MEXICAN IMPOSSIBLE CHOCOLATE FLAN CAKE

Individual Impossible Spicy Mexican Hot Chocolate Flan-Cakes

Serves 10, in individual Bundt pans

INGREDIENTS

For the pans

A little softened butter (or cooking spray) and some flour

1 cup store-bought or homemade cajeta (goat milk caramel) – though I used a traditional caramel syrup

For the cake:

3 ½ ounces (7 tablespoons) butter, slightly softened

¾ cup sugar

1 egg, at room temperature

1 tablespoon espresso powder dissolved in 1 tablespoon hot water

Or 2 tablespoons espresso

½ cup all-purpose flour

¾ cup cake flour

½ teaspoon baking powder

½ teaspoon baking soda

¼ cup cocoa powder (I like the more commonly available—not Dutch process—cocoa best here)

1 teaspoon cinnamon

½ teaspoon cayenne pepper (or ¼, if you cannot take the heat)

¾ cup buttermilk, at room temperature

For the flan

1 12-ounce can evaporated milk

1 14-ounce can sweetened condensed milk

4 ounces cream cheese, at room temperature

3 eggs

1 teaspoon pure vanilla extract, preferably Mexican vanilla

DIRECTIONS

Prepare the mold. Turn on the oven to 375 degrees and position the rack in the middle. Generously butter (NB:  I used cooking spray oil) the bottom and sides of  10 one cup individual bundt cake pans, sprinkle with flour, tip the pans, tapping on the side of the counter several times, to evenly distribute the flour over the bottom and sides,then shake out the excess.

Microwave the cajeta for 30 seconds to soften it, then pour over the bottom of the pan, tilting the pan to coat the bottom evenly. Set a kettle of water over medium-low heat. Set out a deep pan that’s larger than your cake pan (a roasting pan works well) that can serve as a water bath during baking.

Make the cake batter. With an electric mixer (use the flat beater, if yours has a choice), beat the butter and sugar at medium-high speed until light in color and texture. Scrape the bowl. Beat in the egg and espresso.

Sift together the all-purpose and cake flour, baking powder, baking soda, cinnamon, cayenne, and cocoa. With the mixer on medium-low, beat in about ½ of the flour mixture, followed by ½ of the buttermilk. Repeat. Scrape the bowl, then raise the speed to medium-high and beat for 1 minute.

Make the flan mixture. In a blender (I used a food processor), combine the two milks, the eggs, cream cheese, and the vanilla. Blend until smooth, for about a minute or two.

Layer and bake. Evenly scrape the cake batter into the prepared cake pans and spread level. Slowly, pour the flan mixture over the cake batter. (I used an ice-cream scoop, to make it even).

Pull out the oven rack, set the cake pans into the large pan, then set both pans on the rack.

Pour hot water around the cake to a depth of 1 inch. Carefully slide the pans into the oven, and bake about 20 to 25 minutes, until a toothpick inserted into the cake comes out dry. Remove from the water bath and cool to room temperature, about 1 hour.

Serving.

Carefully run a thin-bladed knife around the edge of the cake/flan to free the edges. Invert a wire cooling rack (larger than the individual bundt cake moulds) over the cake pan, grasp them tightly together, then flip the two over. Gently jiggle the pan back and forth several times to insure that the cake/flan has dropped, then remove the pan.

Scrape any remaining cajeta from the mold onto the cake.