Flan can be terribly intimidating – chocolate cake topped with flan takes it to another level of intimidation!
But this Chocolate Caramel Turtle Flan
really could not be any easier and is pretty foolproof. I was really happy with how this turned out, and it was completely different from anything I've ever made.
Start with a really well buttered and floured Bundt pan. Or you can use this Baker's Joy spray that has both in it.
Spread some dulce de leche on the bottom of the pan, making a little ring.
The chocolate cake batter is rich and thick, made moist with buttermilk and a little added cinnamon for that Mexican chocolate taste.
Spread it around the Bundt pan and try not to eat it all…it's good stuff!
I don't know why I thought flan was so hard to make. This was my first time making it, and all you have to do is throw a couple of ingredients together in the blender and pour it on top.
It will be really wet but that's normal.
The key to a moist flan is to create a water bath while you're baking it. Just place your Bundt pan within a larger pan in the oven. Pour warm water into the outer pan. Be careful not to burn yourself!
Once you have baked and cooled the cake, invert it on your serving plate. Now here's the moment that strikes fear in any and all bakers out there. Will it come out? Did you grease your pan well enough? Since we put some dulce de leche on the bottom of the pan, this cake is more forgiving than most. And yes, mine came out beautifully.
Sprinkle with chopped pecans and drizzle with some more dulce de leche.
This cake was moist and flavorful. It's a perfect ending to any Mexican meal!
Christy joined the Tablespoon team to share her recipes and inspire family food fun. Watch her Tablespoon member profile for great new recipes!