Almond Chocoflan

Yield: 6

Ingredients

• ¾ cup cajeta or dulce de leche

Ingredients for cake batter:

• 1 stick butter, unsalted
• ¾ cup all-purpose flour
• ¾ cup granulated sugar
• 2/3 cup baking cocoa
• ½ teaspoon baking powder
• 1/2 teaspoon baking soda
• ¼ teaspoon salt
• 2/3 cup slivered almonds
• ½ cup buttermilk
• 1 egg

Ingredients for flan

• 1 14oz can sweetened condensed milk
• 1 12oz can evaporated milk
• 5 eggs
• 1 teaspoon almond extract
• Ingredients for garnish:
• Slivered almonds
• 6 blueberries

Instructions

1. Preheat oven to 350°F
2. Grease bottoms and sides of ramekins. Pour dulce de leche into the molds. Move the mold around to evenly coat bottoms.
Directions for cake batter:
3. In a large mixing bowl, mix butter and sugar with electric hand mixer until smooth. Add the egg and mix until combined. In a separate mixing bowl, mix flour, cocoa, baking powder, baking soda and salt. Combine both mixtures and mix on medium to low speed, carefully adding the buttermilk until all ingredients have evenly combined. Fold in slivered almonds.
Directions for flan:
4. Place the eggs, almond extract, evaporated milk and sweetened condensed milk in a blender and puree until smooth.
To assemble:
5. Pour cake batter about ½ way up the ramekin mold. Then pour the flan mixture over batter.
6. Arrange molds in a 9x13-glass baking dish, pour hot water into the dish to approximately halfway up the sides of the molds (be careful not to get water in the ramekins). Cover entire dish with aluminum foil and place in the oven. Bake for 50 minutes or until toothpick inserted in cake batter comes out clean.
7. Remove from the oven and let the chocoflans cool in the baking dish for 15 minutes. Remove from dish and refrigerate for at least 2 hours.
8. To serve:
9. Run a knife around the sides of the mold. Place a serving plate over the mold and quickly invert the flan on the plate. Carefully remove the mold. Decorate with slivered almonds in a flower formation and a blueberry as the center of flower.