Chocolate Flan Cake
I came across a Cuban cafe in Bedford-Sty NY while looking for interesting subjects to paint. Interested in all things Cuban, one menu item caught my eye, “Chocolate Flan Cake”. It sounded interesting and tasty. It starts out with the chocolate on the top but by the time the baking is done, the Flan is on top! To be honest it took me two attempts to get something worthy of the UJT audience.This is Muy Bueno!
6 Tbsp unsalted butter
4 oz semi-sweet chocolate chips
/2 cup + 2 Tbsp all-purpose flour
1/3 cup cocoa powder
1 cup sugar (or substitute)
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1/2 cup buttermilk
1 tsp vanilla extract
1 (14-ounce/420-mL) can sweetened condensed milk
1 (12-ounce/360-mL) can evaporated milk
2 large eggs, slightly beaten
6 egg yolks, slightly beaten
2 teaspoons vanilla extract
Optional Caramel Sauce
1 1/4 cup sugar
1 Tbsp water
1 tsp Key Lime juice
1 Bar Semi-sweet chocolate
- Spray the bundt cake pan with non-stick cooking spray making sure to cover it completely and evenly.
- Preheat the oven to 350 degrees Fahrenheit.
- Make the Chocolate Cake:
- In a microwave-safe bowl, add the butter and chocolate chips. Microwave on High for 1 minute. Stir the mixture. Microwave on High for 30 seconds.
- Combine the mixture together making a smooth and creamy chocolate sauce.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, sugar, baking soda and salt. Set aside.
- Add the eggs, vanilla extract and buttermilk to the chocolate sauce. Using a mixer or your choice, mix on Low speed for 30 seconds or until well-combined.
- Add half of the dry ingredients to the batter and mix on Low for 1 minute or until well-combined. Add the remaining dry ingredients and mix together making sure all the dry ingredients are completely incorporated.
- Transfer the chocolate cake batter into the bundt pan. Use a spatula to spread the batter into an even layer.
- Make the Flan Cake:
- In a mixing bowl, combine the condensed milk, evaporated milk, eggs, egg yolks and vanilla. Whisk until smooth.
- Pour the mixture through a sifter to remove any large pieces of egg white.
- Slowly pour the flan cake mixture on top of the chocolate cake batter. Leave room at the top of the pan for the cake to rise.
- Cover the cake pan with foil and wrap it securely.
- Fill a large baking pan halfway with hot water and place into the oven. Place the cake pan in the water bath.
- Bake for 1 1/2 hours. Check for doneness by inserting a toothpick into the cake and it should come out clean.
- Replace foil on top of pan. Remove the cake pan from the water bath and allow to cool for at least 1 hour.
- Refrigerate covered cake for at least 6 hours. Overnight is best.
- Removing the cake from the bunt pan:
- Fill a large baking dish with hot water. Place the cake pan in the water bath for 2 minutes.
- During this time, run a knife around the cake, separating it from the pan.
- Invert a cake plate over the cake pan and then flip it over. Jiggle the cake pan a few times to loosen the cake.
- Before serving, make the Flan caramel sauce. In a non-stick saucepan over medium heat water, Key Lime juice and melt the sugar until it turns into a dark caramel, 9 to 10 minutes. As the sugar liquefies into caramel move the pan around but do not stir it. (Watch closely during the last few minutes to make sure it does not burn.) Keep swirling the pan after you remove the caramel from the heat, as the caramel will keep cooking. You have to work quickly.
- Decoratively drizzle caramel sauce over the entire cake. Let it cool before serving.
- Shave semi-sweet chocolate curls using you vegetable peeler and sprinkle over the top of the cake.
Serve with whipped cream, ice cream or top with fresh fruit and/or your favorite nuts.