Dulce de leche Chocoflan
I stumbled across this recipe on New York Times Cooking. The live making of the recipe was shared on an Instagram story line for 24 hours- which I have to say made it look so easy and appetising.
Do not get disheartened if you find that most or part of your ingredients are not at hand.
Dulche de leche is not something we have in the cupboard at all times but it is really easy to make. All you need is a can of sweetened condensed milk and a pot of boiling water. It takes three hours of boiling your can of condensed milk on its side. Just make sure the can is covered in boiling water for three hours (gentle boil). There is a warning about the can exploding if it is only half covered with water.
Buttermilk is easy to make from double cream. Actually you just whip the cream until you get butter and butter cream. Alternatively use a cup of whole milk and a teaspoon of lemon or white vinegars .
Cream cheese - I used obviously our Jersey Curd mixed with a bit of double cream. Worked magically.
And of course you need a 10 cup Bundt Cake tin and a baking tray which you can place your Bundt tin.
FOR THE FLAN:
1 (13-ounce/380-gram) can dulce de leche (1 1/2 cups)
1 (12-ounce/355-milliliter) can evaporated milk
4 ounces/115 grams cream cheese, at room temperature
1 1/2 teaspoons pure vanilla extract
1/8 teaspoon kosher salt 5 large eggs
FOR THE CHOCOLATE CAKE:
1 1/3 cups/160 grams all- purpose flour
1 cup/200 grams granulated sugar
1/2 cup/50 grams unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
6 tablespoons/85 grams unsalted butter, cubed, at room temperature
1/2 cup/120 milliliters brewed coffee
1/2 cup/120 milliliters buttermilk
1 large egg
1 teaspoon pure vanilla extract
Nonstick cooking sprayHappy baki PREPARATION
Heat oven to 350 degrees.
Make the flan: In a blender, combine the dulce de leche, evaporated milk, cream cheese, vanilla extract and salt, and blend until smooth, 20 to 30 seconds. Pour in the eggs and blend for another 10 seconds until smooth.
Make the chocolate cake: Sift the flour, sugar, cocoa powder, baking soda, baking powder, cinnamon and salt directly into the bowl of a stand mixer fitted with a paddle attachment. Mix on the lowest setting until just combined, then add the butter and continue mixing on low speed until the mixture resembles wet sand. Stop the mixer and scrape down the sides of the bowl if needed.
In a liquid measuring cup, combine the coffee, buttermilk, egg and vanilla extract, then slowly pour it into the flour-butter mixture with the mixer running on low. Scrape down the sides of the bowl and beat the mixture on high for 1 full minute.
Liberally coat a 10-cup Bundt pan with nonstick baking spray. Add the cake batter, smoothing the top with an offset spatula or spoon.
Carefully ladle in the flan mixture so you disturb the cake batter as little as possible.
Transfer the Bundt pan to a roasting pan or baking dish large enough to fit the Bundt pan. Grease a piece of foil and place it onto the Bundt pan, greased side down, folding it over the edges to loosely seal it. Transfer to the oven. Pour enough water into the roasting pan or baking dish to come up 2 to 3 inches (tap water is fine).
Bake until a skewer inserted in the cake part comes out with few to no crumbs, 1 1⁄2 to 2 hours.
Carefully remove the Bundt pan from the roasting pan and uncover. Transfer to a rack and let cool to room temperature. Once fully cooled, cover the top with plastic wrap and refrigerate until chilled and set, at least 2 hours.
Once you’re ready to serve, carefully run a knife around any edges that are still sticking, then invert onto a serving platter, gently shaking it up and down if it’s being difficult. (If it was greased properly, you shouldn’t have any major issues.) The chocoflan can be covered and refrigerated for up to 3 days.
Happy Baking !
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