Wednesday, March 31, 2010


Well, Jan and Elizabeth, you are mostly correct! Yesterday’s photos were the reflection of the range hood light in the bottom of the aluminum roasting pan that was going to act as a bain marie for making this delectable dessert:

I give you Chocoflan!

Lynne Robinson, Hewitt, New Jersey

Try not to drool too much. Take a closer look why don’t you?

Lynne Robinson, Hewitt, New Jersey

This recipe from Rick Bayless is absolutely to die for. Chocolate cake and flan, what could be better? It’s a bit complicated because of making the Cajeta but worth every minute. Once you make the cajeta it will keep for about a month, so we’ve made this twice. I think twice is enough until next year!

Cajeta is just a caramel sauce. You might be able to use a store bought one in its place. When Rick ordered his unpasteurized milk to make cheese several weeks ago he also ordered the fresh goat’s milk to make the cajeta. It’s really only a matter of cooking the milk slowly for a few hours until it caramelizes.

Lynne Robinson, Hewitt, New Jersey

The cake itself is magic. First the cajeta gets spread on the bottom of the cake pan. Next comes the chocolate cake batter, then the flan mixture gets carefully poured on top.

Lynne Robinson, Hewitt, New Jersey

Lynne Robinson, Hewitt, New Jersey

During the cooking process, the two layers exchange places and the flan ends up on the bottom (or if you will, the top once the cake is turned out of the pan). Like I said: magic! Since the flan mixture filters through the cake layer, it infuses the cake with gooey moisture. Sheer heaven, trust me.

Lynne Robinson, Hewitt, New Jersey

I’ll bet you had no idea that the answer was going to end up being connected with a dessert recipe!

And, oh yes, of course the last photo was of the rain against the sliding glass door in our living room. Thanks to those who played along!

P.S. There is chocoflan left is anybody wants to stop by for a taste!


Obviously this won’t LAST a month!!!
I think I gained weight just LOOKING at it!  smile

Wow! That does look heavenly!  The cajeta is fascinating.  I have never heard of it, but it surely looks yummy!

save me a bite…I’ll be right there.  Let see - do I turn right or left at Detroit (hehehe)

Maggie, well you live close enough to come and try it out for yourself.

Jan, the cajeta is really just a fancier version of dulce de leche, and yes, it is VERY yummy.

Debra, okay we’ll expect you soon. However, if you are as far North as Detroit it may take you a bit longer. Just go north to Cheyenne and 1-80, head EAST and keep on going until you get to NJ. Once there let me know and I can guide you further!

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