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Flancocho (Flan and Chocolate Cake)

A layer of creamy flan over moist chocolate cake, baked together in one pan and topped with amber caramel.

By Wanda Oyola 9 h Medium

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

A ring-shaped flancocho with glossy caramel, a creamy flan layer and a dark chocolate cake base, with a slice on a plate in front.

Flancocho is the Puerto Rican answer to the question of flan or cake: flan plus bizcocho, baked together in one fluted tube pan. The flan goes in first over the caramel and the cake batter on top, and in the oven they set into two neat layers. Turned out onto a platter, it shows a glossy caramel top, a creamy flan and a soft chocolate base.

The Thermomix® TM7™ blends the cream cheese flan until perfectly smooth, then, after a quick rinse, mixes the chocolate cake batter. The caramel cooks in a saucepan on the stove and the flancocho bakes slowly in a water bath in the oven. Make it a day ahead so it has time to chill.

Made in the Thermomix® TM7™

Flancocho (Flan and Chocolate Cake)

Makes: 1 flancocho, 12 slices

  • Prep30 min
  • Cook1 h 30 min
  • Total9 h
  • Serves12

Ingredients

Caramel

Flan

Chocolate cake

Instructions

  1. Preheat the oven to 180°C (350°F). Butter the center tube and the upper sides of a 12 cup (2.8 L) fluted tube pan. Set out a roasting pan large enough to hold it and bring a kettle of water to a boil.
  2. Make the caramel: place the sugar and water in a small saucepan over medium heat on the stove. Cook without stirring, swirling the pan now and then, for 8 to 10 minutes, until the syrup turns deep amber. Pour it right away into the tube pan and tilt to cover the bottom. Be careful: the caramel is very hot.
  3. Place the cream cheese and condensed milk in the mixing bowl and blend 20 sec/speed 5. Scrape down the sides of the bowl, add the evaporated milk, eggs and vanilla and mix 15 sec/speed 4, until smooth. Pour the flan slowly through a strainer over the hardened caramel. Rinse and dry the mixing bowl.
  4. Place the butter and sugar in the mixing bowl and mix 1 min/speed 4. Scrape down the sides, add the eggs and vanilla and mix 20 sec/speed 4.
  5. Add the flour, cocoa, baking powder, baking soda, salt and milk and mix 15 sec/speed 4. Scrape down the sides and mix 5 sec/speed 4 more, just until smooth.
  6. Drop the cake batter in spoonfuls over the flan, starting at the edges, and spread it gently with the back of the spoon. It will float on top. Cover the pan tightly with buttered aluminum foil.
  7. Set the tube pan in the roasting pan, place both in the oven and pour hot water into the roasting pan until it comes 2.5 cm (1 in) up the sides. Bake 75 to 90 minutes, until a toothpick pushed through the foil into the cake comes out clean and the flan is set.
  8. Lift the pan out of the water bath, remove the foil and let it cool on a rack for 1 hour. Refrigerate at least 6 hours, ideally overnight.
  9. To unmold, run a thin knife around the outer edge and the center tube and set the pan in hot water for 1 to 2 minutes. Place a rimmed platter on top, turn it over in one quick motion and let the caramel run down the sides before slicing.

Tips

  • For a classic yellow flancocho, leave out the cocoa and use 185 g (1 1/2 cups) of flour in the cake.
  • Take the cream cheese, eggs and butter out of the fridge 30 minutes ahead: at room temperature they make a smoother flan and a lighter cake.
  • Covered, flancocho keeps 4 days in the fridge. Cut it with a knife dipped in hot water for clean layers.

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