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Espresso Chocoflan with Vanilla Ice Cream
Created by: Howcan Team
Ingredients
- 1 cup of cajeta or caramel sauce
- 1/2 cup of chopped pecans
- 1 box of chocolate cake mix
- 1/2 cup of espresso
- 1 can of sweetened condensed milk
- 1 can of evaporated milk
- 4 eggs
- 1 teaspoon of vanilla extract
- 8 scoops of vanilla ice cream
Instructions
- Preheat the oven to 350 degrees F. Grease a 10-inch round cake pan and pour the cajeta or caramel sauce into the bottom, then sprinkle the chopped pecans on top.
- Prepare the chocolate cake mix according to the package instructions, substituting 1/2 cup of espresso for an equal amount of water. Pour the cake batter over the cajeta and pecans in the cake pan.
- In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth. Carefully pour the milk mixture over the cake batter in the pan.
- Cover the cake pan with aluminum foil and place it in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan.
- Carefully transfer the roasting pan to the preheated oven and bake for 1 hour, or until the center of the chocoflan is set.
- Remove the cake pan from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edge of the cake pan to loosen the chocoflan. Place a large serving platter on top of the pan and carefully invert the chocoflan onto the platter. The cajeta or caramel sauce will flow over the top of the chocoflan.
- Slice the chocoflan into wedges and serve each slice with a scoop of vanilla ice cream on the side. Enjoy!
Espresso Chocoflan, also known as "Pastel Imposible," is a decadent Mexican dessert that combines the rich flavors of chocolate cake and creamy flan. This indulgent treat has a fascinating history, with its origins rooted in the fusion of Mexican and European culinary traditions. The addition of a scoop of creamy vanilla ice cream takes this dessert to the next level, adding a delightful contrast of temperatures and flavors. Renowned chefs in Mexico, such as Martha Ortiz from Dulce Patria in Mexico City, have elevated the art of creating Espresso Chocoflan, infusing it with their unique culinary expertise. This dessert has become a staple in Mexican cuisine, gracing the menus of top restaurants across the country. The key to a perfect Espresso Chocoflan lies in achieving the ideal balance between the rich espresso-infused chocolate cake and the velvety smooth flan. The addition of a scoop of high-quality vanilla ice cream enhances the overall experience, providing a luscious and refreshing accompaniment to the intense flavors of the chocoflan. For those seeking the best version of this dish, exploring the vibrant culinary scene of Mexico City or visiting renowned Mexican patisseries is highly recommended. The careful preparation of the chocolate cake, the silky texture of the flan, and the addition of the vanilla ice cream are crucial elements that must be executed with precision to achieve the perfect Espresso Chocoflan experience. While the traditional method of preparing Espresso Chocoflan involves baking the cake and flan together, some chefs have experimented with alternative techniques, such as incorporating espresso-infused elements into the flan or infusing the vanilla ice cream with complementary flavors. These innovative approaches add a modern twist to this classic dessert, offering a delightful surprise for the palate. In conclusion, Espresso Chocoflan with a scoop of vanilla ice cream is a delightful marriage of flavors and textures, representing the rich culinary heritage of Mexico. Whether enjoyed in a bustling Mexican eatery or prepared at home with a creative touch, this dessert continues to captivate dessert enthusiasts with its irresistible allure.
90 min
8
380 calories
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