flan cake

Mexican Chocoflan Impossible Cake is a dense, rich chocolate cake stacked with creamy vanilla flan, dripping with a delicate layer of cajeta caramel sauce!

Chocoflan Impossible Cake

condensed milk

evaporated milk

cream cheese, (softened)

eggs

vanilla extract, (Mexican if possible)

unsalted butter, (softened)

sugar

all-purpose flour

cocoa powder, (unsweetened)

cinnamon

baking powder

baking soda

buttermilk

butter (for greasing)

cajeta ((caramel sauce))

You will need a 12-cup bundt pan and a roasting pan large enough to put the bundt pan inside of and have plenty of room for water. You are creating a Bain Marie or water bath to cook the flan layer.&nbsp;

Set one oven rack in middle of the oven. Preheat oven to 350 degrees F. Coat the bundt pan with butter and drizzle the bottom of the pan with cajeta.

Boil about 2 quarts of water for the Bain Marie.

For the Chocolate Cake Layer: With an electric stand mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes. Beat in the egg.&nbsp;Sift all dry ingredients together in a separate bowl. Then mix the dry ingredients into the wet mixture, 1/3 at a time, alternating with buttermilk until all ingredients are incorporated.

For the Flan Layer: Place all the flan ingredients together in a blender and blend on high until smooth, about 30 seconds.&nbsp;

Set the bundt pan inside the roasting pan. Scoop cake batter into the bundt pan on top of the cajeta, smooth it out. Then gently pour the flan mixture over the back of a large spoon into the bundt pan so that it lays on top of the cake batter.&nbsp;

Lightly butter a piece of foil and cover the bundt pan tightly, butter side down against the cake.&nbsp;Pour boiling water in the roasting pan about two inches high.&nbsp;Gently slide the pan onto the middle oven rack.&nbsp;Bake for 1 hour without opening the oven door. (You need to keep all of the steam inside the oven to do its job.)&nbsp;

Remove the foil and test the cake. It should be firm to the touch, and an inserted toothpick should come out clean. (If not, place back in the oven for another 10-20 minutes.) Remove the cake from the water bath and cool completely to room temperature. When cool, shake the pan from side to side to loosen, place a large platter inverted over the cake, hold tightly and quickly flip over. With a rubber spatula scrape the remaining cajeta onto the cake.

Serve at room temperature, or chill and serve cold. Both are !Muy Delicioso!&nbsp;Garnish with more cajeta if desired.&nbsp;

This Parisian-style flan dessert is a recipe that'll whisk you away to France!

Parisian Flan (French Custard Pie)

(750 ml) milk

(250 ml) sugar

vanilla bean,

(90 ml) cornstarch

(250 ml) 35% cream

(375 ml) unbleached all-purpose flour

(15 ml) sugar

(1 ml) salt

(180 ml) cold unsalted butter, diced

(60 ml) milk

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In a saucepan, bring milk, sugar, vanilla bean and seeds to a boil. Remove from heat, cover and let steep for 10 minutes.

In a bowl, dissolve cornstarch in cream with a whisk. Add egg yolks and whole egg. Slowly incorporate into infused milk. Cook over low heat, stirring constantly with a wooden spoon or spatula, taking care to scrape the bottom of the pan, until mixture thickens and coats the back of a spoon. Remove from heat and strain. Cover with plastic wrap directly on cream and let cool in the refrigerator or over an ice water bath. Set aside.

Flan

In a food processor, combine flour, sugar and salt. Add butter and pulse a few seconds at a time until it is the size of peas. Add milk and egg yolk and pulse until a ball begins to form. Shape into a disc with your hands.

On a floured work surface, roll out pastry and line a 20 cm (8 inch) in diameter and 6-cm (2 ½-inch) deep springform pan. Press firmly. Place in the freezer for 15 minutes or 30 minutes in the refrigerator.

With the rack in the lowest position, preheat the oven to 200 °C (400 °F).

Pour cooled custard into crust. Cut off excess dough to ½ cm (¼ inch) of the custard level. Place on a baking sheet and bake for about 40 to 45 minutes or until custard is only slightly wobbly. Set the oven to broil and caramelize for about 5 minutes or until surface of custard is partially burnt. Remove from oven. Let cool and refrigerate for 6 hours. Unmould.

Crust

BONJOUR 
je suis super contente je l'ai réussie pour la première fois j 'ai bien respecter les doses bref et sa correspond bien a la photo j'ai triché j ai mis une pate feuilleté acheté mais rien a changer c 'est un délice merci.
bonne journée

Puis-je utiliser de la crème à fouetter pour le flan ?

Puis-je utiliser de la crème à fouetter ?

The parisian flan came out exactly like the ones I have in France ...perfect,thanks for the  recipe...

Bonjour ,
Je l'ai fait déjà une fois , ma petite fille c'est régalée, ainsi que des amies. Je le recommence pour la fêtes des grand-mères. Bon j'espère qu'il sera bon aussi.

Un flan très bon mais je n sais pas obtenu la texture rechercher, j’ai l habitude de manger des  flans de boulangerie qui sont moins crémeux et plus ferme plus gélatineux.
J’ai respecter toutes les étapes je ne sais pas où est le manque. Le goût était là mais pas la texture

Super bien réussi! Je l'ai fait pour la première fois et ma famille a adoré! Très facile à faire également

J’ai fait cette recette parce qu’après une amygdalectomie, je cherchais une recette froide, qui contient plus de protéines que le Jello. Ce flan est un pure délice, un morceau de paradis en bouche! J’ai omis volontairement la croûte, et fait cuire dans des ramequins, en utilisant le principe de cuisson de bain-marie de Ricardo.

Comme en France :) Vraiment très bon, une super recette !
Par contre, peut être dû a mon four, la pate au milieu n'était pas cuite comme il fallait (35 min, Electrique, chal tournante, 375 deg C: deja grillé sur le dessus).

Est-ce que le pourcentage de matières grasses du lait a un impact sur la recette? 1% 2% ou peu importe...

https://cdn.jwplayer.com/v2/media/KtuKsJcm

Measuring liquid ingredients

Puerto Rican Flancocho is the ultimate dessert mashup! Creamy vanilla flan on top of a moist vanilla cake. It&#039;s a sweet everyone will love!

Flancocho

(12 oz) can evaporated milk

(14 oz) can sweetened condensed milk

eggs (bring to room temperature

tsp vanilla extract

yellow cake mix (plus all other ingredients needed to make cake)

Preheat the oven to 350°F.In a small saucepan over medium-low heat, add the sugar and melt until fully dissolved, keeping a close eye to prevent burning. Swirl the pan gently as the sugar starts to melt. Once the sugar turns a rich golden color, remove it from the heat.

Quickly pour the melted sugar into the cake pan, spreading it evenly all around the bottom and sides of the pan before it hardens. Set it aside to cool.

In a blender, combine the sweetened condensed milk, evaporated milk, eggs and vanilla extract until smooth. Pour the mix over the caramel sauce.

In a large bowl, use a mixer to prepare the cake mix following the package instructions. Carefully pour the cake batter over the flan. DO NOT STIR THEM TOGETHER.

Cover the cake with aluminum foil.

Add the cake pan to a larger pan and fill the larger pan with hot water so that the water comes halfway up the sides of the flan cake pan.

Carefully add the pans to the oven and bake for 1 hour and then check for doneness by inserting a toothpick or thin knife into the center. If it comes out clean the flan cake is done. Otherwise cook for an additional 20-30 minutes.Once done, remove the cake pan from the water bath and set aside to cool completely. Once cool, refrigerate the flan for a few hours or better overnight.

To unmold, run a knife around the edges of the pan to loosen the flan cake a little bit. Then place a serving platter over the flan cake and holding it firmly, flip the plate and cake over, right side up. Cut the cake into slices and serve. Enjoy!

Top 3 flan cake recipes from across the web

The most viewed flan cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocoflan Impossible Cake

Parisian Flan (French Custard Pie)

Flancocho

Top 3 flan cake recipes from across the web

The most viewed flan cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocoflan Impossible Cake

Parisian Flan (French Custard Pie)

Flancocho

The most viewed flan cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine