- Pray for our inner inner magician, here we go.
(royal music) (bubbles popping)
Hello everyone, it's Barry here.
I really hope you're well.
Today we are making a chocoflan.
A magic impossible chocoflan.
(tin clatters)
It's made in one of these.
This is a Bundt tin, just a random fact,
the only time I've ever used the Bundt tin
has been on camera.
And whenever I've used it,
remember we did the giant Twinkie cake in it.
Amazing.
I kind of tend to find that you have to bake it
for a really long time
'cause you have to make sure it cooks through
because it's so dense and like quite wide
specifically those areas in the middle there.
But today this is part of the "Barry Tries Playlist."
I've got sent this quirky recipe,
which I think originates from Mexico, called a chocoflan.
The impossible chocoflan.
Basically what is gonna happen is
this is a two layer cake flan thing.
We have a little bit of sauce
and then we pour in a chocolate cake mix
and then a flan mixture goes on top.
It'll be chocolate then flan, okay?
So brown and then sort of creamy coloured, right?
And this is what happens, the magic.
This could be a complete lie
which is why this really fascinated me.
I was thinking, "oh well maybe it's sort of marbles."
But no, apparently as it bakes
the chocolate sponge will completely separate
and the flan will go the other way.
Which is a bit bizarre anyway 'cause at the end of the day
we just turn it upside down to get it out.
But that aside, that is magic, all right?
Remember going to see a magic show when I was like eight
and being really disappointed
'cause I had seats where I could actually see sort of
like certain tricks where they were like kind of, yes.
But this is baking magic, my kind of magic.
And I genuinely, I'm a little bit sceptical.
It's supposed to taste amazing.
It bakes for a blooming long time.
Then we have to chill it for a blooming longer time.
But hopefully it should be worth it.
A lot of people say
it's one of the nicest things they've ever had.
So let's get going.
The size of that pigeon in my garden by the chair
that Phoebe broke the other day.
Chocolate cake layer, it's telling me to use
a chocolate cake mix from Cretty Bocker
or other brands are available.
This is obviously just a huge concoction
of ready-made cocoa powder and flowers and stuff like that.
But we add to it, water, oil, cinnamon
and that is gonna be our base.
(curious music)
I am happy with that, so we need to grease the Bundt tin.
We've got some spray oil. (oil spattering)
I always like try to make sure to give the actual flute,
the chimney there a really good spray now.
'Cause I always remember
the first time I ever did a Bundt tin
the outside popped out fine
and it just sort of like almost ripped apart
like from the middle flute
because I just didn't grease that part.
I was like, "yeah, I'll just do the outside."
So do that if you can.
All right, so this is a jar of caramel sauce.
It's almost like a third sneaky layer
we're forgetting about this.
What is gonna make this sort of swap?
What is it?
I generally don't know.
But the chocolate base goes in.
So just in case you haven't got it,
it is this layer that should completely, the whole thing
should be on top of this next layer.
All right, we're just getting this oven nice and preheated
because the flan steps are even easier than that.
Yep.
We're just gonna use Glenda our blender.
(blender clattering)
Four eggs, vanilla extract, milk.
And this is some condensed milk. I don't know what it is,
cinnamon and condensed milk for me just
I think of Mexican or certainly South American desserts.
Just blend this together and that will be on flan base.
(playful music)
And apparently it is absolutely fine
if it sort of mingles together like this.
Wow!
This thing is baking for over an hour in a water bath
which we're just gonna get some warm water
'cause that tin, our Bundt,
is gonna sit where I make my roast potatoes.
(foil crinkles)
This is some foil that we get the spray oil again.
We're gonna sort of effectively water bath it
to keep it moist but then maybe sort of steam it as well?
The top part is not going to get too exposed.
(mimics trumpeting) I believe this step
is probably for our caramel sauce just to keep it moist.
And there it is, in it goes.
Wow, come on my friend, let's let that magic happen.
For a massive 80 minutes.
If you put a cake in generally for that long,
yeah you're gonna probably make quite a dry burnt cake.
But it's a Bundt tin too, so we really wanna cook it through
to those centres, see if that magic happens,
and ultimately I think this,
I mean everything you put in it is incredible.
I just don't know if that,
if it curdles when we make a marble cake, come on,
I'm not gonna be that upset.
But whilst that is in the oven,
someone tweeted me a really interesting question
the other day. They're like, "Barry, have you ever wondered
who is the most famous person that has ever watched
one of your videos?"
I know that Jamie Oliver has watched some.
I know that Gordon Ramsay has watched some.
But like I wonder if there's some like crazy other person
like Jack Nicholson or something?
But then I thought I'd ask you guys.
Like I don't care if you are the inventor of the parsnip.
No, not parsnip, that's a vegetable.
If you invented the spatula.
If the person that voices Homer Simpson lives near you
if you are a friend of that Indian bloke
that ran John O'Groats to land's end backwards.
That sort of thing, let me know down below.
I'll generally be fascinated if you know,
what is your claim to fame?
Let's just find out.
I'm actually genuinely interested to know that.
So for me, well, you know all about me.
I make magic. (laughs)
All right, so I'm only 10 minutes in
and I'm getting quite impatient and uncertain.
There's no nice smells, it's just kind of like baking away
and I'm trying to hope that it works.
So when it comes to the segregation
what I'm trying to describe is we obviously
had that oily chocolate cake mix first of all, okay?
So vegetable oil, and then we poured in our flan mix, okay?
So it's gonna bake away, bake away, bake away.
And hopefully a little bit like that
our chocolate cake will rise to the top as it bakes.
That's what I'm going by. (laughs)
How excited are you for the magic, huh?
The magic trick.
Woo!
I mean, this isn't quite David Blaine territory, is it?
(laughing) Well actually David Blaine sat in a box
in the middle of London for like a week.
I mean, that's not really magic, that's kind of crazy.
And I'm sure we had like a feeding pipe or something.
I'm gonna let you guys look first.
(magical music)
Is it magic?
Oh!
Oh wow!
Okay.
But I can't tell yet, we can't tell.
Because I'm still seeing a little bit
of that colour there actually.
Unfortunately, I am not gonna know if this is magic
or just a really nice cake until it fully cools down.
And unfortunately, despite the 80 minute bake
we've gotta get this out
and let it cool to room temperature and then chill it.
(chuckles) Hopefully it'll be worth it.
So to save time, I am actually putting it into my garage
to call it down a little quicker.
If you've got a cold room in your house,
perhaps you've got a cupboard under the stairs
"Harry Potter" style.
Put it in there if you want to speed that up.
But if you're in no rush, just leave it out on the side.
And I might even put it in the freezer
just to chill it quickly.
But of course, ideally, if this works
I guess this is where I come in.
Give it the love it needs and I'm sure it'll be worth it.
I can't wait, based on the smell alone,
to see what this is gonna taste like.
Folks, another hour later it has taken
for this beast to cool down and that was in my garage.
And trust me, if my screwdrivers could talk
they'd be a little chilly in the winter out there.
I am genuinely worried though it is sort of soft
don't get me wrong, but it does not want to feel like
it's coming away from the sides right now.
So I'm hoping by chilling it, that might help.
And if that's the sides what about our chimney, right?
In the fridge.
We'll see you in a bit. (fridge slams)
All right (sighs) 90 minutes later.
I feel like a 90 minute chill, that is a nice cold tin.
It is time to try and get this out.
I'm gonna just slide a knife down it
because it is not wanting to leave its side.
It's got very attached to the Bundt tin in every sense.
But I'm just gonna help it first of all
using a bamboo skewer just to get down those gaps.
(playful music)
All right, that was actually quite fun.
I probably did it way too much than I needed to.
So it's time to turn it out, ah!
Here we go.
I don't know where the caramel sauce is gonna go
but I guess we should just pray for our inner magician.
Here we go. (grunts)
Oh, it's heavy. (board clatters)
(fingers drumming)
Let's have a look.
Hocus Pocus. (magical music)
Oh, oh my gosh.
(gasps) That's amazing.
What the?
That is magic.
I think we've absolutely nailed that, look at that.
As I took it off, I was thinking there is no way. (laughing)
(hands and feet clattering)
Woo!
That's like a massive glazed donut.
Should we just put another little trail on there?
Just around the top like that?
Oh wow.
It like separated like that.
- That's very clever.
- How does that work?
- You made it, you tell me.
(Barry laughing)
Right,
are you ready for this? - Yeah.
- Oh, that is so soft and tender that first top in. (gasps)
- Oh wow.
- Yeah?
- That's cool.
- That's awesome, right?
- This looks cool.
It's all like custody and eggy.
- It is, isn't it? - It's a bit, yeah.
- Oh, do you not like things? I mean there are some people
that would not like this texture.
- I don't like things like that.
- Really?
- But I'll eat it with the chocolate cake.
- Well, yeah, it's a cake mix.
- It reminds me of something like Blancmange or some.
Mm.
- Mm.
- That is- - That is bizarre.
- I was just gonna say something the same.
- It's nice, but like I think it's the texture, isn't it?
- It's that top texture, I can't.
I don't think I can do it, I can eat the cake.
- Yeah, I bet, yeah.
But I think the cake saves it in a way.
- It's like really eggy.
- Mm, I mean it's flan.
- Yeah.
- It's kind of like a sweet omelette.
If you know you're eating that, it's absolutely fine.
I think it's just a little bit of an unusual combination.
- It's clever concept though.
- I mean that's the main reason.
I mean, look at the clear definition of those bands.
The water bath with the caramel almost sort of baked onto it
like a little creme brulee style thing.
It is a lot like a panna cotta, isn't it?
- Yeah, I don't like panna cotta.
- (chuckles) Do I like it enough to make it again?
I don't know.
I wanna put salted caramel, I wanna put fruit in it.
I want a bit more kick, a bit more tang.
And I think that would override the slightly odd texture.
- Yeah, you don't need to make this again.
- Okay. (laughs)
I do think a little sprinkle of salt on there
might actually help it.
I know this gonna sound weird.
- I'm not gonna (unclear)
- I'm just gonna put a little bit of salt to help
with the caramel to see if that'll cut through it.
That has actually given it a bit more spank.
A salted caramel sauce, some fruit in there,
and maybe if there's a way of getting
chocolate fudge chunk pieces in there
to turn that into a brownie.
But then what would that do as you bake it?
She doesn't care. (laughs)
Generally would eat it again though.
I would make it, a hundred percent.
And play around with the concept.
- Good, 'cause you've got all that to eat.
(both laughing)
- But I think we can conclude
the main reason I wanted to do this,
the magic chocoflan, boom.
Look at that layer division.
It's actually worked.
Of course, a hundred percent, Mrs. Barry endorsed.
I might actually generally make smaller ones of these
and play around with it
and do different flavour combinations.
But if you have got any tips
and you've made them in the past with fruit and chunks
and I just think it needs a bit more
of a spanky sauce on there.
- How about something without the eggy custard bit on top?
- And I think that's a fair summary of where we're at.
So folks watching folks, give it a try.
Don't forget to send me a photo
on your social media platform of choice
if you do try this or any other recipes.
And chow for now.
Bye-bye.
- Bye.
- Bye. - Bye.
♪ 'cause cooking is nice ♪
♪ 'cause cooking is nice ♪ ♪ Nice nice nice ♪
- And just take that mentality out of thing
that you don't like it.
You are on holiday in Mexico, in Spain, you know.
You're having a foreign dessert.
- Yeah.
- Would you expect to eat something like that?
- Actually yeah. (laughs)
- That's what I mean.
It's just that mindset isn't, it's like
"oh I wouldn't eat that."
But that's 'cause it's from another country, right?
I think that's the thing you need to think about.
It is gonna be very different
if you're used to certain things.
- Yeah.
- But if you love it, it will love you back.