Prajitura imposibila: ciocolata, crema de zahar ars si caramel (chocoflan) – also in English

chocoflan caramel (34)

For English please scroll down

In sfarsit, am ajuns sa postez si aceasta reteta. Cred ca asteapta sa fie postata de doi ani, timp in care am tot adaptat reteta (si vasul in care se coace), pana cand am gasit combinatia perfecta.

De ce “prajitura imposibila”? Pentru ca este o prajitura vrajita, al carei straturi isi inverseaza pozitia in timpul coacerii. Da, nu glumesc, intra in cuptor intr-o ordine si ies in ordinea inversašŸ™‚

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Este o prajitura traditionala mexicana, care se numeste chocoflan, si a carei reteta originala se afla aici. Dar pentru ca reteta originala avea prea multe ingrediente care sunt greu sa imposibil de procurat la noi (cajeta, lapte condensat, lapte evaporat) am cautat solutii sa o adaptez. Am inlocuit si prajitura de ciocolata cu o alta reteta care mie imi place mult. Asadar, ceea ce urmeaza sa va prezint este o reteta complet diferita, dar care respecta principiile prajiturii originalešŸ™‚

chocoflan caramel (59)

Dau reteta si in grame, si in cups (1 cup = 0 cana de 250 ml)

Caramel

100 gĀ  zahar tos

2 L (linguri) apa

Flan

200ml smantana de frisca

150ml lapte

200g crema de branza (Philadelphia)

4 oua

200 g zahar

esenta vanilie

Prajitura de ciocolata

120g unt

1 cup zahar (200g)

2 oua

1 si 1/3 cups faina (170 g)

1 si 1/3 lgĀ  (lingurita) praf de copt

1/3 lgĀ  (lingurita) bicarbonat

Ā½ cup cacao (60g)

2 lg (lingurite) cafea instant

85 ml lapte (1/3 cup)

85 ml apa (1/3 cup)

2 L (linguri) smantana fermentata

Se utilizeaza un vas de guguluf (cu coloana pe mijloc) de aproximativ 3 litri. Eu recomand sa nu folositi unul cu pereti detasabili, pentru ca este posibil sa “piarda” continut in timpul coacerii (testat pe propria-mi piele).

chocoflan ingrediente

1.Se unge vasul de cuptor cu unt

2. Intr-un vas separat se prepara caramelul: se caramelizeaza zaharul cu cele 2 linguri de apa. Cand ajunge la culoarea potrivita (aramie-aurie, nu prea inchisa, pentru ca daca se inchide prea tare inseamna ca s-a ars)Ā  seĀ  toarna in vasul de cuptor.

3.Se prepara flan-ul (se amesteca pur si simplu toate ingredientelešŸ™‚ cu ajutorul unui mixer). Aveti grija sa aveti crema de branza la temperatura camerei, si sa o mixati pe aceasta prima, pana cand capata o textura cremoasa.

4. Se prepara cake-ul de ciocolata:

– se bate bine untul moale cu zaharul, pana cand se topeste zaharul, apoi se adauga ouale, unul cate unul

– Se amesteca faina cu cacao cu ness-ul cu praful de copt si bicarbonat

– Se cern peste amestecul de unt+zahar+oua

– Se adauga apa si laptele ( impreuna)

– Se adauga smantana

chocoflan1

5. Se toarna cake-ul de ciocolata in vasul de cuptor, peste zaharul caramelizat, care trebuie sa se fi racit deja.

6. Se toarna flan-ul peste cake-ul de ciocolata.

7. Se acopera vasul cu aluminiu (se infasoara complet in aluminiu daca e forma detasabila, desi, din nou, nu recomand forma detasabila)

8. Se pune vasulĀ  intr-o tava de friptura, care se umple pana la Ā½ formei cu apa fierbinte (e mai usor de umplut daca e deja in cuptor)

chocoflan2

9. 180 de grade, 1:15h-1:30hĀ  sau pana trece testul scobitorii

10. Se scoate din cuptor si se lasa o ora sa se raceasca putin. Cand veti desface folia de aluminiu, veti constata (cu uimire? :)) ca startul de flan si cel de ciocolata si-au inversat pozitia – veti avea acum ciocolata deasupra, desi flanul a fost turnat ultimulšŸ™‚

11. Este recomandat sa raciti prajitura cel putin 4 ore, sau peste noapte, la frigider, in forma. A doua zi dimineata, asezati forma 5 minute cu fundul intr-un strat de apa fierbinte, de appx 1/3 din inaltimea formei (pentru a dezlipi stratul de caramel de pe fund). Apoi rasturnati pe un platou, scuturati putin pentru a desprinde prajitura de margini si ridicati forma.

chocoflan3

MiracolšŸ™‚

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chocoflan caramel (34)

 

The impossible cake: chocolate cake, flan and caramel

Finally, I came to this post and recipe. It has been waiting to be posted for two years, time during which I have adapted the recipe (and the baking dish) until I found the perfect combination.

Why “impossible cake”? Because it is an enchanted one, whose layers reverse its position during baking. Yeah, no kidding, they go into the oven in one order and get out in reversed orderšŸ™‚

It is a traditional Mexican cake, called chocoflan, and whose original recipe is here. But because the original recipe had too many ingredients that are hard to impossible to procure in Bucharest (cajeta, condensed milk, evaporated milk), I searched for solutions to adapt. I also replaced the chocolate cake with another chocolate cake recipe that I like a lot. So what is going to be presented is a completely different recipe, but with the principles of the original cakešŸ™‚

I will give the recipe in grams and cups (1 cup = a cup of 250 ml)

Caramel

100 g granulated sugar

2 L (tbsp) water

Flan

200ml heavy cream

150ml milk

200g cream cheese (Philadelphia)

4 eggs

200 g sugar

vanilla essence

Chocolate cake

120g butter

1 cup sugar (200g)

2 eggs

1 and 1/3 cups flour (170 g)

1 and 1/3 lg (tsp) baking powder

1/3 lg (tsp) baking

Ā½ cup cocoa (60g)

2 lg (tsp) instant coffee

85 ml milk (1/3 cup)

85 ml water (1/3 cup)

2 L (tablespoons) sour cream

It needs a bundt pan of approximately 3 liters (12 cups).

1. Grease bundt pan with butter

2. In a separate bowl prepare the caramel: caramelize sugar with 2 tablespoons water. When it reaches the right colour (amber-gold, not too dark) pour it in the bundt pan.

3. Prepare the flan batter (simply mix all ingredients with a mixer :)). Make sure you have the cream cheese at room temperature and beat this one first, until it gets to a creamy texture.

4. Prepare the chocolate cake:

– Mix soft butter with sugar until sugar melts, then add the eggs, one by one

– Mix the flour with cocoa, instant coffee, the baking powder and bicarbonate

– Sift mixture over butter + sugar + eggs

– Add water and milk (together)

– Add the cream

5. Pour the chocolate cake in the bundt pan over caramelized sugar, which must have already cooled down.

6. Pour the flan over the chocolate cake.

7. Cover with aluminum wrap/

8. Place the pan in another, larger pan, filled up to Ā½ with hot water (it’s easier to fill after you have put it in the oven) so that the cake will bake in a water bath

9. 180 degrees Celsius, 1:15 h-1: 30h or until toothpick comes out clean

10. Remove from oven and allow to cool for one hour. When you unwrap the aluminum foil, you will find (in amazement :)) that you now have chocolate on topšŸ™‚

11. It is recommended to cool the cake for at least 4 hours or overnight in the refrigerator in pan. The next morning, place the bottom of the panĀ  for 5 minutes in aĀ  layer of hot waterĀ  (appx 1/3 of the height of the form) to loosen the caramel layer. Then reverse it upside down on a large enough plate, jiggle slightly to loosen cake from edges and lift pan.

Miracle has been performed:)

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