When I first ate a slice of this magic flan cake a couple of years ago, I was astonished by it’s texture, taste and beautiful layers. It was a magical moment and I felt that this was a one of a kind cake. So when I went home I searched for the recipe and saved it on my desk. Somehow, I never got down to baking it. Fast forward to 2018 and I suddenly remembered that Magic Flan Cake. So I went through all the recipes I came across and reduced the quantities ( I still got a medium sized cake). It’s called a Magic Flan Cake because the layer of flan, and the layer of chocolate cake switch places during the baking process without ever mixing. I was astonished as you are, so I googled it and came across the explanation on
http://www.projectpastrylove.com/magic-chocolate-flan-cake/
Apparently this is pure science. The baking soda and buttermilk in the chocolate cake produce a gas which lightens the cake layer. The flan mixture is dense. Therefore, as this dessert bakes in the oven the cake batter rises from the bottom (thanks to the gas) and the flan mixture falls from the top. As the flan heats up, the eggs in the flan start to solidify. The solidifying eggs cannot fuse with the still-wet cake batter. It’s only after the cake has fully risen to the top that it is exposed to more heat and therefore is able to fully set. Skeptical me found this hard to believe and I hovered in my kitchen around my oven for the entire baking time, trying to get a peek, every now and then. No such luck. I followed the instructions perfectly and the next day very hesitantly unmoulded my cake… and there it was The Easy Magic Flan Cake- as predicted perfect in every way.
Preparing the ingredients for the cake hardly takes much time. However, after baking, the cake has to be cooled completely before placing in the refrigerator overnight. So, when you decide to bake it, keep in mind that you can eat it ONLY on the next day.
The Recipe:
For The Cake:1 tsp vanilla essence; ¼ cup caramel; ¼ cup + 1 tbsp flour; 1 tbsp dark cocoa powder; ¼ tsp baking powder; 62 gms semi sweet dark chocolate; 3 tbsp butter; ¼ cup curds ( yogurt); ¼ cup brown sugar; 1 large egg
For The Caramel:
1 tbsp water; 3 tbsp Butter; 6 tbsp brown sugar; 3 tbsp evaporated milk; 1 tsp vanilla essence; ¼ tsp salt
Add the sugar and water in a medium non-stick saucepan. Mix gently together. Place on high heat and when the sugar comes to a boil, lower heat to medium and simmer until the sugar caramelizes, turning a dark golden brown. You don’t need to stir but you can gently swirl the pan to make sure all the sugar melts. Remove the saucepan from the heat. Cool for a couple of minutes, and then slowly add the evaporated milk and the vanilla essence. Gently whisk together. Add the butter, and salt. Stir until the butter melts completely. Cool completely at room temperature, maintaining a liquid consistence. Keep aside till required.
For The Flan:
1 cup condensed milk; 1 ¼ cup low fat milk; 85 gms cream cheese; 3 large eggs; 2 yolks; 1 tsp vanilla
Before you start, it’s vital to know the capacity and baking capacity of your bundt pan. Fill the pan with water right to its rim, then measure the water; that is its capacity. Now fill the pan with water to 1 1/4″ to 1 1/2″ below the rim. Measure the water; that is its bakeable capacity. Mine was a small pan with 5 ½ cups capacity and 3 ½ cups bakeable capacity.
Visit
https://blog.kingarthurflour.com/2016/08/02/bundt-pan-size/
for detailed instructions on this. Mine was a small
Make The Magic Flan Cake:
Preheat the oven to 350 degrees F. Grease a 5 ½ cup Bundt pan.
Pour the caramel sauce all around bottom of pan. It should be easily pourable. If it has hardened, heat for a minute on low flame until it melts again.
Mix the flour, cocoa powder, baking soda, and salt in a large glass bowl. Keep aside.
Melt the chocolate and butter in a double boiler for a couple of minutes and then gently mix together.
Next whisk the curds (yogurt) sugar, eggs, and vanilla. Pour this into the chocolate mixture and stir to combine. Lastly fold in the flour mixture.
Pour the batter over the caramel in the 5 ½ cups Bundt pan.
https://www.instagram.com/p/BVg70lDDg26/?taken-by=withlocals
Make The Flan:
Place all the flan ingredients in a blender and process until smooth, about 1 minute.
Gently pour the flan mixture over the chocolate cake batter. Put the Bundt pan in a large cake pan and transfer carefully to the oven. Fill the large cake pan with water so that the water level comes half way up the sides of the Bundt pan.
Bake the magic cake until a toothpick inserted into the chocolate cake comes out clean. Place Bundt pan on wire rack to cool, about 2 hours, and then refrigerate overnight.
Remove cake pan from oven once water has cooled.
Next day, get the family around you to watch the impossible. Place the bottom third of the pan in hot water for a minute. This will help loosen the cake from the Bundt pan. Gently invert the pan over a platter, and carefully turn it upside down. Remove the pan, exclaim over the magic and watch the caramel drizzle over the cake. Cut into slices and serve.
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