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2019 South 26th Street
Philadelphia, PA 19145

Phone: 215.468.0518
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E-mail: info@philadelphiacatering.com
 
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CHEF'S CORNER

 
The Cake of Cakes
By: Deirdre Cooper

 

 

Surely two of the most heavenly desserts are chocolate cake and creamy flan. Surely the two together on one plate would make the ultimate dessert. So when the Cook's Country All Time Best Recipes issue arrived and I found this intriguing combination, I had to try it. It is a perfect dramatic ending to a special occasion dinner or the only thing you will need in the way of sweets for Valentine's Day.
 
This is a fun, roll-up-your-sleeves, take over the kitchen, snowy/rainy afternoon project, and worth every minute. A little daunted at first, I followed the directions exactly (reading and re-reading as I went along) and couldn't believe my eyes when the chocolate and the flan in the Bundt pan actually switched places as they were supposed to: going into the oven with the flan on top and chocolate below and coming out of the oven with the chocolate on top. This out of this world confection is aptly named Magic Chocolate Flan Cake. You have to see (and taste) it to believe it.
 

Magic Chocolate Flan Cake
 

Easily serves 12-16
 
The Cake
1/2 cup caramel sauce or topping
1/2 cup plus 2 tblsp all purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp salt
4 oz bittersweet chocolate, chopped
6 tblsp unsalted butter
1/2 cup buttermilk
1/2 cup sugar
2 large eggs
1 tsp vanilla extract
 
The Flan
2 cans (14 oz each) sweetened condensed milk
2 1/2 cups whole milk
6 oz cream cheese
6 large eggs plus 4 large yolks
1 tsp vanilla extract
 


 

1. For the Cake: Set oven rack to middle position and heat oven to 350. Grease 12 cup nonstick Bundt pan. Microwave caramel until easily pourable, about 30 seconds. Pour into pan to coat bottom. Combine flour, cocoa, baking soda and salt in a bowl. Combine chocolate and butter in large bowl and microwave at 50 percent power until melted, 2 to 4 minutes. Whisk buttermilk, sugar, eggs and vanilla into chocolate mixture until blended. Stir in flour mixture until just combined. Pour batter over caramel in prepared pan.
 
2. For the Flan: Process all ingredients in blender until smooth. Gently pour flan over cake batter in Bundt pan and place in large roasting pan. Place roasting pan on oven rack and pour warm water into pan until it reaches almost half way up side of Bundt pan. Bake until toothpick inserted in cake comes out clean and flan registers 180 degrees, 1 1/4 to 1 1/2 hours. Transfer Bundt pan to wire rack. Let cool completely, then refrigerate until set, at least 8 hours.
 


 

3. Turn out Cake: Place bottom third of Bundt pan in bowl of hot tap water for about 1 minute. Invert a completely flat cake platter over top of Bundt pan and gently turn platter and pan upside down. Slowly remove pan, allowing caramel to drizzle over top and down sides of cake. Time to serve!
 


 
 
 
 
 
Deirdre is a culinary enthusiast who enjoys traveling, gardening, and needless to say works wonders in the kitchen. Deirdre, a native New Yorker, now resides in Ambler with her husband John, and can often be found entertaining family and friends. Enjoy!
 
 
 
 

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2019 South 26th Street, Philadelphia, PA 19145 · Phone: 215.468.0518 · Fax: 215.468.0818 · E-mail:
info@philadelphiacatering.com
 
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