Well, Jan and Elizabeth, you are mostly correct! Yesterday’s photos were the reflection of the range hood light in the bottom of the aluminum roasting pan that was going to act as a bain marie for making this delectable dessert:
I give you Chocoflan!
Try not to drool too much. Take a closer look why don’t you?
This recipe from Rick Bayless is absolutely to die for. Chocolate cake and flan, what could be better? It’s a bit complicated because of making the Cajeta but worth every minute. Once you make the cajeta it will keep for about a month, so we’ve made this twice. I think twice is enough until next year!
Cajeta is just a caramel sauce. You might be able to use a store bought one in its place. When Rick ordered his unpasteurized milk to make cheese several weeks ago he also ordered the fresh goat’s milk to make the cajeta. It’s really only a matter of cooking the milk slowly for a few hours until it caramelizes.
The cake itself is magic. First the cajeta gets spread on the bottom of the cake pan. Next comes the chocolate cake batter, then the flan mixture gets carefully poured on top.
During the cooking process, the two layers exchange places and the flan ends up on the bottom (or if you will, the top once the cake is turned out of the pan). Like I said: magic! Since the flan mixture filters through the cake layer, it infuses the cake with gooey moisture. Sheer heaven, trust me.
I’ll bet you had no idea that the answer was going to end up being connected with a dessert recipe!
And, oh yes, of course the last photo was of the rain against the sliding glass door in our living room. Thanks to those who played along!
P.S. There is chocoflan left is anybody wants to stop by for a taste!
Posted by Lynne on 03/31/2010 at 06:25 AM
Filed under:
Daily Life •
Food, Wine & Cheese
