Dreamy. Completely and utterly without fail the most dreamy dessert I’ve tasted since indulging my sweet tooth in a creamy coconut ice cream fudge sundae about one month ago.
I don’t eat many sweets. There’s a good reason for this. Mostly because once I start, I can’t stop.
And second, I’m too lazy to make dessert. I’d rather spend my time in the kitchen creating some sort of fabulously tasty concoction for dinner.
So I usually leave the dessert making to my two sassy gals. Or mooch off my friends, who are ever so clever at baking and pastry.
However, in celebration of Cinco de Mayo I thought I’d pull myself out of my self-imposed ban from baking and whip up something special.
This is special indeed. I’m not the biggest fan of flan, unless it’s a flan my brother or sister-in-law prepare. Combine their flan with a most decadent and moist cake topped with a rich caramel sauce and words cease to flow from my mouth. Meaning… I’m speechless. Which doesn’t happen often. I assure you.
I’m so excited to post this recipe. It comes from my beautiful sister-in-law’s Mother, Nelly Rodriguez de Galofre in Colombia, South America. A beautiful and gracious lady who has so kindly shared her family recipe with me. I am honored. Mis mas sinceras gracias a usted dona Nelly!
Three delightful layers. Caramel sauce, chocolate cake and flan. Once this cake is baked, the flan will fall to the bottom of the pan and the cake will rise to the top. Flip it over and you have Chocoflan!
I know this recipe looks long, but I’ve been very detailed about each step. Once you make this cake, you’ll think it a breeze! Have fun!
*Use a deep 9 or 10 inch round or square cake pan or a 9 – 10 inch deep bundt pan. Grease the pan with a little oil.
Pre-heat the oven to 350F
For the caramel:
1 cup sugar
1/2 cup water
In a heavy bottom sauce pan add the sugar and water and heat on medium heat. No need to stir, just swirl the pan around a bit while it’s heating up. Let the syrup come to a boil and this will allow the water to evaporate and syrup to caramelize. This may take a little time so just hang out in the kitchen and be patient because when the sugar begins to caramelize it does so quickly. (And before you know it, you’ve burnt the caramel sauce. Yes, I did this)
Once the color has turned to a rich golden brown pour the liquid into the bottom of the cake pan and swirl it around until it has coated half way up the sides and bottom of the pan.
Set it aside while you prepare the cake batter.
For the Cake:
2 sticks of butter (or 1/2 lb)
1 cup sugar
4 eggs, room temperature
2 cups all-purpose flour
1 teaspoon baking powder
4 tablespoons cocoa powder
1 teaspoon vanilla
1/4 cup orange juice
In an electric mixer blend the butter with the sugar until it’s light and fluffy, almost white. Whisk in the eggs, one at time until incorporated. Sift together the 2 cups flour and teaspoon of baking powder and then slowly add this to the creamed sugar. Once the flour has been added, stir in the cocoa powder.
Next mix in the orange juice and vanilla. Once it’s well mixed, pour the cake batter into the cake pan on top of the caramel sauce.
For the Flan:
1 can (14 oz) sweetened condensed milk
In that same can (sweetened condensed milk), add whole milk
1 teaspoon vanilla
Pinch of instant coffee
In a blender, add all the ingredients and blend well. Pour this mixture on top of the cake batter, very carefully so you don’t disturb the cake batter.
Place a larger cake pan or baking dish in the oven and fill it with about 1 inch of water. Then place the chocoflan pan in the water bath (bain-marie or bano de maria). Let the cake bake for about 75 – 90 minutes or until the cake is done.
Let the cake cool for about an hour. Then when you are ready to flip the chocoflan, pour some hot water into the larger pan and set the chocoflan pan in the hot water for about 30 seconds. This will loosen the caramel sauce.
Flip the chocoflan onto a cake plate and serve. This cake holds well in the frig for several days. Although I guarantee it won’t last that long. Happy Baking!
Recipe compliments of Nelly Rodriguez de Galofre