Puddings
Caramel White Chocoflan
This is my take on the traditional chocoflan, with caramel and white chocolate instead.
So the name is completely made up!
I initially baked this "cake" for International Chocolate Day, but never ended up sharing it for some reason. So here it is now!
A chocoflan, as you can guess, is part chocolate and part flan. This cake is incredibly popular in Mexico. It is also known as the impossible cake due to the fact that the chocolate cake and flan switch layers when baking. This is due to the flan being more dense and setting, whereas the bicarbonate of soda and the buttermilk react to create a light cake.
As the cake batter needs to support the weight of the flan, I did not use my usual chocolate cake recipe, but a more steady batter. This produces a more dense and fudgy cake. I thought it would therefore pair well with a decadent chocolate sauce.
The sauce is super easy to make and is my go-to recipe when I need to whip up a quick batch.
The recipe is a bit more labour-intensive, but is such a showstopper and can be used for a special occasion.
The recipe
Caramel White Chocoflan
adventureswithsugar.com/caramel-white-chocoflan/
Method
Method: 5-minute chocolate sauce
- Bring to the boil: Add all ingredients into a pot and cook on medium-high heat until the mixture begins to boil.
- Simmer: Reduce the temperature and continue to cook for a further 30 seconds to a minute. The sauce will thicken as it cools.
- To thicken: To make it thicker, cook it for longer.
Method: caramel white chocolate flan
- Blend the ingredients: Place all the ingredients except the eggs in a blender and beat for 20 seconds.
- Add the eggs: Add in the eggs and then continue to beat for another 40 seconds.
- Set aside: Set aside whilst you make the chocolate cake.
Method: chocolate cake
- Preheat the oven and grease the tin: Preheat the oven to 180˚ Celsius. Make sure to grease your bundt tin well, with butter. I also then give it a good spray with cooking spray too.
- Boil water for the water bath: Put a kettle of water on to boil; you will need this for the water bath.
- Sift the dry ingredients: Sift the flour, cornflour, cocoa, sugar, bicarbonate of soda, baking powder, salt and cinnamon into a bowl.
- Add the butter: Add in your butter and beat until the mixture looks like wet sand.
- Combine the wet ingredients: Combine the coffee, buttermilk, egg and vanilla essence.
- Add the wet ingredients: Pour half the wet ingredients into the dry ingredients and mix, then add in the remainder of the wet ingredients.
Method: assembly and baking
- Get ready to bake: Once your flan and chocolate cake mixtures are made, you are ready to bake them.
- Important note: I realised that most standard bundt tins in South Africa are 10-cup tins, whereas this recipe is for a 12-cup tin, so you will want to remove a cup of the flan and a cup of chocolate cake mixture and bake it in three greased ramekins separately.
- Fill the tin: Making sure your tin is well greased, pour in the chocolate cake mixture and then the flan. It should fill three quarters of the tin.
- Cover with foil: Cover the top of the bundt tin with foil to prevent extra browning.
- Set up the water bath: Place the bundt tin in a large roasting tray and place in the oven. Then pour in the boiling water to come 5cm up the side of the roasting tray.
- Bake: Bake for around 1 hour 30 minutes to 2 hours. The flan needs to set, so do not be alarmed at the long bake time. Start checking it after 1 hour 30 minutes. A skewer inserted into the cake part should come out clean.
- Cool: Once baked, remove from the oven and let it come to room temperature.
- Chill and turn out: Then place in the fridge to set for 4 hours, before unmoulding.
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