Description
An orangey chocoflan, adapted from bakefromsctratch.com
Ingredients
Flan:
- 3/4 C evaporated milk
- 2/3 C sweetened condensed milk
- 2 large eggs, room temperature
- 2 oz cream cheese, room temperature
- ¾ tsp vanilla extract
- ¼ tsp kosher salt
- zest of one orange
Cake Batter:
- 1¼ C (156 g) all-purpose flour
- ¾ C granulated sugar
- ½ C unsweetened cocoa powder
- ⅓ C firmly packed light brown sugar
- ¾ tsp baking soda
- ¼ tsp baking powder
- ¾ tsp kosher salt
- ⅔ C sour cream, room temperature
- ¼ C vegetable oil
- 2 large eggs, room temperature
- 2 Tbsp room-temp water
- 1 tsp vanilla extract
Topping:
- ½ C dulce de leche
- 4 tsp fresh orange juice
- ¼ tsp kosher salt
Instructions
Preheat your oven to 350°F (177°C)
Make the flan custard:
- Combine all the flan ingredients in a blender. Whiz on high for about 10 seconds, until everything is well combined.
- Strain through a fine-mesh strainer into a bowl, pressing on the solids to extract liquid and flavor.
Make the cake batter:
- Combine the dry ingredients in a bowl, whisking to homogenize.
- In another, separate, larger bowl combine whisk together the wet ingredients: sour cream, oil, eggs, water, and vanilla.
- Gradually add the dry ingredients to the wet ingredients and stir to combine. Do not over-mix, stir until just combined.
Assemble and bake the chocoflan:
- Grease the inside of a fluted tube (Bundt) pan well with cooking spray or butter.
- Spoon the chocolate cake batter into the bottom of the pan.
- Hold a spoon rounded-side-up about 1″ above the surface of the chocolate cake batter. Gently pour the flan custard over the spoon onto the surface of the cake batter.
- Cover the pan with foil.
- Place a folded tea towel in the bottom of a 9×13″ baking pan. Place the chocoflan pan in the baking pan and place it on the rack of your oven. Pour in hot—150°F (66°C)—water until it comes 1″ up the side of the chocoflan pan.
- Bake for 1 hour and 45 minutes. Use a loud timer so that you don’t miss the alarm.
- Check the doneness using your Thermapen ONE. Look for a lowest temperature between 194 and 204°F (90 and 96°C).
- Remove the chocoflan from the oven and from the water bath. Uncover and allow to sit on the counter on a cooling rack for an hour.
- Re-cover loosely with foil and place in the fridge overnight.
Make the sauce and serve:
- Remove the flan from the fridge and dip the bottom in hot water for 5 minutes.
- Meanwhile, stir together the dulce de leche, orange juice, and salt. Heat (a microwave is fine) and stir until it is drizzlable.
- Run a butterknife or an offset spatula around the central cone of the pan and around the edges. In a few spots around the edge, stick the knife in deeper and press the cake/custard away from the edge. The point is to try to break the air seal the pan has with the custard.
- Hold a large platter over the top of the pan and invert the whole thing. The chocoflan should release!
- Drizzle the flan with the dulce de leche topping and serve to an adoring audience.
