![]() This post is sponsored by La Lechera but the content and opinions expressed here are my own. This dessert is very, VERY rich! So, a little goes a long way.This delicious Pressure Cooker Chocoflan Recipe is part flan caramel custard and part chocolate cake and it only takes 20 minutes to make. Don’t worry, they will separate during baking. When pouring your flan mixture over your cake batter, it might look as though they are starting to mix together.I think the caramel sundae topping makes for a nicer presentation. I have tried using cajeta for this recipe, and did not like the result. Cajeta is the Mexican version of dulce de leche, and can be made with goat’s milk or cow’s milk.The flavor really develops after a night in the fridge. Like most custard desserts, this is best made a day in advance.Make sure that there is enough water in your water bath to keep the oven steamy, so your cake doesn’t dry out. Usually, the cake batter is still liquid after an hour, and I have to remove the foil and bake it uncovered for an extra 20-30 minutes. Remove the pan and scrape any remaining cajeta from the pan onto the cake, and serve! Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, giggle a little and flip over.When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour. Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean.Cover with foil and add about 1-inch of hot water to the roasting pan. Slowly pour the flan mixture over the cake batter. Scoop the cake batter into the prepared Bundt pan and spreading evenly.Or, throw all the ingredients into a mixing bowl and blend with an immersion blender. For the flan: In a blender, combine the evaporated milk, condensed milk, eggs and vanilla.Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Sift together the dry ingredients in a medium bowl. For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg.(The roasting pan will serve as a water bath during baking.) Coat a Bundt pan with a cooking spray, then coat the bottom with 1/4 cup cajeta or caramel and put it in a large roasting pan.1/4 cup cajeta or caramel sauce (I used caramel ice cream topping).Here is the recipe, with some minor modifications. The cake batter is incredibly thick and dense, which probably helps to keep it from being mixed into and watered down by the flan mixture. ![]() Then, Marcella Valladolid to the rescue! While I never actually watched that episode of her Food Network show, Mexican Made Easy, I saw this recipe on Food Network’s web site. I was ready to give up and assume that there was some sort of formula that was inherent in cake mix that prevented the mixing. The end result was always some weird, mixed-up abomination. I tried several of my chocolate cake recipes, but none of them worked. But, once I resolved to eliminate cake mix from my pantry for good, that just wasn’t going to work for me. At the time, all of the recipes that I encountered for this cake instructed you to use boxed cake mix. Once I perfected the flan, it was only natural that I take it to the next level. I first heard of pastel imposible when I was looking up recipes for a standard flan. It is believed that this dessert originated in Mexico, where it is still very popular to this day. So, what happens when you combine the two? Pure excellence! Pastel imposible translates into “impossible cake” for you non-Spanish speakers, and it gets its name from the seemingly impossible feat of layering creamy flan on a bed of dense chocolate cake.
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