Who doesn’t love pb & chocolate… the end result of this dessert delicious and show-stoppingly gorgeous. The cake is rich and dense, almost like a brownie. The flan is as decadent and satisfying as that aged wine; a perfect complement to the chocolatey cake.
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Peanut Butter Chocolate Chocoflan
2015-02-16 08:34:14
Who doesn't love pb & chocolate... the end result of this dessert delicious and show-stoppingly gorgeous. The cake is rich and dense, almost like a brownie. The flan is as decadent and satisfying as that aged wine; a perfect complement to the chocolatey cake.
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Nutrition Facts
Serving Size
2285g
Servings
8
Amount Per Serving
Calories 6902
Calories from Fat 3154
% Daily Value *
Total Fat 363g
559%
Saturated Fat 167g
836%
Trans Fat 5g
Polyunsaturated Fat 44g
Monounsaturated Fat 124g
Cholesterol 1433mg
478%
Sodium 4246mg
177%
Total Carbohydrates 767g
256%
Dietary Fiber 34g
135%
Sugars 527g
Protein 187g
Vitamin A
231%
Vitamin C
36%
Calcium
310%
Iron
171%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Cake
- 10 tablespoons butter, softened (plus additional butter for pan)
- 1 cup sugar
- 1 egg
- 1 3/4 cups flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/3 cup cocoa powder
- 1 1/4 cups buttermilk
- 1/3 cup peanut butter chips
For the Flan
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 4 ounces cream cheese, softened to room temperature
- 3 eggs
- 1 tablespoon vanilla extract
For the Garnish
- 1/3 cup peanut butter, melted
- 1/3 cup prepared fudge sauce, warmed
- 1/4 cup chopped peanuts
What you do
- Preheat oven to 350 degrees.
- Rub the inside of a 12-cup bundt pan with butter to prevent sticking.
For the Cake
- Using an electric mixer, beat the butter and sugar together until light and fluffy.
- Add the egg and beat for another minute. In a separate bowl, combine the flour, baking powder, baking soda and cocoa powder.
- Beat a third of the flour mixture into the butter mixture, followed by half of the buttermilk, followed by another third of the flour mixture, then the remaining buttermilk, and ending with the remaining flour mixture.
- Stir in the peanut butter chips.
- Spread the cake mixture in an even layer on the bottom of the prepared bundt pan.
For the flan
- Combine all flan ingredients in a blender and blend until well-combined.
- Pour the flan mixture over the cake batter. (Don’t worry if the cake batter mixes a bit with the flan. They will separate during baking.)
- Cover the bundt pan with foil. Place the bundt pan inside a larger roasting pan or large skillet.
- Carefully fill the roasting pan or skillet with about an inch or so of hot water. (The hot water bath will help the flan custard to cook gently.)
- Place the pan on the middle oven rack and bake for about 90 minutes, until the top of the cake is firm and a toothpick inserted comes out clean.
- Carefully remove the pan from the oven, remove the bundt pan from the water bath, and cool for at least an hour at room temperature.
- Then, give the bunt pan a little jiggle to ensure the cake and flan are loosened.
- Place a large serving plate over the top and invert the cake onto the serving plate. Refrigerate for several hours before serving.
- To garnish, drizzle the top of the cake with the melted fudge sauce and peanut butter.
- Sprinkle with the chopped peanuts.
Jessy + Melissa https://www.jessyandmelissa.com/