Happy 3rd Blogiversary To Me…Okay, you get the idea.
For this momentous occasion, I wanted to make something special, really special. I decided to try a recipe from the Food Network. Despite my (occasional) railings (okay, frequent…whatever) against them, I did want to commemorate in some way what this very blog is called.
Ever since I heard the name Chocoflan, I was fascinated. It looked like a party in a bundt pan to me.
It also seemed like it would take a marvelous mix of alchemy and earnest prayer to make the Chocoflan unmold with a perfectly-formed flan on top and a deep chocolate cake on the bottom.
The wild thing is that it goes into the oven THE OTHER WAY AROUND - the cake on the bottom, the flan on the top. And they actually change places in the oven. It has to be magic…or physics, which is really the same thing.
I was a bit apprehensive, I admit, about this recipe. I guess if you’ve been eating Chocoflan since childhood, it’s not a biggie. But I saw it for the first time in a quick bit on Mexican Made Easy and I couldn't figure out how it would unmold so perfectly. It looked a little TOO easy, actually.
Anyway, I figured a third blogiversary was the perfect time to challenge myself. I’ll tell you about the cajeta (caramel made from milk - often goat's milk) another time. But here’s how I proceeded with the Chocoflan, using this recipe.
First, I made a standard cake. Cream butter and sugar, beat in an egg.
Sift dry ingredients.
To all my readers and commenters and blogging buddies over these 3 years, believe me, that if I could have served each and every one of you a piece of Chocoflan, I would have. Here’s to you!