![]() Place the pan in a water bath (inside a larger pan filled halfway with hot water) and cover the top of the cake pan with loose layer of aluminum foil. Don’t worry about the two layers mixing, they will separate beautifully while baking! Gently pour the flan mixture over the chocolate batter. Alternatively, combine all ingredients in a large bowl and beat with an electric mixer until there are no more visible lumps. Using an ice cream or cookie scoop, evenly spoon the batter into the cake pan.įor the flan batter, combine flan ingredients (evaporated milk, sweetened condensed milk, cream cheese, vanilla, and eggs) in a blender and pulse until smooth. With the mixer on low, alternate between the milk and the flour mixture just until well combined. Add the egg and vanilla and beat until smooth. Using an electric mixer, beat softened butter and sugar in a large bowl until light and creamy. Set aside.įor the chocolate cake batter, combine flour, baking powder, baking soda, sea salt, and espresso powder in a bowl and mix to combine. Drizzle 4 tablespoons of dulce de leche onto the bottom of the pan. Preheat oven to 350F/180C and grease a 9 in. Share your photo with me on Instagram – I love seeing your creations!Ĥ oz/113 gr. And if you give it a try, I would love to know how you liked it. ![]() I hope you enjoy this recipe as much as my family and I do. An extra drizzle of dulce de leche after inverting the cake is a must. You may find it difficult not to eat half of it yourself.Īs with many of my chocolate recipes, I love adding a hint of espresso to the chocolate batter for intensity. Slicing through this cake results in a beautiful, smooth, and symmetrical cake that will be sure to impress. There is something so gratifying about inverting the pan only to find that the flan and chocolate layers traded places during the magic of baking. An additional dulce de leche or caramel drizzle only adds to the decadence. Half créme caramel, half fudgy and rich chocolate cake, it is a guaranteed crowd pleaser. When it comes to dessert, it is simply the epitome of indulgence. I remember the expressions of joy on my relatives’ faces as they spotted it amongst the plethora of sweets being served. Being of Latin origin, it was often on my dessert table during the holidays, particularly New Year’s Eve. This sweet is as fun to eat as it to make. ![]() Hopefully, you now have a chocolate cake covered with a layer of custard flan!!!!īefore serving, drizzle caramel sauce or dulce de leche (you can find in international section of most grocery stores) over the flan then dust with powdered sugar.Chocoflan. Remove pan from water and let cool for at least 30 minutes.Ĭarefully (duh) invert the pan onto a serving plate and tap to release dessert from mold. ![]() Hint: For ease (and to keep water out of your dessert), place the bundt pan in the larger pan set in the oven, then add hot water to the outter pan, about 3/4 of the way up.īake at 350 for approximately 1 hour and 20 minutes or until toothpick (only inserted half way - remember the flan is in the bottom) in cake comes clean. Place pan in a water bath (like custard). ![]() SLOWLY pour the Flan mixture over the chocolate cake mix! Do not beat, stir or mix!!! The flan will sink into the chocolate cake mix.BE NOT AFRAID.the end result will have a two layer separated cake and flan dessert!!! Pour chocolate cake batter into pan even out in pan. Grease (I prefer to use abundant - no pun intended - PAM) bundt pan (note: you can use a regular cake pan, if desired) If you like Flan, double this portion to make half of the top half of the dessert. Note: These flan portions will make about the top 4th of the dessert. Mix 5 eggs condensed milk carnation evaporated milk and vanilla. Take chocolate mix powder mix with 1/2 cup vegetable oil 1 1/4 cup water 1 cup pancake mix 1 tsp baking powder 4 eggs and mix all together, then set aside. ![]()
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