My mom sent this recipe to me. I discovered in talking with her today that the reason she sent it to me is because she was too scared to try it out herself. I have become the recipe guinea pig, and I am totally OK with that.
There’s always a little bit of uncertainty when trying a new recipe and it helps to know that someone else has tried it with good results. It really helps to know that someone you know and trust has tried it. I am often skeptical of some online reviews because I don’t know if the people writing the reviews are clueless in the kitchen and totally botched a perfectly good recipe, OR if the person likes anything they eat because they lack good taste and taste buds. So, send me your iffy recipes and I will try them and give you my honest opinion…if that means anything.
This cake is half chocolate cake and half flan. Well, more like 60% chocolate cake and 40% flan. Regardless, chocolate cake + flan = crazy delicious. A bundt pan is filled with a thin layer of cajeta, topped with a chocolate cake batter and finished off with a flan type mixture that makes it way down to the bottom of the pan during the baking process. This creates the layer of creamy flan on top of the cake which when inverted is topped with the sweet and decadent cajeta.
I topped the finished cake with toasted pecans. It could be served with some sweetened whipped cream or vanilla ice cream. This cake was a hit at the small group we had at our house last night. It was such a hit that we had a mere slice left over. (more…)