Well this post is long overdue, apologies for
that. So, thought I will keep it sweet and simple. Although it may seem
technical, it is quiet amateur baker proof but it will surely impress all your guest.
This is my take on the classic Mexican dessert “Choco-flan”.
For this recipe I used a 12 inch bundt pan.
Ingredients
·
Caramel
base:
o
150g sugar
o
3
tablespoons of water
o
1
tsp of vanilla essence
·
Cake
o
200g
butter
o
200g
sugar
o
200g
flour
o
100g
coco powder
o
1
tsp baking powder
o
4
eggs
o
1tsp
vanilla essence
o
2
tsp of ground coffee brewed in ¼ hot water
·
Flan
o
1
can evaporated milk
o
1
can condensed milk
o
3
eggs
o
1
tsp vanilla essence
·
Caramel
sauce
o
100g
sugar
o
2
tablespoons
o
¾ cup of cream
The first thing you need to do is grease the
bundt pan with butter and flour it.
Caramel base
If any of you are familiar with making caramel
custard, then this stage is the same. In a saucepan, put the sugar and water.
Now step away and let it do its thing. DO NOT touch it, I always get tempted to
stir it but if you do, it will crystalize. Saying that, make sure not to walk away
because caramel is something that can burn in a blink of a moment.
Once it starts looking like a river of gold,
move it from the stove immediately, pour it onto the base of the bundt pan,
cover it with cling film and put it in the fridge.
If you have done this right then to be honest
you have just conquered the most technical part of the whole recipe.
Now the cake
Add all the dry ingredients together.
Use an electric hand whisk to the sugar and
butter until it turns into a smooth and creamy batter.
Crack in 2 eggs and beat
it on medium speed. Then add half of the flour and mix it in well. Crack in the
final 2 eggs and finally the last bit of flour. You are going to be left with a
rich and chocolatey batter, to this add the brewed coffee and vanilla essence.
The good part about this is that you can use
the recipe for a basic chocolate cake too.
Now that you have made the cake batter take the
bundt pan out of the fridge and pour the batter over the caramel base and keep
it aside.
Next the flan
This is the easiest part. Put all the
ingredients into a blow and use a whisk to mix it all really well. Yeah you are
done, told you it was going to be easy.
Now pour it over the cake batter.
Cover it with foil and bake it for 1 hour and
15 minutes at 185*C. When you do, make sure to keep a tray of hot water on the
rack under.I am not entirely sure about the science behind
it, but while baking the flan mix sinks to the bottom and the cake ends up on
top. That is the what the end result should look like.
After 1 hour and 15 minutes put a toothpick
into the cake, if it comes out clean then it is time to take it out. If not,
then keep it in for another 3-5 minutes and that should do the trick.
Once you take it out, let it cool. This is
probably the hardest part of it all and I cannot stress this enough! But
seriously you need to let it cool down properly. I would say give it at least 2
hours. The first time I made this, I was in such a hurry that I flipped it out
of the bundt pan and it fell apart.
Finally, the caramel
sauce
Do you remember the technical skill you learned
few minutes ago, on how to make caramel? That is now going to come in handy,
follow the process of the caramel base. Now you need to let it go slightly
darker this time, once it does move it from the stove and whisk in cream and
add the vanilla essence.
I like to make this last because by the time
the cake cools down, the sauce will be warm.
After couple of hours, the wait is finally
over! Use a butter knife and go around the edge of the
pan,put a plate (bigger than the pan) or a wooden board over the bundt pan and
flip it. Pour the warm sauce over it, cut yourself a piece, sit back, relax and
enjoy.
If you try this recipe please do share it with
me, I would love to see your take on this sweet treat. Tag me on Facebook and
Instagram @misstgeorge, also use the hashtag #misstgeorge and don’t forget to hit the like button on my social media pages for more
updates and recipes.
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