Today we bring a fantastic dessert to compliment your holidays: Pumpkin Flan! Chocolate cake on the bottom, Pumpkin Flan on top, with a rich caramel sauce to finish!
– all-purpose flour – unsweetened cocoa powder – baking powder – fine sea salt – unsalted butter – oil – granulated sugar – eggs
Assemble the Pumpkin Flan by pouring chocolate cake batter into the Bundt pan with caramel at the bottom. Then pour the pumpkin custard on the cake batter.
Place it in the oven and bake for about 40 minutes. When the chocolate cake batter seems set, cover the pan with foil. Keep baking the covered flan.