I think it was my friend Nelly from Cooking with Books who first showed me a picture of Chocoflan, or impossible cake, and I have had it in the back of my mind ever since. I mean, who wouldn’t want moist chocolate cake and smooth, creamy flan all in one bite? Nobody? I didn’t think so.
The first time I tried to make Chocoflan, I thought I’d be snazzy and use brownie batter and make individual ones in ramekins. The brownie batter steadfastly refused to rise up through the flan mixture and trade places, so I finally got annoyed and turned all the ramekins out into a greased 11″x7″ pan, swirled the flan around with the batter and let it bake until everything was set up. Then I cut a lot of it into wee pieces to use as a mix-in for ice cream. The rest of it, I ate. Because even though it hadn’t turned out the way I’d envisioned–not even close–it was ridiculously good.
When Progressive Eats rolled around again with the theme Tex-Mex, chosen by Milisa of Miss in the Kitchen, I decided it was time to revisit chocoflan and do it up right this time.
Mexican Spiced Chocoflan
I went straight to one of the foremost authorities on Mexican food to get my base recipe: Rick Bayless. The man knows what he is doing. To his basic recipe (linked in my recipe), I added some salt and some spices to arrive at Mexican Spiced Chocoflan. And friends, this is totally dinner party-worthy. It is sweet, but not overly so. The cake has some hints of coffee and just a bit of heat, and the flan is smooth, creamy coffee-cinnamon flavored bliss. You can make one big guy like I did, but individual guys would be lovely as well, and maybe even more special for a dinner party. Or even a Progressive Dinner!
For the Cake
- 5 ounces (10 tablespoons) butter, cool room temperature
- 7 oz (1 cup) granulated sugar
- 3/8 teaspoon fine sea salt
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- 3/4 teaspoon chipotle powder
- 1 egg
- 2 tablespoons espresso powder dissolved in 1 1/2 tablespoons hot water OR 3 tablespoons espresso
- 6.5 oz all purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/3 cup plus 1 tablespoon American cocoa powder, (not Dutch process)
- 9 ounces buttermilk
For the Flan
- 1 12- ounce can evaporated milk
- 1 14- ounce can sweetened condensed milk
- 4 eggs
- 2 teaspoons espresso powder or freeze-dried coffee
- 1 teaspoon ground cinnamon
- 1 teaspoon Mexican vanilla or pure vanilla extract
- 1/4-3/8 teaspoon fine sea salt
To Prepare the Pan
- 1 cup liquid, (warmed) cajeta, dulce de leche or caramelized sugar (as for creme caramel). I made cajeta based on this recipe
For the Cake
- Cream butter until smooth.
- Add sugar, salt, vanilla, cinnaon and chipotle powder. Cream until light and fluffy, scraping down the sides of the bowl as needed, about 6 minutes.
- Add the egg and espresso and mix thoroughly until completely combined. Scrape bowl as necessary.
- Whisk together the flour, cocoa powder, baking powder and baking soda.
- Add half to the mixer and mix on low for a few seconds. Add half the buttermilk, then the rest of the dry mixture followed by the last of the buttermilk. Scrape sides of bowl as necessary.
- Beat on medium-high speed about 45 seconds.
For the Flan
- Combine all the ingredients in a blender and blend on high speed until smooth.
To Prepare Pan and Finish
- Spray a Bundt pan with pan spray and then dust liberally with flour. Knock out excess flour.
- Pour the cajeta, dulce or caramel evenly in the bottom of the pan.
- Spoon the cake batter in evenly and then smooth it all out.
- Strain the flan mixture through a fine mesh strainer slowly right on top of the cake batter, moving the strainer around so you aren't pouring it all in one place.
- Set the pan in a larger pan and place in a preheated 350F oven. (center rack)
- Pour enough hot water in the larger pan to come at least an inch up the sides of the Bundt pan.
- Bake for about an hour, or until the cake is firm.
- Let cool to room temperature before turning out onto a platter.
- Spoon any cajeta stuck in the pan over the cake.
Now that you’ve had dessert, please go have the rest of the meal (including another dessert. Yay)! Everything, as always in the amazing #ProgressiveEats group, sounds phenomenal.
- Cheddar, Olive, Tomato Savory Madeleines – Life’s a Feast
- Mexican Chopped Salad with Creamy Cilantro Lime Dressing – Jeanette’s Healthy Living
- Creamy Hatch Green Chile and Cheese Soup – Creative Culinary
- White Chicken Chili – Healthy Delicious
- Epic Creamy Chicken Enchiladas – Miss in the Kitchen
- Homemade tortillas – Stetted
- Tex Mex Rice with Bacon – The Heritage Cook
- Vegetable Fajitas – Spice Roots
- Pinto Beans with Fresh Tomato Relish – Never Enough Thyme
- Frozen Virgin Strawberry Margarita – Barbara Bakes
- Mexican Spiced Chocolate Flan – Pastry Chef Online
- Margarita Cheesecake – That Skinny Chick Can Bake
So What is Progressive Eats?
Welcome to another edition of Progressive Eats, our virtual version of a progressive dinner party. If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
This month’s theme is Tex-Mex, hosted by Milisa of Miss in the Kitchen. You’ll love all these Tex-Mex inspired recipes that take us from summer and into fall.Thank you so much for taking the time to read today. Have a lovely day.