...but I like to chime in, too! Are you ever torn between rich, fudgey chocolate cake and smooth, creamy flan? Now, I'm talkin' about the kind of chocolate cake that is not only rich...but moist and dark and sinful. And then there's flan...with its luscious texture that just melts when it hits your tongue...melted caramel topping it all off. Well, I'm here to tell you that you must choose no more! You can just have both! ChocoFlan will wow! you and satisfy both of your cravings. It is often called an "impossible cake" because of the way the layers switch places in the oven...but trust me, it's not impossible. Well, impossibly delicious, perhaps.
ChocoFlan
(aka Flan Imposible, Pastel Imposible, Impossible Cake)
Serves 12 generously
Recipe from Season 6 of Mexico--One Plate at a Time
For the mold:
A little softened butter and some flour
1 cup store-bought or homemade cajeta (goat milk caramel)
For the cake:
5 oz. (10 Tbs.) butter, slightly softened
1 c. sugar
1 egg
2 Tbs. espresso powder dissolved in 1 1/2 Tbs. hot water (or 3 Tbs. espresso)
3/4 c. all-purpose flour
1 c. cake flour
3/4 tsp. baking powder
3/4 tsp.baking soda
1/3 cup plus 1 Tbs. cocoa powder
9 oz. buttermilk
For the flan:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
4 eggs
1 tsp. pure vanilla extract, preferably Mexican Vanilla
Prepare the mold: Turn on the oven to 350 degrees and position the rack in the middle. Generously butter the bottom and sides of a 10-inch round cake pan (you need one that's 3 inches deep), 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 (if you don't have a 3" cake pan...invest in one...so worth it! I ordered mine from my local pastry shop).
Microwave the cajeta (Cajeta is a goat's milk caramel...the flavor is amazing!! Use it if you can find it for sure!) 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. 
Dissolve your espresso powder in the water 
Make the cake: 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 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.
Layer and bake: Scrape the cake batter into the prepared cake pan and spread level. 
Make the flan: In a blender, combine the two milks, the eggs and the vanilla. Blend until smooth.
Who else loves the bonus sweetened condensed milk crystals/candies that stick to the bottom of the can sometimes? BONUS!! I just eat 'em out with a spoon. 
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.) Pull out the oven rack, set the cake 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 45 to 50 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. 
Carefully run a thin-bladed knife around the edge of the cake/flan to free the edges. Invert a rimmed serving platter over the cake pan, grasp the two 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.
Remove a slice and prepare to say Wow!!
...and in unrelated fun....look at my new tattoo!!! I took the pictures myself, so you can't see if fully...but once it's completely healed I'll show it off some more :) It's tree...which to me represents life in all of it's glorious (and inglorious) stages. Its roots form a peace sign (which I just realized you can't really see in these pics). Rooted in the ground and reaching for the sky. Changing of the seasons represent ever changing life. The winds of change blowing in the background can be unexpected and stir things up...but I must stay grounded. And be at peace with myself (while keeping my arms outstretched towards a higher power). Basically. It's done around 2 tattoos that were already there...incorporating my past into my present...I could go on...
ChocoFlan(aka Flan Imposible, Pastel Imposible, Impossible Cake)
Serves 12 generously
Recipe from Season 6 of Mexico--One Plate at a Time
For the mold:
A little softened butter and some flour
1 cup store-bought or homemade cajeta (goat milk caramel)
For the cake:
5 oz. (10 Tbs.) butter, slightly softened
1 c. sugar
1 egg
2 Tbs. espresso powder dissolved in 1 1/2 Tbs. hot water (or 3 Tbs. espresso)
3/4 c. all-purpose flour
1 c. cake flour
3/4 tsp. baking powder
3/4 tsp.baking soda
1/3 cup plus 1 Tbs. cocoa powder
9 oz. buttermilk
For the flan:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
4 eggs
1 tsp. pure vanilla extract, preferably Mexican Vanilla
Prepare the mold: Turn on the oven to 350 degrees and position the rack in the middle. Generously butter the bottom and sides of a 10-inch round cake pan (you need one that's 3 inches deep), 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 (if you don't have a 3" cake pan...invest in one...so worth it! I ordered mine from my local pastry shop).
Microwave the cajeta (Cajeta is a goat's milk caramel...the flavor is amazing!! Use it if you can find it for sure!) 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. Dissolve your espresso powder in the water Make the cake: 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 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.Layer and bake: Scrape the cake batter into the prepared cake pan and spread level. Make the flan: In a blender, combine the two milks, the eggs and the vanilla. Blend until smooth.Who else loves the bonus sweetened condensed milk crystals/candies that stick to the bottom of the can sometimes? BONUS!! I just eat 'em out with a spoon. 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.) Pull out the oven rack, set the cake 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 45 to 50 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. Carefully run a thin-bladed knife around the edge of the cake/flan to free the edges. Invert a rimmed serving platter over the cake pan, grasp the two 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.Remove a slice and prepare to say Wow!! ...and in unrelated fun....look at my new tattoo!!! I took the pictures myself, so you can't see if fully...but once it's completely healed I'll show it off some more :) It's tree...which to me represents life in all of it's glorious (and inglorious) stages. Its roots form a peace sign (which I just realized you can't really see in these pics). Rooted in the ground and reaching for the sky. Changing of the seasons represent ever changing life. The winds of change blowing in the background can be unexpected and stir things up...but I must stay grounded. And be at peace with myself (while keeping my arms outstretched towards a higher power). Basically. It's done around 2 tattoos that were already there...incorporating my past into my present...I could go on... 
So, don't forget to follow that link for the recipe if you want to give it a try (you totally should). But I can't help but show you the process...you know me.... Those BBY were ready to taunt me, but I threw them in with the other ingredients without a second glance. I mixed the dry and added the wet. 
I put it in a container. And it rose! It really, really rose! 
Pretty, huh? 
I tore off a piece and I shaped it. And then I set it aside to rise again. And it rose! Again!! Woot, Woot! I prepped it for the oven and sat in a mix of anticipation and sensory ecstasy while it baked. 
And then the torture of letting it cool before cutting. But all worth it. All completely worth it. Beautiful plain.
Want to join us for next months Bread Braid (HBin5 round-up, basically)? Head on over to sign up now! Simply click on the badge.....
and add the eggs and salt. 
Using a wooden spoon, move about in the pan like you would scrambled eggs.
Spray a muffin tin and push the rounds into the holes, pushing down and mashing a bit...you know, kinda like you did when you smashed your bread from your sandwich at lunch in elementary school. (Just don't ball it up...come on, you did it...admit it!)
Cook your bacon until it is about 1/2-3/4 of the way done. I just zapped it in the microwave...but you can do it on the stove top or in the oven...it's up to you.
Roll the bacon up into the toast cup and sprinkle in a little cheese. Stick 'em in the oven for 5 minutes or so to get the cheese melty and the toast starting to...well...toast. So, technically, I guess I should say...and the bread to start toasting. I have to say this because I know it would drive me crazy if I saw it somewhere else. Next, crack an egg into a small bowl and then slide it into the middle of the (now) toast cup. The cup probably won't be big enough to hold the whole egg, so hold back some of the white. Once you've filled as many as you want, use the extra white and another egg and stir them up into scrambled eggs and fill up another toast cup or two with that. Waste not, want not. 
Bake them until they are set/cooked. Seems like it was 10 minutes or so. 
Enjoy as is or with some salsa or pico de gallo or hot sauce.... 
Then I diced it for use in the soup. 
Chop an onion and add it with the squash and spices to the heated oil in a soup pot. Once the onion is soft, add the liquids and simmer until tender...not very long! 
I decided to puree about 3/4 of the soup because I wanted a bit more body than was there. Then I added sea salt and black pepper. I also cooked up some brown rice and added it to the bowl before ladling in the soup. 
Simple and pretty darn quick. Next time I'll add more seasoning...because it was quite bland...but the flavors did develop more over time. Mix it all up... 
...and dig in. I bet it'll be even better tomorrow!
I am submitting this to Deb of Kahakai Kitchen for 
