Mexican influenced chocolate cake with a tunnel of cream cheese flan. Serve with caramel sauce. You are going to want to big slice!
Have you ever heard of a
chocolflan? It is a Mexican cake consisting of a layer of chocolate and a layer
of flan. What makes it a standout is the magic that happens during the baking
process. The chocolate batter is placed first into the bundt pan and the flan
is poured over the top. During baking, the flan sinks to the bottom and the
chocolate cake layer rises to the top. The result is a unique and impressive layered
cake that is two-tone throughout. That is what I intended to deliver to you
today, unfortunately it’s not.
You see, a funny thing happened
when I tested the chocoflan recipe—it insisted on turning into a tunnel cake!
Except for the visual inaccuracy, the cake itself is pretty darn good. I
decided that it must be divine intervention that prevents me from getting the
desired result. Never the one to question divine intervention, I present to you
my latest (albeit yummy) mistake.
For the record, I have successfully made chocoflan before using a recipe, but I challenged myself to create my own version. So, until, it is perfected (my guinea pigs, I mean family, can only eat so much cake in a short period of time) please enjoy this fabulous, moist, chocolaty tunnel cake. The one thing you need to know is to allow plenty of time for baking. The batter and flan are gently baked in a water bath and can take up to almost 2 hours. Do not let that deter you from trying out this cake. Your patience will be rewarded. Enjoy!
CHOCOFLAN TUNNEL CAKE
INGREDIENTS:
For the cake layer:
1 1/2 cups half and half
1/4 cup butter
1/2 cup cocoa powder
2 cups sugar
3 oz. unsweetened chocolate baking squares, chopped
1 1/2 cups half and half
1/4 cup butter
1/2 cup cocoa powder
2 cups sugar
3 oz. unsweetened chocolate baking squares, chopped
2 cups flour
1 tsp. baking powder
1 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. ground cinnamon
3/4 tsp. salt
12 oz. caramel sauce or dulce de leche, divided
2 eggs
1 tsp. vanilla extract
1 tsp. vanilla extract
For the flan layer:
3 oz softened cream cheese
3 eggs
1 (14 ounce) can sweetened condensed milk
1 1/2 cup half & half
1 tsp. vanilla extract
1/8 tsp. ground cinnamon
For the garnish:
1/3 cup white chocolate shavings
INSTRUCTIONS:
Preheat oven to 350 degrees F. Heat hot water for a water bath.
In medium saucepan on medium heat, bring half and half, butter, and cocoa powder to a simmer, whisking until smooth. Add sugar, whisking until smooth. Turn off heat and add baking squares. Stir until smooth and creamy. Remove from heat. Allow to cool about 5 minutes.
Combine flour, baking powder, baking soda, cinnamon, and salt into a bowl. Whisk to incorporate. Set aside.
Generously spray bundt pan with cooking spray. Drizzle the bottom with 1/3 cup caramel sauce or dulce de leche.
Place 2 eggs into a mixing bowl and beat slightly. Slowly drizzle 1/4 cup of the warm chocolate mixture, whisking briskly to incorporate. Slowly drizzle the remaining chocolate mixture into the egg mixture, whisking briskly. Add vanilla extract. Working in thirds, add the flour mixture into the wet until just incorporated. Pour batter into bundt pan.
Using an electric mixer, beat cream cheese and 3 eggs until smooth. Add the remaining flan ingredients, beating until smooth, about 1 minute. Pour gently over cake batter
Tightly cover with a bunt pan greased foil. Place in a roasting pan. Add 1 inch of hot water to pan. Bake for 110 minutes or till a toothpick comes out clean. Cool completely before unmolding. To unmold place the bundt pan upright in a bowl of hot water for a minute. Invert pan onto a plate and give it a good shake.
Garnish with white chocolate shavings. Serve cake with a drizzle of caramel sauce. Serves 10.
ALSO FOUND ON IN GOOD FLAVOR
 |
| Hidden Goodness Mother's Day Cake |
 |
| Grandma Yearwood's Coconut Cake |
 |
| Chocolate Crepe Cake With Pumpkin Mascarpone Cream Filling |
No comments:
Post a Comment