Jul 14 2026
Restaurants›Edison: Food+Drink Lab›Espresso Flancocho Recipe

Espresso Flancocho Recipe

Inspired by Edison: Food+Drink Lab
Time2h
Serves8

choclate cake, cajerta quemada de ancho, walnut obleas, honey espresso foam

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Ingredients

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Cake

Cajeta Quemada (Burnt Caramel Sauce)

Walnut Obleas

Honey Espresso Foam

Method

Cake Preparation

  1. 1

    Preheat Oven

    Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

  2. 2

    Mix Dry Ingredients

    In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

  3. 3

    Combine Wet Ingredients

    In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.

  4. 4

    Combine Mixtures

    Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Carefully stir in the boiling water until the batter is smooth.

  5. 5

    Bake the Cake

    Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

  6. 6

    Cool the Cake

    Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Cajeta Quemada Preparation

  1. 7

    Make the Caramel

    In a saucepan over medium heat, add the sugar and cook until it melts and turns a deep amber color, stirring occasionally.

  2. 8

    Add Cream and Butter

    Reduce the heat to low and carefully stir in the heavy cream and butter until smooth. Add vanilla extract and stir well.

  3. 9

    Cool the Sauce

    Remove from heat and let the cajeta quemada cool slightly before using.

Walnut Obleas Preparation

  1. 10

    Prepare Sugar Syrup

    In a small saucepan, combine sugar and water. Heat over medium until the sugar dissolves.

  2. 11

    Add Walnuts and Cinnamon

    Once the syrup is ready, add walnut halves and cinnamon powder. Stir until well coated.

  3. 12

    Cool and Form Obleas

    Spread the mixture onto a baking sheet lined with parchment paper and allow it to cool completely, then break into pieces.

Honey Espresso Foam Preparation

  1. 13

    Brew Espresso

    Brew a cup of espresso using your preferred method.

  2. 14

    Mix with Honey

    In a small bowl, mix the hot espresso with honey until dissolved.

  3. 15

    Whip Cream

    In a separate bowl, whip the heavy cream until soft peaks form. Gradually fold the espresso mixture into the whipped cream until combined.

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