We were fortunate to have Maci Runkle- State Pastry Chef winner from J. Everett Light Culinary Program, join us on the Indiana State Fair/Indiana Grown stage for a cooking demonstration and think it’s only fair to share her delicious recipe!
4oz cream cheese at room temp
1 tbsp vanilla extract, 12 oz evaporated milk
14oz sweetened condensed milk
Cake– 5 oz butter at room temp
1 egg at room temp
10 oz buttermilk
14 oz All Purpose flour
3/4 teas baking soda
3/4 baking powder
2.6 oz cocoa powder
Preheat the oven to 350°.
Coat the entire pan with butter.
Put dulce de leche or a caramel sauce at the bottom of the pan to create a thick, even layer.
Sift together the AP flour, baking soda, baking powder, and cocoa powder in a medium bowl. Set aside.
Cream together the sugar and butter in a separate bowl. Add in the egg after creaming. While mixing, add 1/3 of the dry mixture from earlier, 1/2 of the buttermilk, 1/3 of the dry mix, the remaining buttermilk, and remaining dry mix. Wait till each item (dry or wet) is combined before adding the next part. Set aside.
In a blender, combine the cream cheese, vanilla extract, evaporated milk, sweetened condensed milk, and eggs on high for 30 seconds. Set aside.
Scoop or pour the cake mixture into the pan coated with dulce de leche. After adding the cake mix, pour the flan mixture from the blender on top. Cover the pan with foil wrap. Set the wrapped cake in a large, deep hotel pan. Add water into the hotel pan till it reaches 1 inch.
Put in the oven for an hour. The cake will “flip” while cooking so don’t be surprised if the cake is not on the bottom of the pan anymore! Check with a toothpick to make sure the cake is completely cooked. Cool for an hour at room temperature. Flip out of pan. Serve.
Cool for an hour at room temperature. Flip out of pan and wrap in plastic wrap. Refrigerate for 24 hours and serve. This is the traditional way to eat Chocoflan.
Optional: warm up dulce de leche until it is a liquid consistency. Pour on top before serving.