Quick Cooker Chocoflan

INGREDIENTS

Caramel Topping

• ¼ cup caramel sauce

Cake

• 1½ cups devil’s food or dark chocolate cake mix

• 2 tbsp vegetable oil

• ½ cup water

• 1 egg

Custard

• 1 egg

• 2 egg yolks

• ½ cup sour cream

• 1 cup evaporated milk

• ¾ cup sweetened condensed milk

• 1 tsp vanilla extract

DIRECTIONS

1. Place the Quick Cooker Fluted Cake Pan on the wire stand. Add the caramel to the bottom of the pan, and lightly spray the sides of the pan with the Kitchen Spritzer. Whisk all the cake ingredients together in a small bowl and evenly distribute the batter on top of the caramel.

2. Whisk the egg, egg yolk, and sour cream together in the Small Batter Bowl. Add the remaining custard ingredients and mix until well combined. Slowly pour the custard mixture on top of the cake batter.

3. Pour 1 cup (250 mL) of water into the inner pot of the Quick Cooker and lower the pan into the inner pot. Lock the lid and select the CUSTOM setting. Adjust the time to 15 minutes and press START.

4. Carefully lift the pan out and remove it from the wire rack.* Let the cake to cool in the pan for 1 hour before releasing. Use the Cake Tester & Releaser to loosen the cake from the pan. Carefully invert the pan onto a serving dish. Serve immediately or refrigerate for about an hour before serving.

5. Use the Cake Tester & Releaser to run along the pan, then invert onto a serving dish and serve or refrigerate for an hour before serving.

Cook's Tips: If you’re baking your Chocoflan, preheat your oven to 350°F (180°C). Add 1" of hot water to the 10" Nonstick Fry Pan and place the Quick Cooker Fluted Cake Pan into the pan. Bake for 1 hour, or until the Cake Tester & Releaser inserted into the center of the cake comes out clean. Continue as the recipe directs in step 5.