I saw this recipe on Cook’s Country and it was so beautiful I decided I had to try it. My family was skeptical about the flan portion but they loved it. It’s a perfect combination of creamy flan and a brownie like chocolate cake. Plan ahead, this cake takes at least 12 hours from start to finish, best to make it the night before.
Flan with Chocolate Cake
1/2 c. caramel sauce
1/2 c. all purpose flour
1/3 c. cocoa powder
1/2 t. baking soda
1/8 t. salt
4 oz. bittersweet chocolate, chopped
6 T. unsalted butter
1/2 c. buttermilk
1/2 c. sugar
2 large eggs
1 t. vanilla
2 (14oz) cans sweetened condensed milk
2 1/2 c. whole milk
6 oz. cream cheese
6 large eggs plus 4 large yolks
1 t. vanilla
Preheat oven to 350 degrees. Grease a 12 cup nonstick bundt pan. Microwave caramel until it can be easily poured. Pour it into the bundt pan and coat the bottom. Combine the flour, cocoa, baking soda and salt in a bowl. Set aside. Melt butter and sugar over low heat in a medium saucepan. Remove from heat and whisk buttermilk, sugar, eggs and vanilla. Stir in flour mixture until just combined. Pour batter over caramel in bundt pan.
For the flan, put all the ingredients in a blender or food processor (may have to blend 1/2 at a time). Gently pour the batter into the bundt pan, Fill almost to the top (I had some extra that didn’t fit). Place the cake gently into a roasting pan and fill with warm water till it comes halfway up the bundt pan. Bake for 75 – 90 minutes, or until toothpick inserted in cake comes out clean and the flan registers 180 degrees. Transfer to a wire rack to cool, about 2 hours then chill completely in fridge for at least 8 hours.
When you go to serve it, place bottom of bundt pan in warm water to gently melt the caramel. Place platter over cake and invert. Slowly remove the pan allowing the caramel to drizzle over the cake. Serve.