If you spend any time on Pinterest or Instagram food searches, and who that hangs out here does not, I bet at least once in the last couple years, your Explore tab led you to the photogenic, decadent world of chocoflans. If not, let this post fix your suggestions right now. Chocoflans, sometimes called impossible flan (pastel imposible), are one part flan (a sweetened egg custard with caramel or dulce de leche) and one part plush chocolate cake. They’re considered a bit magical, not only because they combine two of the most wonderful desserts in the world, but because of what happens in the oven. Even though it goes into the oven with the cake batter in first and the flan in second, as it bakes, the batters flip. Once you invert it out of the baking pan, you end up with the flan on top and the cake underneath. I’ve read that this is because the cake, as it rises in the oven, becomes lighter than the flan layer, so the flan sinks and I, a non-scientist, based on little more than liking the sound of it, have concluded that it makes total sense.
I had never never made one before this week because I was sure I’d mess it up in some way — I don’t have a great track record with flans, or bundts, and water baths are a level of fiddly I am happy to leave to the people with patience for them — but when I saw this one in埃斯特万·卡斯蒂略的第一本食谱，墨西哥裔美国人实惠：食谱从我英国威廉希尔的墨西哥裔美国人厨房, I suddenly felt the confidence to make it. Maybe it’s the specificity of calling for “Diamond Crystal kosher salt” in them, and not just “salt” (because good recipe writers know that没有两种盐是相同的），重量等细节暗示他列入真正注重配方开发，或反向奶油蛋糕的简洁的砂砾，但它充满了我的信心，并证明是在... chocoflan。这是完美的。
多一点关于这本书：墨西哥裔餐馆is a vibrant cookbook that celebrates Mexican cuisine from a Mexican-American lens. Despite its cheerful appearance, it doesn’t skip the biographical and historical stories that, for me, makes a cookbook worth curling up with. Castillo talks about growing up going back and forth in his early years between California and Colima, Mexico, where his parents are from, and also Cuyutlán, a beach town on the Pacific coast, where he has family too. He talks about his parents’ enchantment with the American dream, but that achieving was, at times, a distant reality as they struggled to find enough work to succeed. Food wasn’t just nourishment, but his mother’s family’s livelihood. They mined sea salt, made cheese, had a taco cart, cooked for parties, and even have a makeshift restaurant in their backyard. When he moved from the Los Angeles area to Northern California for school, he was far from real Mexican food and missed homecooked meals, and discovered, to his delight, that he could make chiles rellenos just because he’d watched his mom make them so many times, even though her instructions were just “add a little of this and that” (something familiar to so many of us). He prefers to write his recipes down for future generations, and we, the reader, reap the benefits, as well as the arroz rojo, mole, juicy and crisp carnitas, chicken with soft masa dumplings, shrimp in garlic sauce, paletas, raspados, horchata, and aqua frescas.
Six months ago:完善蔬菜烤宽面条
两年前：Minimalist Barbecue Sauce
Four years ago:interwetten和威廉 和茄子酸奶和西红柿津津乐道
Five years ago:外卖风格的芝麻面与黄瓜
六年前：西葫芦焗与莎莎佛得角和Bourbon Slush Punch
Seven years ago:Mama Canales-Garcia’s Avocado-Shrimp Salsa
Eight years ago:桃子派
Ten years ago:树莓黑糖焗和Summer Succotash with Bacon and Croutons
Eleven years ago:最好的生日蛋糕和Arugula, Potato and Green Bean Salad
Twelve years ago:Sauteed Radishes with Sugar Snaps and Dill和Nectarine, Mascarpone, and Gingersnap Tart
十三年前：Red Pepper Soup和樱桃克拉芙缇
Dulce de Leche Chocoflan
- 1 13.4-ounce (380-gram) can La Lechera dulce de leche or 1 1/2 cups (355 ml) prepared dulce de leche (see directions at end)
- 1 12-ounce (354-ml) can evaporated milk
- 1 1/2茶匙香草提取物
- 1 pinch kosher salt
- 5 large eggs
- 1 1/3 cups (160 grams) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup (120 ml) brewed coffee, cooled
- 1/2 cup (120 ml) buttermilk
- Dulce de leche, chopped nuts, whipped cream, and/or ground cinnamon
Make the flan:在搅拌机，结合牛奶酱，炼乳，奶油干酪，香草精和盐和混合物直到光滑，20到30秒。浇在鸡蛋中并混合另外10秒钟，直至光滑。
做巧克力蛋糕：Sift the flour, sugar, cocoa powder, baking soda, baking powder, salt, and cinnamon directly into the bowl of a stand mixer fitted with a paddle attachment, or a large bowl for use with an electric handmixer. Mix on the lowest setting until just combined, then add the softened 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.
烘烤chocoflan：涂层涂抹适量的10杯（2.5升）Bundt锅烹饪喷雾。[我正在使用这个。] Add the cake batter, smoothing out the top with an offset spatula or spoon. Carefully ladle in the flan 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 greased side down onto the Bundt pan, folding it over the edges to loosely seal it. Transfer to the oven, then pour water (from the tap is fine) into the roasting pan or baking dish to come up 2 to 3 inches.
Bake for 2 hours to 2 hours 15 minutes, checking for doneness after 1 hour 45 minutes, using a skewer inserted into the cake to make sure it’s baked through, with little to no crumbs sticking to the skewer when you pull it out.
服务：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 desired, serve with dulce de leche and a sprinkle of chopped nuts or with whipped cream and a sprinkle of cinnamon.
为了使焦糖从甜炼乳莱希：I could not find a can of dulce at the grocery store so I needed to make my own for this recipe; give yourself time if you need to do this too. Even though you only need one can of dulce, and the volume will be the same as the volume of a can of sweetened condensed milk, you lose some volume when you make it, so I recommend making two cans worth. You’ll definitely have extra — it makes a little over 2 cups. You won’t regret it.
To make dulce de leche fully from scratch (milk and sugar, no sweetened condensed milk):The Smitten Kitchen has you covered!