Pressure Cooker Orange Essence Choco-Flan
This flan/cake is delicious. It sounds very difficult and when you see the list of ingredients you might be intimidated. But don't be. It's really not hard. Just read through all of the directions and get things ready... before you start. Once you start, you'll need to keep moving.
This choco flan is often called the "impossible" cake. You see, when you assemble the dessert, you put the layers in one way, while it's cooking in your beloved pressure cooker, the layers "magically" switch places. Isn't physics amazing! Kids will think this is very cool. It goes in one way and comes out the opposite.
After experimenting and getting this just right, I took it to my local Mexican restaurant where I know the owner. He sampled this and gave it two thumbs up. (He said he wasn't sharing with the staff and was keeping it all to himself; LOL). He said I would make a good Mexican wife. That was the best compliment I could get and so I think you'll love this dessert too.
It's handy to be able to make this in the pressure cooker now that summer is here and it's ... born on the face of the sun hot outside! Haha. No need to turn on your oven.
Enjoy!
-MamaFin
Pressure Cooker Orange Essence Choco-Flan
(aka, Impossible Cake)
Ingredients:
For Caramel Layer:
½ c sugar
¼ c water
For Cake Layer:
¾ c flour
¼ c unsweetened cocoa
2 pinches salt
½ t Baking Powder
½ t Baking Soda
¾ c sugar
¼ c butter, softened
1 t vanilla
2 eggs
1 small container plain yogurt
Zest of one orange
1 T orange Olive Oil
For Flan Layer:
4 eggs
4 eggs
½ c heavy whipping cream
1 can sweetened condensed milk
2 t vanilla
1 T
flour
Directions:
1. Grease a
half sized bundt pan with shortening and then shake sugar to coat
shortening. Set aside.
2. Make the
caramel: on stove top in non-reactive
skillet over low heat, melt sugar.
Carefully, swirling to melt evenly.
Use silicone spatula to stir gently.
Do not overcook. Cook until just
melted. Then remove from heat and let
cool slightly.
3. Carefully,
pour water into skillet and stir. It
will bubble, use caution.
4. Set back
on heat to remelt. Stir until
melted. It should be a light amber
color. Do not overcook as it will taste
burned.5. Pour into a glass measuring cup to cool slightly.
6. Meanwhile, make the cake layer.
7. In a small mixing bowl, combine: Flour, cocoa, sugar, salt, baking powder, baking soda, sugar and mix together. Set aside.
8. In a large mixing bowl, combine butter, vanilla, eggs, yogurt, orange zest and olive oil and whisk together.
9. Then fold in the dry ingredients and mix well. It will be slightly lumpy. Set aside.
10. Take bundt pan and pour caramel into bottom of bundt pan, place in freezer for a few minutes, while making the flan layer to cool.
11. Make the flan layer.
12. In medium mixing bowl, whisk together: eggs, whipping cream, condensed milk, vanilla and flour.
13. Remove bundt pan from freezer.
14. Spread Chocolate Cake mixture on top of caramel layer, carefully.
15. Pour flan mixture on top of chocolate layer. (it will be very full)
16. Make sure insert is in pressure cooker.
17. Add 1 1/2 cups water to insert, then place trivet in bottom.
18. Using a foil sling, carefully lower into insert.
19. Set to high pressure for 20 minutes. (If possible, turn "keep warm" function "off")
20. Once cook time is complete let naturally release for 10 minutes.
21. NOTE: If you could not turn off the keep warm function, unplug the machine and let naturally release.
22. Once Natural Release is complete, remove lid and carefully remove the cake.
23. It "Magically" changed places...wow-zer!!!
24. Let cool for 10-15 minutes.
25. You can serve at room temperature or cover with plastic wrap and chill in refrigerator overnight.
26. When ready to serve, invert onto serving platter.
27. Note: If you chilled in the refrigerator, set the pan in hot water to gently warm the caramel before inverting.
28. Cut and serve. Refrigerate leftovers, covered.
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