Mini Chocoflan

For the chocolate cake batter, we mixed 10 tbsp of butter (Yes, 10!) and 1 cup sugar until light and fluffy. Then in goes 1 egg. Finally, the dry ingredients gets incorporated, which consists of 1 3/4 cups of all-purpose flour, 3/4 tsp baking powder, 3/4 tsp baking soda, and 1/3 cup cocoa powder. In between adding the dry ingredients, 1 1/4 cups buttermilk gets blended in the mixture. This completes the chocolate cake batter.

For the flan, combine 1 can (12 oz) evaporated milk, 1 can (14 oz) sweetened condensed milk, 4 oz cream cheese at room temperature, 3 eggs, and 1 tbsp vanilla extract. We actually used vanilla bean instead of the extract! You'll see why later.

We sprayed the mini Bundt pan with butter, then added the cake batter half-way full.

Then we poured the flan mixture over the cake batter.

We placed the mini Bundt pan over a roasting pan filled with water and baked this for 1 hour, until the surface of the cake is firm to the touch.

The cake has to cool completely at room temperature (about 1 hour) before it can be inverted. Just jiggle the pan a bit and it should pop out easily.

The small pocket on top of each cake is meant for the caramel sauce, which you can buy or make from scratch at home. As you can see, the cake and flan is completely separated in its own layers even though they appear to mix when you pour them into the pan to cook. The pretty specs of vanilla bean in the flan is a nice touch! We're just glad that we were able to get rid--oops, I mean share--all 30 Mini Chocoflans that we made from this batch!