Chocoflan cake

Whenever I’m entertaining, I make sure my desserts make an impression on the guests. That’s the first course I start researching when I have invited people over and its also the course I enjoy making to the fullest. I know its an absolute no in the hosting rule book- to not try new recipes, but somehow I end up trying new dessert recipes especially when I am throwing a party. It could be because most of the desserts I bookmark are extravagant and can do justice in a crowd, or it could be the whole quantity aspect which puts me off baking for just the two of us. Either ways, I have been lucky enough to get good results with the desserts I’ve experimented with (or I just have a bunch of really supportive friends who eat it without complaining).

The chocoflan recipe was posted by a blogger friend long back (originally from Food network) and the very sight of it made me want to try it. But I had to wait for an occasion to make it and when the occasion did rise, I realised I didn’t have a bundt pan which is what makes the cake look spectacular. I still went ahead and tried it in a normal 9 inch cake pan and it wasn’t bad at all. The gorgeous shape may have been lost but I still got two distinct layers and it tasted divine.

By the time I was ready to give it a second shot, I had a bundt pan and was really excited at the way it was going to turn up. Unfortunately for me, it didn’t look as pretty as I thought it would be, but the taste was spot on, or maybe even better. The cooking time also reduces when using a bundt pan and its a stunning centre piece for your dessert table however you choose to bake it. Go on, give this two layered chocoflan cake a go and enjoy the compliments that would follow .

Notes: I halved the recipe and used a 10 cup bundt pan for the cake. came out perfect. The measurements are a bit tricky to halve but attainable. Just before serving I slightly warm the slices and then drizzle the Dulce de Leche on top.