CHOCOFLAN
Provided by Marcela Valladolid
Categories dessert
Time 2h25m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Put an oven rack in the middle of the oven and preheat to 350 degrees F. Grease a Bundt pan with butter.
- First prepare the cake batter. Add the butter and sugar to a bowl and, using an electric hand mixer or a stand mixer, beat until light and fluffy. Then beat in 1 egg.
- Sift together the flour, baking soda, baking powder and salt in a medium bowl. Mix the buttermilk, cocoa powder, tequila, triple sec and vanilla extract in a medium bowl. Beat half of the flour mixture half of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
- Now prepare the flan mixture. In a blender, combine the condensed milk, evaporated milk, cream cheese, the remaining 3 eggs and vanilla extract. Blend on high for 30 seconds.
- Scoop the cake batter into the prepared Bundt pan. Then slowly pour the flan mixture over the cake batter. Add about 1-inch of hot water to the roasting pan.
- Carefully slide the pan into the oven and bake until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean, about 1 hour. When the cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
- Run the tip of a sharp paring knife along the edge of the Bundt pan to loosen. Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, jiggle it a little and flip over to release the chocoflan from the pan. Garnish the cake with some chopped pecans. Place some mixed berries in the center of the chocoflan then sprinkle the entire thing with powdered sugar and serve.
CHOCOFLAN
This dessert is part chocolate cake, part flan and 100 percent mind-blowing. In this class we get two lessons and a bit of baking sorcery. The cake batter and flan mixture are layered in a Bundt pan and, by some degree of magic and science, they switch places and we end up with a flan-topped cake!
Provided by Lasheeda Perry
Categories dessert
Time 3h50m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F.
- Spray a 10- to 12-cup nonstick Bundt pan with nonstick cooking spray. Pour in the 1/4 cup caramel sauce to evenly coat the bottom of the pan. Set aside.
- For the chocolate cake: Whisk together the flour, cocoa, baking powder, baking soda and salt in a medium bowl until well combined; set aside.
- Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 2 minutes. Reduce the speed then add the eggs, one at a time, mixing after each addition until fully incorporated. Scrape the bowl with a rubber spatula, as necessary.
- Add one-third of the dry ingredients and mix on low speed until combined. Add 3/4 cup of the buttermilk and mix until combined. Repeat with another one-third of the dry ingredients and the remaining 3/4 cup buttermilk, ending with the remaining dry ingredients. Scrape the bowl with a rubber spatula, as necessary. Set aside.
- For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend until combined, about 1 minute.
- Spoon the cake batter into the prepared Bundt pan and spread it evenly. Slowly pour the flan mixture over the cake batter. Cover the pan with foil and transfer it to a roasting pan. Pour in enough boiling water to come about 2 inches up the side of the Bundt pan and carefully transfer to the oven.
- Bake until the surface of the cake is springy and a cake tester comes out clean, about 1 hour 30 minutes. Remove the Bundt pan from the oven and let the chocoflan cool in the Bundt pan at room temperature for 2 hours. Invert onto a serving platter and serve warm with berries in the middle and drizzled with more caramel sauce or refrigerate for 24 hours.
CHOCOLATE FLAN CAKE
This flan, when inverted, rests on a rich chocolate cake layer and is topped with melted caramel.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 2h20m
Yield 18
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees F. Coat 12-cup fluted tube pan with no-stick cooking spray. Place piece of rolled up foil in tube of pan to prevent cake from baking over top. Pour caramel topping into prepared pan.
- Prepare cake mix according to package directions using the water, oil and eggs. Pour evenly over caramel topping.
- Combine cream cheese, eggs, sweetened condensed milk, evaporated milk and vanilla in blender container. Process until blended. Pour slowly over cake batter. NOTE: While baking, the cake rises and the milk mixture goes to the bottom.
- Coat piece of foil with no-stick cooking spray. Cover pan, coated side down, tightly with foil. Place pan in large roasting pan. Pour hot water into roasting pan to a depth of 2 inches.
- Bake 2 hours or until toothpick in center still has a few moist crumbs. Place cake on cooling rack. Cool 15 minutes. Remove foil and invert onto serving plate. Cool 1 hour at room temperature. Chill 4 hours or overnight.
Nutrition Facts : Calories 364.6 calories, Carbohydrate 35.1 g, Cholesterol 93.3 mg, Fat 15.6 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 6 g, Sodium 323.8 mg, Sugar 23.5 g
CHOCOFLAN
Can't decide whether to serve chocolate cake or flan for dessert? Have your cake and eat your flan, too, with a recipe that combines two distinctive flavors in one crowd-pleasing recipe.
Provided by Paula Kittelson
Categories Dessert
Time 4h35m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray. Pour and spread caramel topping in bottom of pan.
- In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan.
- In blender, place Flan ingredients. Cover; blend on high speed about 20 seconds or until smooth. Slowly pour mixture evenly over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.) Spray piece of foil with cooking spray, and place sprayed side down over top of pan; cover tightly.
- Place cake pan in large roasting pan; add 1 inch of hot water to roasting pan.
- Bake 1 hour 20 minutes to ensure cake AND flan layer bake completely (toothpick inserted in center of cake will come out clean). Remove cake pan from water bath to cooling rack; remove foil. Cool at room temperature 1 hour. Refrigerate in pan, uncovered, 2 hours.
- Remove from refrigerator; run thin metal spatula around outer and inside edges of pan to loosen cake. Place serving plate upside down on cake pan; turn plate and pan over. Remove pan. Spoon any remaining caramel from pan over top of cake. Store loosely covered in refrigerator.
Nutrition Facts : Calories 300, Carbohydrate 39 g, Cholesterol 90 mg, Fat 2, Fiber 0 g, Protein 6 g, SaturatedFat 4 1/2 g, ServingSize 1 Slice, Sodium 310 mg, Sugar 26 g, TransFat 0 g
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- Grease a 12 cup bundt, tube, or angel food cake pan well with butter or vegetable shortening.
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- Place the condensed milk, evaporated milk, 3 eggs, vanilla, and salt in a blender and pulse until well blended.
- Gently warm the dulce de leche in the microwave to soften it, and then mix it with the caramel sauce. Place half of the caramel/dulce de leche mixture in the bottom of the baking pan.
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- Set the baking pan inside the roasting pan. Place the pans in the oven, then carefully fill the roasting pan with 1-2 inches of hot water.
- Bake cake for 1 hour and 15 minutes, or until cake springs back to the touch. Carefully remove pans from the oven (avoid sloshing/spilling the hot water).
- Remove foil from the pan, and gently tap the pan on the counter. Gently loosen the edges of the cake from the sides of the pan. Invert a large plate over the top of the pan, then flip the pan so that the cake can slide out of the pan and onto the plate.
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- Preheat the oven to 350°. Grease a 12-cup capacity Bundt pan (preferably nonstick) with 2 tablespoons of butter. Be sure grease it well, getting into all the nooks and crannies.
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