Is it a cake? Is it a flan? It's a flancake!
(naar de nederlandse versie) A flan is nothing new to me, I make them all the time. With a latin better half that is hardly surprising. It is a first that I'm making a flan with a cake base. And in this recipe it is kind of cool how it gets there.
The flan is baked (au bain marie) in the oven. First you put your caramel sauce in a reversed Bundt pan. On top of that you spread the batter and then you pour in the flan mixture...
The last will be first
Whilst running over to the computer one more time to ensure that I read this right, I remembered this was the reason I bookmarked and saved this recipe in the first place. To see if it really does what it promises; the cake batter you pour in first will float up to the surface while baking, and after unmoulding ends up as the base layer of the cake.
I can tell you: it works! Despite my suspicion that batter should be heavier than a runny flan mix, the cake layer rose indeed to the surface of the Bundt pan, trading places with the sinking flan. Quite a journey, when you come to think of it. The caramel sauce however, snuggly stays where it's supposed to be; on top!
The original recipe is huge. I've toned it down to a Bundt-pan of about 1½ liters. To add some crunch and extra caramel flavor, I chose to use butterscotch chocolate.
Butterscotch Chocolate Flan Cake
75 gram / 2.6 oz caramel sauce
40 gram / 1.4 oz all purpose flour
20 gram / 0.7 oz cocoa
¼ teaspoon baking soda
⅛ teaspoon salt
60 gram / 2.1 oz butterscotch chocolate
45 gram / 1.6 oz unsalted butter
60 gram / 2.1 oz buttermilk
60 gram / 2.1 oz sugar
½ (good) scraped vanilla pod
480 gram / 17 oz condensed milk
300 gram / 10.6 oz whole milk
85 gram / 3 oz cream cheese
2 egg yolks
½ (good) scraped vanilla pod
Preheat your oven to 175°C / 350°F. Fill a big roasting tin halfway with boiling water. Place the tin in the oven.
Thoroughly grease the 1½ liter Bundt pan.
In a glass bowl, melt the chocolate and butter over a pan of barely simmering water. Combine until smooth.
Take the bowl off the heat. Add buttermilk, sugar, the egg and the vanilla to the chocolate mixture. Stir until well combined.
In another bowl, mix the flour, the cocoa, the salt and the baking soda. Add these dry ingredients to the wet and mix until it combines and smooths out.
Pour the caramel sauce in the Bundt pan first.
Carefully spread the chocolate batter on top of the caramel.
In a food processor or a blender, mix the condensed milk, the whole milk, the cream cheese, the eggs, the yolks and the vanilla. Process for about one minute.
Pour the flan mixture carefully on the chocolate batter.
Place the Bundt pan in the roasting tin with boiling water in the oven and bake the flancake for about one hour on 175° C / 350°F. Test with a skewer to see if the cake is fully done. If you have a core thermometer; the temperature should register about 82° C.
Take the flan out of the oven and leave it to cool to room temperature in the mould on a cooling rack. Then transfer the flan to the fridge to let it set completely, preferably overnight.
To unmold, place the pan for about 30 seconds in boiling water. The outer layer of flan will melt and make unmolding a breeze. Serve cold.
sources: Marcela Valladolid