon. Carefully ladle in the flan so you disturb the cake batter as little as possible. Transfer the Bundt pan to a roasting pan or baking dish large enough to fit the Bundt pan. Grease a piece of foil and place it greased side down onto the Bundt pan, folding it over the edges to loosely seal it. Transfer to the oven, then pour water (from the tap is fine) into the roasting pan or baking dish to come up 2 to 3 inches (5 to 7.5 cm).
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