Wednesday, 17 January 2018

Mexican Chocoflan


Here I am with a recipe called Mexican Chocoflan. Also known as '''the impossible cake'. I'm not sure why it was named impossible cake. I think the 'impossible' was not for the cake's preparation. It might be for the exclamation after you see the end result...like " Wow!!! Impossible!!!" 😊

Anyways...lets call it Chocoflan 😁

Recipe source: My Spicy Kitchen

Ingredients:
Serves 2

For caramel:
Sugar - 3 tbsp

For flan and cake:
Egg - 1 (50 gms, whisked)
Use 2 tbsp from this for the flan and 1 tbsp for the cake

For flan:
Egg - 2 tbsp 
Milk - 3 tbsp (add 1 tbsp milk powder)
Sweetened Condensed Milk - 1/4 cup
Vanilla Extract - 1/4 tsp

For Cake:
Sugar - 2 tbsp
Plain Flour - 3 tbsp
Unsweetened Cocoa Powder - 1½ tbsp
Baking Soda - 1/8 tsp
Baking Powder - 1/ 8 tsp
Salt- a very small pinch
Egg - 1 tbsp
Yogurt - 2 tbsp
Vegetable Oil - 3/4 tbsp
Vanilla Extract - 1/4 tsp

Method:
Grease a baking pan. I used a pudding mould.

For the caramel:
1. Add the sugar in a pan, melt in low heat until sugar starts to caramelise to golden brown colour. Don't stir. Gently swirl the pan. Pour the caramel into the prepared baking pan and swirl it to spread well, the caramel will set solid in few seconds.

Preparing caramel

For the flan:
1. In a separate bowl mix all the ingredients thoroughly with a whisk gently.
2. Set it aside.

For the cake:
1. In a bowl, add all the dry ingredients and mix well.
2. In another bowl, add the egg and wet ingredients. Mix it well thoroughly.
Cake's wet & dry ingredients
3. Now Preheat the oven to 180°c.
4. Mix the above wet and dry ingredients well.

Assembling everything together:
1. Scoop the cake batter into the prepared baking pan and level it.

2. Next strain and gently pour the flan mixture on top.

3. Prepare a water bath -> take a little larger pan that would fit the baking pan. Place the baking pan into the large pan and gently pour hot water into the large pan till it reaches half way up.

4. Bake it for 45 - 60 minutes  (insert a tooth pick or a knife to test if the cake/flan is done) & allow it to cool completely. Cover with aluminium foil and refrigerate it for minimum 2 hours.

5. Remove the foil and run a knife along the edges of the pan to loosen the cake/flan.
6. Flip/invert it on to a plate gently.
Voila!!! Wow... Impossible!!!😊
The magic here is that the layers get swapped while baking! 😀 Enjoy the cool dessert 🍽 😋

Note:
1. For this recipe, my 1 cup = 240 ml.
2. From my experience, it's best to invert the flan/cake only when it cools completely (after refrigeration). The flan sets firmly.
3. After inverting, if some caramel is stuck to the base of the baking pan, immerse the pan in a larger pan of boiling water and melt it. Drizzle over the flan.