ChocoFlan is a Mexical traditional dessert that became popular because of the double layer -Half chocolate cake and half flan. This is a delicious dessert that you can make it on your own.
Ingredients
For the cake
Butter (room temperature) - 10 tbsp.
Sugar - 1 cup.
Egg - 1
All-purpose Flour - 1 3/4 cups
Baking powder - 3/4 tsp
Baking soda - 3/4 tsp
Cocoa powder - 1/3 cup
Buttermilk - 1 1/4 cup
For the Flan
Evaporated milk - 1 (12 oz) can.
Sweetened condensed milk - 1 (14 oz) can.
Cream cheese (room temperature) - 4 oz
Eggs - 3
Vanilla extract - 1 tbsp
For Garnish
Cajeta or Caramel sauce - 1/4 cup
Chopped pecans - 1/4 cup
Method
Preheat the oven to 350 F. Coat a bundt pan with butter and coat the bottom of the pan with 1/4 cup Cajeta or Caramel sauce. Place the bundt pan in a large roasting pan (The roasting pan will serve as a water bath during baking).
Making the cake - Beat the butter and sugar in a bowl using an electric mixer until the mixture is light and fluffy. Combine the egg. Sift the flour, baking powder, soda and cocoa powder and add 1/3 of the flour mixture to the butter-sugar-egg mixture. Add 1/2 of the buttermilk to the egg mixture. Repeat until the flour is well incorporated.
Making the Flan - In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend the mixture on high for 30 seconds.
Pour the cake batter into the greased bundt pan and slowly pour the flan mixture over the cake batter. The batters may appear to mix when you pour them into the pan but they completely separate while baking - with the flan ending up at the bottom.
Cover the pan with foil and add about 1-inch of hot water to the roasting pan.
Slide the roasting pan with the bundt pan into the oven and bake for an hour until the surface of the cake is firm to touch or an inserted tooth pick comes out clean.
When the cake is done, remove from the water bath and let it cool completely for an hour.
When the cake is cool, flip the bundt pan over a platter and scrape any Cajeta from the pan and garnish with chopped pecans.
