This delectable upside-down cake is so flipping good.
- Prep time 35 minutes
- Total time 3 hours
- Portion size 12 servings
- Credits : Canadian Living Magazine: November 2021
Ingredients
Caramel Cream:
Method
Chocolate Flan Generously butter a 10-inch Bundt pan. Pour in caramel spread. Set aside.
In bowl, whisk together flour, cocoa powder, baking powder, baking soda and cinnamon. Set aside. In large bowl, using electric mixer on medium-high speed, beat together butter and sugar until light and fluffy. Beat in egg. Reduce speed to low; beat in reserved flour mixture in 3 additions, alternating with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Scrape batter over caramel sauce in pan. Set aside.
Caramel Cream Preheat oven to 350°F. In blender, mix evaporated milk with condensed milk, cream cheese, eggs and vanilla until smooth, about 20 seconds. Gently pour over batter; cover with foil. Place pan in baking dish and pour in enough hot water to come 1 inch up side of pan.
Bake until cake tester inserted into centre of cake comes out clean, about 1 hour 20 minutes. Remove pan from water and let cool completely on rack. Place serving plate on top of pan and invert; remove pan. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days.)
DID YOU KNOW?
Chocolate flan is a Mexican dessert that combines two sweet components: cinnamon chocolate cake and vanilla cream. The cake batter goes into the pan before the creamy mixture, yet while it bakes in a water bath, the two layers reverse...as if by magic!
Nutritional facts Per serving: about
- Calories 450
- Total fat 19 g
- Saturated fat 13 g
- Cholesterol 115 mg
- Sodium 325 mg
- Total carbohydrate 60 g
- Fibre 1 g
- Sugars 40 g
- Protein 10 g
- Iron 1.7 mg
