Chocoflan

Hello everyone!

How is your weekend so far??

So my In-laws are visiting tomorrow.

I find it a good reason to bake something special!

I have been wanting to make this for a while now and I'm so glad I got to make it.

I was so worried that It won't turn out good. 

..And with how busy I am these days, I'm so glad to have time to bake today.

This was actually not that hard.

As long as you have all of the ingredients and you follow the instructions it will

turn out really good!

Chocoflan

Ingredients:

For the Cake:

• 10 Tbsp butter, room temperature
• 1 Cup sugar
• 1 Egg
• 1/4 tsp Baking powder
• 3/4 tsp cocoa powder
• 1/4 tsp salt
• 1 1/4 Cup buttermilk
• butter or baking spray for greasing
• 1/2 cup or more caramel topping

For the Flan:

• 1 12 oz can of evaporated milk
• 1 12 oz can condensed milk
• 4 oz cream cheese, room temperature
• 3 eggs
• 1 Tbsp vanilla extract

Directions:

 

• Preheat oven to 350 F
• Grease a 12-cup bundt pan with butter or baking spray. Pour 1/4 cup of caramel at the bottom of the pan. If the caramel is too thick, warm it up so it will settle evenly on the bottom of the pan.
• Cream the butter and sugar together. Add the egg and beat until light and fluffy.
• Sift the flour, baking powder, baking soda, cocoa powder and salt in a separate mixing bowl.
• Beat the 1/3 of the flour mixture and half of the buttermilk into the egg mixture. Repeat, ending with the last of the flour mixture. Blend well.
• Spoon the cake batter into the pan.  Carefully drag a fork on the top to even it out without disturbing the caramel at the bottom.
• Mix all of the ingredients of the flan together and blend in a blender or with a hand blender.
• Slowly pour the flan mixture into the cake batter.
• Cover with a foil.
• Sit the bundt pan on a roasting tin and add about an inch of the hot water.

• Bake for an hour and half or until ta cake tester comes out clean. The cake layer should rise to the top.
• Remove from water bath and cool to room temperature about 1 hour.
• Remove the pan and scrape any remaining caramel onto the cake. Arrange pecans on top and drizzle with more caramel.
• Slice and serve with caramel sauce.

Enjoy!!!