cocoaflan

Menerusi Afc ...Maxican makes easy ternampak chef Marcela membuat kek dan lapisan puding nampak sangat lain sekali. Kenapa ye ....bila larutan kek kita letakan di dalam acuan dan lapisan flan pada bahagian atas. Tapi setelah masak lapisan flan akan turun kebahagian bawah dan kek naik ke atas. Humm proses semulajadi la bila mengembang cecair berat ke bawah . 
Apapun cocoaflan nie memang sangat manis jika mengunakan sukatan asal ...rasanya jika ada orang kencing manis janganlah sentuh kek nie. Sebagai pemulaan saya pasti ikut arahan tertulis dan saya memang kena kurangkan bab pengunaan susu pekat dan gula pada tahap secukup rasa. Buat masa nie jika ada orang yang sudi nak buat sila kurangkan sendiri ye..sebab saya pun tak sempat nak buat kali kedua...

Untuk resepinya dalam bahasa english ...maaf ye saya malas nak tukar bahasa dia sebab saya copypaste dari blog itu.

ChocoFlan 

You will need:

• 12-cup capacity Bundt pan

• a roasting pan large enough to hold the Bundt pan

• Softened butter, to coat pan

• 1/2cup store bought cajeta, dolce de leche, or caramel sauce

For the cake:

• 10 tablespoons butter, room temperature

• 1 cup sugar - 3 tbsp saja

• 1 egg, room temperature

• 1 3/4 cups all-purpose flour

• 3/4 teaspoon baking powder

• 3/4 teaspoon baking soda

• 1/3 cup cocoa powder

• 1 1/4 cups buttermilk - saya guna susu ditambah sebelah air lemon dan biarkan sebentar

For the flan:

• 1 (12-ounce) can evaporated milk 

• 1 (14-ounce) can sweetened condensed milk - nanti adjust jadi setengah tin 

• 4 ounces cream cheese, room temperature

• 3 eggs

• 1 tablespoon vanilla extract

For garnish:  - saya terus tak letak sebab terlalu manis

• 1/4 cup cajeta or caramel sauce

• 1/4 cup toasted chopped pecans

Place an oven rack in the middle of the oven and preheat to 350 degrees F.

Thoroughly coat your Bundt pan with butter, then coat the bottom with 1/4 cup cajeta. Place the Bundt pan in a large roasting pan. (The roasting pan will serve as a water bath during baking.)

For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.

For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.

Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter.