Subj : 10/11 Dulce de Leche - 3
To   : All
From : Dave Drum
Date : Thu Oct 10 2024 12:52:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Dulce De Leche Chocoflan
Categories: Cakes, Chocolate, Dairy, Cheese
     Yield: 12 servings

MMMMM----------------------------FLAN---------------------------------
    13 oz (380 g) can dulce de leche
    12 oz (355-mL) can evaporated
          - milk
     4 oz (115 g) cream cheese; room
          - temp
 1 1/2 ts Pure vanilla extract
   1/8 ts Kosher salt
     5 lg Eggs

MMMMM-----------------------CHOCOLATE CAKE----------------------------
 1 1/3 c  (160 g) A-P flour
     1 c  (200 g) granulated sugar
   1/2 c  (50 g) unsweetened cocoa
          - powder
     1 ts Baking soda
   1/2 ts Baking powder
   1/2 ts Ground cinnamon
   1/2 ts Kosher salt
     6 tb (85 g) unsalted butter; in
          - cubes, room temp
   1/2 c  (120 mL) brewed coffee
   1/2 c  (120 mL) buttermilk
     1 lg Egg
     1 ts Pure vanilla extract
          Nonstick spray

 Set oven @ 350oF/175oC.

 Make the flan: In a blender, combine the dulce de leche,
 evaporated milk, cream cheese, vanilla extract and salt,
 and blend until smooth, 20 to 30 seconds. Pour in the
 eggs and blend for another 10 seconds until smooth.

 Make the chocolate cake: Sift the flour, sugar, cocoa
 powder, baking soda, baking powder, cinnamon and salt
 directly into the bowl of a stand mixer fitted with a
 paddle attachment. Mix on the lowest setting until just
 combined, then add the butter and continue mixing on low
 speed until the mixture resembles wet sand. Stop the
 mixer and scrape down the sides of the bowl if needed.

 In a liquid measuring cup, combine the coffee,
 buttermilk, egg and vanilla extract, then slowly pour it
 into the flour-butter mixture with the mixer running on
 low. Scrape down the sides of the bowl and beat the
 mixture on high for 1 full minute.

 Liberally coat a 10-cup Bundt pan with nonstick baking
 spray. Add the cake batter, smoothing the top with an
 offset spatula or spoon. Carefully ladle in the flan
 mixture so you disturb the cake batter as little as
 possible. Transfer the Bundt pan to a roasting pan or
 baking dish large enough to fit the Bundt pan. Grease a
 piece of foil and place it onto the Bundt pan, greased
 side down, folding it over the edges to loosely seal it.
 Transfer to the oven. Pour enough water into the
 roasting pan or baking dish to come up 2 to 3 inches
 (tap water is fine).

 Bake until a skewer inserted in the cake part comes out
 with few to no crumbs, 1 1/2 to 2 hours.

 Carefully remove the Bundt pan from the roasting pan and
 uncover. Transfer to a rack and let cool to room
 temperature. Once fully cooled, cover the top with
 plastic wrap and refrigerate until chilled and set, at
 least 2 hours.

 Once you're ready to serve, carefully run a knife around
 any edges that are still sticking, then invert onto a
 serving platter, gently shaking it up and down if it's
 being difficult. (If it was greased properly, you
 shouldn't have any major issues.) The chocoflan can be
 covered and refrigerated for up to 3 days.

 Recipe from: Esteban Castillo

 Adapted by: Genevieve Ko

 Yield: one 10" cake

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

MMMMM

... It can satisfy a hungry teenager
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