In search of an extra special dessert to serve at a Mexican lunch I was serving a few years back, I came across a recipe for chocoflan. El pastel imposible! The impossible cake! Why impossible? Seems so when you are pouring in the layers, the chocolate layer goes in first and the flan layer on top. Yet after it bakes, the layers come out the opposite way! When I prepared this cake the first couple of times, the impossible part of it all was having patience for the cake to release from the mold, Lol! After a while, I learned to let it do it thing and all was good. I did not worry anymore if it did not look perfect when it finally released onto my cake platter. That’s what dulce de leche and pecans are for. If there is one cake I would really suggest to challenge yourself with, it would be this one. It’s so worth the effort. This recipe was adapted for two of my favorite chefs, Rick Bayless and Marcela Valladolid. But you know I always have to add my own little twist. It seems I have not prepared this recipe in a while. But why wait for a special occasion? How about tomorrow? Making everday special. #foodieforlife #pastelimposible #chocoflan
Chocoflan …The Not So impossible Cake!!
You Will Need
1 cup of dulce de leche or Mexican cajeta
Butter and flour for pan
You will need a 10 inch round cake pan with 3 inch high sides or a bundt cake pan
A deep pan that is larger than the cake pan
6 ounces of butter, slightly softened
1 cup sugar
3 tablespoons Nescafe dissolved in 2 tablespoons of hot water
3/4 cup flour
1 cup cake flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/3 cup plus 2 tablespoons cocoa powder
1 teaspoon freshly grated cinnamon
1 cup plus 2 tablespoons buttermilk
For The Flan
1- 12 ounce can evaporated milk
1- 14 ounce can sweetened condensed milk
1 teaspoon Mexican vanilla extract
1 teaspoon coconut extract
For Cake Toppings
1/2 cup finely chopped pecans
1 cup dulce de leche or Mexican cajeta
1. Preheat oven to 350 degrees F. Position rack to the middle. Generously butter the entire pan and sprinkle with flour. Tip the pan and tap out excess flour, set aside. Warm the cajeta or dukce de leche slightly to soften, then pour it over the bottom of pan to coat evenly. Warm 6 cups of water over medium-low heat while you prepare the cake.
2. For the cake, in a large bowl, beat the butter and sugar with an electric mixer at medium-high speed until light in color. Scrape the bowl. Beat in the egg and Nescafe. Sift together the flour,cake flour,baking powder,baking soda,cinnamon, and cocoa. With the mixer on medium-low, beat in about 1/2 of flour mixture, followed by 1/2 of buttermilk. Repeat. Scrape bowl, then raise the speed to medium-high and beat for 1 minute.
3. For the flan, in the blender, combine the two milks, the eggs and both extracts. Blend until smooth.
4. Scrape the cake batter into prepared cake pan and spread evenly. Using a ladle,slowly pour the flan mixture over cake batter. Pull out the oven rack, set the cake into larger pan, then set both pans on rack. Pour hot water around the cake to the depth of 1 inch. Carefully slide the pans into the oven and bake for about 50 to 55 minutes or until a toothpick comes out clean. Remove from the water bath and cool at room temperature for 1 hour.
5. To unmold cake, it’s easiest if you refrigerate for several hours or overnight. Carefully run a thin bladed knife around the edge of the cake to free the edges. Invert a rimmed serving platter or large plate over the cake pan, grasp the two tightly together, then turn them upside down. Gently jiggle the pan back and forth and let the cake release and drop. You may have to show some patience and give it a minute to release. Drizzle the reserved cup of cajeta over the cake and sprinkle with pecans. Yields 12 servings