I tried making it about a year ago but I used a springform pan and the flan part leaked out all over. It was a mess and a disaster. It broke my heart actually.
I've been wanting to try it again ever since.
It finally got the courage to do it. I used an angel food cake pan this time.
I made it last night and then Aidan and I were going to a play so I stuck it in the fridge and this morning it is hard as a rock. Uh-oh!
I haven't released it from the pan and I know it needs to get to room temperature. I hope it works out ok. Yikes. I screwed up. I should have made it this morning.
It was cool though. See, first you put down the layer or caramel and then you put in a chocolate cake layer and then the flan. But while it cooks in the oven, the layers flip!
So it's a cooking AND a science experiment.
I just hope it softens up enough to be edible. And I hope it comes out of the pan.
I'm taking it to Easter brunch at my friend C's house.
Oh my.
*UPDATE*
It worked! It came out great and it was delish! Here is a picture:
1 comments:
Hey! My chocoflan turned out great, this is my second one. I think the key is turning it out about an hour after taking it out of the oven so that the caramel is still a bit warm and will allow it to slide out without pulling at the flan and wrecking it. I then refrigerated it overnight in an airtight container. My only problem was my cake container couldn't contain the gooey flowing caramel so that was a bit of a mess. I'll be using a plate with a rim in the future! I used a ten inch cake pan with three inch high sides, as recommended by Rick Bayless in the recipe I used. I hope your next one goes a little better, it's worth the effort when it works!!
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