巧克力馅饼

这个博客上的一些甜点与我同在，通常是因为我前一段时间发布了它们，但是发现我想对它们进行一些调整以反映我当前的口味。正如任何烹饪或烘焙的人都知道的那样，事情会随着时间而变化。引入了新成分（例如豆类巧克力），我们学到了更好或更快地做事的方法，而我们制作最喜欢的食谱就越多。

巧克力馅饼has always fascinated me and over eleven years ago, I posted this recipe, based on one by my friend Fany Gerson in her terrific book我甜美的墨西哥。当我拿到她的书时，我立即对此感到震惊。我被她的书带走了，我问了同一位摄影师，埃德·安德森（Ed Anderson）, to shoot my next book, which was我的巴黎厨房。I’m happy the pastries of Mexico have been adequately explored in a whole book, with recipes from a notable pastry chef to boot.

当我发布食谱时，我说我想我想要一层更大的巧克力，并发誓要付出一些时间，然后再次尝试，本周我做了四个chocoflans（！）（！）

I tried out a few other recipes I saw online, I read some comments on social media (which is always ‘at your own risk’) when I posted a picture of one Chocoflan that wasn’t quite right, and toggled the ingredients in each, adding more cocoa powder, checking out if cream cheese was a good enough addition to the flan to ask you to buy that. I dialed down the sugar in one, and to be honest, custard that doesn’t have enough sugar is bland.

I also tried using my咸黄油焦糖酱代替Dulce de Leche或Cajeta。(And wondered if I’d get called out for mentioning one but not the other.) And because I’m such a sport, I made it in a round cake pan, for those of you who don’t have a bundt or tube pan so I could confidently answer, “Yes, it works!”

说到命名法问题，cajeta和Dulce de Leche。Cajeta是用我喜欢的山羊奶制成的，但很难获得。如果您很幸运能够使用新鲜的山羊奶，我有一个食谱The Perfect Scoop适用于自制的cajeta。但是，在巴黎找到Cajeta（或非粉末性的山羊奶）是一个挑战。但是我也很难找到它，在纽约，旧金山甚至得克萨斯州的多元文化商店中，Dulce de Leche。（但是您可以在线找到它。）在法国，有CUSTITION DE LAIT，这是法国版的Dulce de Leche，也是光荣的。

所以在这里，修订了巧克力馅饼， 也叫Flan Imposiblebecause it seems impossible when you’re putting it together that the thick cake batter on the bottom will somehow float through the custard while it’s cooking, to create a chocolaty layer of moist cake that becomes the bottom again when you flip it out of the pan. Got that?

但是不知何故，它可以很好地工作。我确实最终喜欢蛋奶中的奶油奶酪，因此包括，尽管您可以将其遗漏。我认为香草豆酱比香草提取物更有趣，更丰富，但是您也可以使用。我想让一层更大的巧克力蛋糕还清。这是不可谈判的。