Chocoflan

In order to make flan; a chocolate cake batter is poured over cajeta, which is sweetened, caramelized goat milk that has been spread on the bottom of a deep cake pan. The flan batter is poured on top of the of the chocolate batter. During the baking process, the layers of the cake reverse themselves. The cake rises to the top and the flan sinks to the bottom. At the end when you unmold it you flip it upside down and the flan is sitting on top of the cake.

My Experience:

Putting together the cake batter and the flan is straightforward. The odd step is having a preheated roasting pan of water ready to place the cake pan into for baking. I believe I underbaked it a bit because the cake somewhat collapsed in the middle. I am pretty sensitive to odd textures so the flan was not my favorite when it came to mouth feel, but the flavors were not bad.

Neighbor's Comments:

"I thought that cake was pretty good."

"I liked it, it reminded me of my grandma for some reason!"