This is very delicious. Reminds me of a Chess Pie…Thinking about adding some lemon into the cream cheese mixture to make similar to Lemon Chess Pie.

Serve warm with ice cream or whipped cream.

Serves 16

It’s worth using good-quality caramel sauce, such as Fat Toad Farm Goat’s Milk Caramel. If your blender doesn’t hold 2 quarts, process the flan in two batches. The cake needs to chill for at least 8 hours before you can unmold it.

WHY THIS RECIPE WORKS:
This hybrid dessert has a layer of chocolate cake and a layer of caramel-coated flan that “magically” switch places as they bake. For ease, we started with a simple dump-and-stir chocolate cake recipe. At first, the flan added too much moisture to the cake, making it soggy. A drier cake was key, and removing some of the buttermilk and sugar did the trick. To help our flan stand tall rather than slump when sliced, we use whole eggs (instead of just yolks) and add cream cheese as a stabilizer. We opted for store-bought caramel sauce to top it all off—much easier than homemade.

This was really good! I made this with a friend the same time we made “Apple Pie by Grandma Ople” and I thought it was just as good- just different. The crumbs are awesome in this pie and make it a bit lighter because you don’t need another crust on top, but it still has the same sweetness because the flavor drips down as it bakes.

Haven’t tried. Old recipe.

Haven’t tried.
They say “decadent”.

Haven’t tried…but sounds very interesting…both the crust and filling.

Vodka is essential to the texture of the crust and imparts no flavor—do not substitute. This dough will be moister and more supple than most standard pie dough and will require more flour to roll out (up to 1/4 cup). The tapioca should be measured first, then ground in a coffee grinder or food processor for 30 seconds. If you are using frozen fruit, measure it frozen, but let it thaw before making the filling; if you don’t, you run the risk of partially cooked fruit and undissolved tapioca.