Bio
I like video games, live music and flans
One of my all time favorite
Ingredients US Customary - Metric For the Flan Layer: 14 ounces sweetened condensed milk 12 ounces evaporated milk 4 ounces cream cheese, softened 3 large eggs 1 tablespoon vanilla extract, Mexican if possible For the Chocolate Cake Layer: 10 tablespoons unsalted butter, softened 1 cup granulated sugar 1 large egg 1 3/4 cups all-purpose flour 1/3 cup cocoa powder, unsweetened 1 tablespoon ground cinnamon 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1 1/4 cup buttermilk For the Pan: 2 tablespoons softened butter for greasing 1/4 cup cajeta (caramel sauce) Instructions 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. 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. 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. 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. Lightly butter a piece of foil and cover the bundt pan tightly, butter side down against the cake. Pour boiling water in the roasting pan about two inches high. Gently slide the pan onto the middle oven rack. Bake for 1 hour without opening the oven door. (You need to keep all of the steam inside the oven to do its job.) 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! Garnish with more cajeta if desired.
Step 1 Preheat oven to 350 degrees F (175 degrees C). Step 2 In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside. Step 3 In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil. Step 4 Bake in preheated oven for 60 minutes. Let cool completely. Step 5 To serve, carefully invert on the serving plate with edges when completely cool.