February 28, 2020–After missing out on the Pappy Dinner during the Bourbon Classic in Kentucky we decided to host our own event. It was broken out of two nights with three different events: Tequila, Scotch, and Bourbon. I wanted to pair food with the liquors and during my search I discovered that flan paired well with añjeo tequila. WD and MW just happened to be on WDs annual trip to Cabo where they’re served a dessert that I discovered to be a chocoflan. There were numerous recipes on the interwebs but I decided to go with one by Marcela Valladolid.
The mise for the cake was pretty straight forward: butter, sugar, an egg, flour, baking powder & soda, cocoa powder, and butter milk. For the flan: a can of evaporated & condensed milk, cream cheese, eggs and vanilla.
Cream the butter and sugar in a stand mixer, add the egg, then sift in the dry ingredients alternating with the buttermilk. Blend until combined.
Meanwhile blend the flan ingredients until smooth. Spray a bundt pan with butter and coat it with cajeta. Pour in the cake batter, evenly spreading it in the pan. Slowly pour in the milk mixture.
Cover the pan with foil, put it into a water bath, and bake in a preheated oven until a toothpick comes out clean. Through the magic of science the batters switch places while cooking–the cake is now on top and the flan is on bottom!!
After the cake has cooled, run a knife around the inside, invert a large, rimmed platter over the Bundt pan, grasp tightly, and flip over. If it came out cleanly you have accomplished your second magic trick. Scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and eat or cover and refrigerate for 24 hours.
