Chocoflan

• For the mold
• A little softened butter and some flour
• 1 cup store-bought or homemade cajeta (goat milk caramel)
• For the cake
• 5 ounces (10 tablespoons) butter, slightly softened
• 1 cup sugar
• 1 egg
• 2 tablespoons espresso powder dissolved in 1 1/2 tablespoons hot water
• OR 3 tablespoons espresso
• 3/4 cup all-purpose flour
• 1 cup cake flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/3 cup plus 1 tablespoon cocoa powder (I like the more commonly available - not Dutch process - cocoa best here)
• 9 ounces buttermilk
• For the flan
• 1 12-ounce can evaporated milk
• 1 14-ounce can sweetened condensed milk
• 4 eggs
• 1 teaspoon pure vanilla extract, preferably Mexican vanilla

1. oven to 350. Generously butter the bottom and sides of a 10-inch round cake pan, sprinkle with flour, tip the pan, tapping on the side of the counter several times, to evenly distribute the flour over the bottom and sides, then shake out the excess. Pour cajeta over the bottom of the pan, tilting the pan to coat the bottom evenly. Bake in water bath
2. 2. Cake With an electric mixer ( flat beater), 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 and cocoa. Beat in about 1/2 of the flour mixture, at medium-low speed, followed by 1/2 of the buttermilk. Repeat. Scrape the bowl, then raise the speed to medium-high and beat for 1 minute.
3. 3. flan. In a blender, combine the two milks, the eggs and the vanilla. Blend
4. 4. bake. Scrape the cake batter into the cake pan and spread level. Slowly, pour the flan mixture over the cake batter. (I find it easiest to pour the mixture into a small ladle, letting it run over onto the batter.) Pour hot water around the cake to a depth of 1 inch. Carefully slide the pans into the oven, and bake about 50 to 55 minutes, until the surface of the cake is firm to the touch, except for the very center . Remove from the water bath and cool to room temperature, about 1 hour.
5. 5. Serve. Carefully run a thin-bladed knife around the edge of the cake/flan to free the edges. Invert a rimmed ser

mold, butter, storebought, cake, butter, sugar, egg, espresso powder, espresso, flour, cake flour, baking powder, baking soda, cocoa, buttermilk, flan, milk, condensed milk, eggs, vanilla

Taken from www.epicurious.com/recipes/member/views/chocoflan-52735891 (may not work)