by Heather Schmitt-Gonzalez / Sunday, September 30, 2012
ChocoFlan (Impossible Cake)
He's been a source of inspiration and knowledge to me for so long now, so while I'll not be cooking with him in an "official" capacity any longer, there's no way I'll be saying Adios. Nope. Instead I will be saying Gracias, Rick. Thank you for sharing your passion for Mexican cuisine and culture. And I'll be seeing you soon.
- a pat of softened butter
- all-purpose flour
- 1 c. cajeta (goats milk caramel), store-bought or homemade
- 5 oz. (10 Tbs.) butter, slightly softened
- 1 c. sugar
- 1 egg
- 2 Tbs. espresso powder dissolved in 1½ Tbs. hot water (or 3 Tbs. espresso)
- ¾ c. all-purpose flour
- 1 c. cake flour
- ¾ tsp. baking powder
- ¾ tsp.baking soda
- 1/3 c. + 1 Tbs. cocoa powder
- 9 floz. buttermilk
- 1 (12 oz.) can evaporated milk
- 1 (14 oz.) can sweetened condensed milk
- 4 large eggs
- 1 tsp. pure vanilla extract
Oh, and I wanted to tell you that if you do not have cake flour, you can make your own. For every 1 cup of cake flour that you need, measure out 1 cup of all-purpose flour and then remove 2 tablespoons of it and replace it with 2 tablespoons of corn starch. Sift the whole lot 3 times and then it's ready to go - "homemade" cake flour!
p.s...in case you're wondering who our next featured chef at IHCC will be- it's Madhur Jaffrey. So please join us as we switch gears from Mexico to India (and beyond) starting tomorrow (and continuing for the next six months).
I am sharing this post with:
IHCC theme: Adios y Gracias, Rick
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.