Servings: 8 to 10
This dessert, excerpted from the cookbook My Sweet Mexico by Fany Gerson, gets its name from a magical thing that occurs in the oven. You fill a caramel-lined cake pan with chocolate cake batter, pour a layer of flan on top, and bake. When it comes out of the oven, you find that the flan has disappeared, and all you see is chocolate cake. You wait for it to cool, unmold it, and there is the flan! This is a sticky, rich, sweet dessert that is not for the faint of heart.
Cajeta, or Mexican milk caramel, is usually made with goat’s milk, and available at Latin markets. If you can’t find it, substitute dulce de leche.Reprinted with permission from My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats by Fany Gerson, copyright © 2010. Published by Ten Speed Press, a division of Random House, Inc
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Way too late, I read the reviews of this recipe and, woe is me, I used a standard 8-inch pan with 1 1/2 inch high sides. TOOOOOOO small. I gave my 9-inch, 2-inch high pan a look and thought "oh, on this first time, I'd better follow the recipe to the letter." My AND YOUR error. My cake is now in the oven almost ready to remove and I'm sure it's going to be a mess. Additionally, I have a dish of "flan" (the leftovers from the recipe) in the oven alongside the cake. Maybe one of them will be okay. This is a fairly expensive recipe to make to have such a glaring error in the instructions. Too bad.
Delicious dessert. The flan was creamy and the cake light and chocolatey. I used dulce de leche and it did not stick to the pan. Be sure to use a pan with 3 inch sides. I had to cook it longer than 50 minutes. I made this for a party and had many requests for the recipe.
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