I do quite a bit of research for the recipes on the Aroma Test Kitchen and once I find something interesting I feel our readers and followers can’t wait to try out, I start the process of converting the original recipe to work in a rice cooker while making sure the finished product is as delicious as intended, or better. I strive to improve on the original recipes I find while rummaging through cookbooks and magazines, be it flavor or technique, and only post recipes that have my approval. Many times the idea I have needs lots of tweaking and sometimes it doesn’t work at all, but through trial and error I always guarantee all posted recipes on our blog.
This chocoflan took a few tries to get the timing correct for a moist but not raw cake dough and to make sure the custard was just perfect. With pride, I present yet another Aroma Test Kitchen winner made better and always easier.
Chocoflan is a traditional Latin American dessert that combines chocolate cake with a vanilla custard, aka flan. This dessert is magical as it does an interesting “flip” while it bakes. The cake portion and the custard portion switch places in the cooking process and when you invert it before serving you have a perfect cake with a creamy custard on top dripping with caramel, yum!
You will need a Bundt pan that fits into the inner pot of your rice cooker. I found a 6 cup one at my local cooking store, that fits just perfect.
For the cake:
1/4 caramel sauce
5 tbsp butter, softened
1/2 cup brown sugar
1 cup flour
1/3 tsp baking soda
1/3 tsp baking powder
1/4 cup cocoa
3/4 cup buttermilk
Beat the butter and the sugar until creamy, add the egg. Sift all dry ingredients well. Add to the wet part alternating with the buttermilk, until all combined and well incorporated.
For the flan:
6 oz evaporated milk
7 oz sweetened condensed milk
2 oz cream cheese, softened
1/2 tsp vanilla
Combine all ingredients in a blender for 1 minute on high speed.
Grease the Bundt pan and pour the caramel sauce into it. Spoon the batter into the pan and spread around. Slowly pour the flan mixture on top. Cover with foil.
Add 2 cups of water into the inner pot of your rice cooker. Insert the Bundt pan and set on Steam for 30 minutes.
When the time is up, keep the lid closed for another 15 minutes. Lift the lid and insert a toothpick through the foil to test for doneness. Wiggle the Bundt pan and invert onto a serving platter.
Tip: Place a long piece of foil that reaches under the Bundt pan and up the sides to help you lower it into the rice cooker and also to lift it up when the cake is done cooking.
Over to You
What’s your version of a Flan? Share and inspire us!