Individual Choco-flan Cakes

Individual Choco-flan Cakes

READ ALL THE WAY THROUGH BEFORE BEGINNING……

Preheat oven to: 375 degrees

Place pan with hot water in lower rack of oven

Generously Spray individual bundt cake pan with non-stick spray (Pam)

INGREDIENTS FOR CAKE:

1/2 pound butter or 8 Tablespoons room temperature

3/4 cup sugar

Cream together until light and fluffy

Add:

1 large egg at room temperature

Dissolve and stir together 1 Tablespoon espresso coffee powder in 1 Tablespoon boiling water and then add to butter/sugar mixture

Sift together in separate bowl:

1/2 cup all-purpose flour

3/4 cup cake flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup unsweetened cocoa powder

1 teaspoon cinnamon

1/4 teaspoon ground red pepper (optional) or more if you like it hotter

3/4 cup room temperature buttermilk

Mix together until just mixed, do not over beat.  Set aside and then proceed to make flan portion.

INGREDIENTS FOR FLAN:

Cream room temperature 6 oz. of cream cheese

3 large eggs at room temperature

1 teaspoon vanilla

1/2 teaspoon cinnamon

1 12 oz. can of evaporated milk

1 14 oz. can of condensed milk

Mix thoroughly and make sure there are no lumps — it is best to strain through a sieve.

Pour one ice-cream scoop of cake batter in bottom of prepared individual bundt pan and continue until each is filled.  Slowly pour flan mixture over each cake batter and then set in oven on middle rack over the lower rack that has the hot water pan.  Bake for 25 to 30 minutes or until toothpick inserted into cake comes out clean.  Remove from oven and cool on cooling rack for about one (1) hour.  Carefully remove each cake from pan and serve with whip cream, fruit or frost with your favorite frosting mixture or better yet, warm caramel drizzled over the top.