So most of you know what Flan is, the lovely vanilla custard with caramel sauce that makes your mouth water.
Now how could such a thing get better? Add chocolate.
Paloma is sharing a sweet dessert her children love at home, and a great pairing option for your Mexican Mole Fiesta. Now fret not if you are just making a little mole for you and one or two others, the Chocoflan is well worth the addition cooking, and somehow I bet no matter how big your crowd is you will all be members of the clean plate club.
12 oz. Can Evaporated Milk
14 oz. Can Condensed Milk (Paloma loves La Lechera)
6-7 eggs (3 for flan and 3-4 for cake)
2 Tbs Vanilla Extract (pure is best)
1 Standard box cake mix (or your favorite chocolate cake recipe- one that makes a light fluffy cake)
1/4- 1/2 cup veggie oil (depending on your cake recipe)
Blender, spatula, can opener, measuring cups and spoons, a mixing bowl, foil and 1 deep 9-10 inch round cake pan. (Alternatively, you can use 2 shallow 8-9 inch round cake pans as Paloma did in these pictures, depending on whether you prefer 2 short cakes with thin layers or 1 tall cake with thick layers.)
Preheat over to 350 degrees. Create a water bath (baño de María) by filling a large pan (large enough to fit your cake pan inside it) half full with water and place in the oven on a middle rack. You want the water to be roughly half the height of your cake pan.
Follow the instructions on the back of your standard chocolate cake mix to make the chocolate cake batter, set aside.
In a blender, pour the evaporated milk, condensed milk, 3 eggs, and 2 tablespoons vanilla. Blend until fully combined.
In a skillet on the stove over medium heat, add a 1/2 cup of sugar and stir continuously. You want the sugar to melt but, not burn. When the sugar is melted and a light golden brown color, it is finished. Immediately pour the melted sugar into the cake pan. Swirl the caramel until you have completely covered the bottom on the pan, let harden.
Pour the contents of the blender (the flan) into the cake pan with caramel. Pour the chocolate cake batter into the same pan on top of the flan mixture. Don’t worry if the two batters mix a little, as they will separate in the oven.
Cover the cake pan with foil and place into the shallow pan of water in the oven. You want the water level to be slightly higher than your flan layer. Once you have set the pan in the water, make sure the water level is low enough that no water enters the cake pan. Cook for 60 minutes.
Check the cake by piercing with a toothpick of knife. If it comes out clean, it is ready. If the cake needs to bake longer, continue to bake without the foil cover for an additional 5-8 minutes and then check again.
When the cake is done, remove the pan from the oven. Cool for at least 10 minutes before platting.
Place a serving dish over the top of the cake pan. Holding the serving dish against the pan with oven mitts or pot holders, flip the serving dish and cake pan at the same time, and gently remove the cake pan from the chocoflan.
Serve immediately or let the cake sit for 40 minutes to cool completely and then serve. You can eat Chocoflan either warm or cool, but Paloma prefers her chocoflan chilled.