Flan Misterioso (Chocolate-Cajeta Custard Cake)  

For this recipe you’ll need:

• 1/2 cup cajeta  

For the cake:  

• 6 tablespoons granulated sugar 
• 6 tablespoons all-purpose flour 
  
• 3 tablespoons unsweetened cocoa powder  
  
• 1/4 teaspoon baking soda 
  
• 1/8 teaspoon baking powder 
  
• Pinch of salt 
  
• 1/4 cup buttermilk 
  
• 4 teaspoons grapeseed oil 
  
• 1 egg, room temperature 
  
• 1/2 teaspoon vanilla extract

• 6 ounces evaporated milk 
• 1/2 cup condensed milk 
• 2 eggs 
  
• 1/2 teaspoon vanilla extract 
  
• 1/2 teaspoon salt

Directions:

1. Preheat the oven to 375°. Lightly butter the bottom and sides of 6 ramekins and place them in a baking dish.   

2. Evenly distribute the cajeta in the bottoms of the ramekins. The cajeta should pool in the bottom of each ramekin. (If the cajeta is too thick, thin it out with a touch of hot water so it is a pourable consistency.)

3. To prepare the cake portion, whisk together the sugar, flour, cocoa powder, baking soda, baking powder and salt in a medium-size bowl. In a separate bowl, whisk together the buttermilk, grapeseed oil, egg and vanilla extract. Pour the dry ingredients into the wet and mix until well combined.   

4. Evenly distribute the batter over the cajeta in the ramekins. Set aside.   

5. To prepare the flan portion, whisk together the evaporated milk, condensed milk, eggs, vanilla and salt in a medium-size bowl.

6. Gently pour the flan mixture over the cake batter.  

7. Pour hot water into the baking dish until it comes halfway up the sides of the ramekins.   

8. Spray one side of a sheet of foil with pan spray and cover the baking dish, sprayed side down.    

9. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. 

10. Remove the ramekins from the baking dish and set aside to cool for 45 minutes to 1 hour. 

11. To serve, run a paring knife around the edges of the ramekin and invert the flan onto a plate.  

12. Serve slightly warm or at room temperature.