Little bit of magic for Christmas… or New Years Eve!

I tasted this cake at the time when I was working at the French Patisserie and I fall in love with it. Now when I was looking for something to bake for Christmas I accidentally came across this blog with the recipe! As I was reading I realized that the blog author has experienced the same: first watched it being made on the TV and then later found the recipe in the magazine. I sure agree with Bree that this cake is magical not only because of the taste, but also because of the baking process. You see… the cake base floats up and exchanges with the flan without any mixing! Try it for yourself… it might be too late for Christmas, but there is always time for your New Year’s party ;)

For the cake:
  • 120g caramel/toffee sauce
  • 75g cup flour
  • 40g cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 110g bittersweet chocolate, chopped
  • 85g butter, melted
  • 120ml buttermilk
  • 110g sugar
  • 2 eggs
  • 1 tsp vanilla essence

For the flan:

  • 2 (395g) cans sweetened condensed milk
  • 600 ml whole milk
  • 175g cream cheese
  • 6 eggs
  • 4 egg yolks
  • 1 tsp vanilla
  1. Preheat the oven to 180°C. Spray a Bundt cake tin with baking spray. Pour caramel/toffee sauce into the bottom of cake pan.
  2. In a medium bowl, combine flour, cocoa, baking soda, and salt. Set aside. Place chocolate and butter in a microwave safe bowl, heat until melted, 2 minutes at 50% power. Whisk buttermilk, sugar, eggs, and vanilla into chocolate until incorporated. Add flour mixture and stir until combined. Pour batter over caramel.
  3. Add sweetened condensed milk. milk, cream cheese, eggs, egg yolk, and vanilla to a blender, Blend for one minute, or until very smooth. Slowly pour over cake batter.
  4. Place the cake pan in a large roasting pan. Pour boiling water halfway up the sides of the pan and bake for 75 to 90 minutes, or when a toothpick comes out clean. Transfer to a wire rack and cool to room temperature, about 2 hours. Transfer to refrigerator and chill for at least 8 hours.
  5. To unmold, place the bottom of the cake pan in hot water for 1 minute. Place a cake plate over the cake pan and flip over. Slowly remove pan and serve.
  6. Visit BakedBree for the instructions with pictures.

***Merry Cristmass ***

Rasa :)

No comments yet.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.