CHOCOLATE FLAN CAKE
This recipe calls for Mexican cajeta (caramel topping). If you cannot find this in your supermarket, substitute Smucker's Caramel topping, however the Mexican cajeta has a richer flavor. This is very easy to make, and super good. Use it with your next Mexican Fiesta!!
Provided by Miss Annie
Categories Dessert
Time 2h25m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Spray a large 12-cup Bundt pan with nonstick coating.
- Soften the cajeta in the jar in the microwave and pour into the prepared pan.
- Prepare cake mix according to package directions.
- Pour the cake batter into the cake pan over the cajeta.
- To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs.
- Mix well.
- Pour the flan mixture very slowly over the cake batter.
- Spray aluminum foil with non-stick spray (like Pam);.
- cover the pan TIGHTLY with aluminum foil.
- (Covering tightly is very important.) Set the Bundt pan into a large pan and set on the oven rack and slide into the oven.
- Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in 2 inches of water).
- Bake cake for 2 hours (test); do not uncover during this time.
- After two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil.
- Invert cake onto a large plate with rim.
- The cajeta will drip down the sides of the cake.
- Cool completely then refrigerate. Refrigerate leftovers.
- Note: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.
Nutrition Facts : Calories 592.2, Fat 30.8, SaturatedFat 10.6, Cholesterol 166, Sodium 628.2, Carbohydrate 70.6, Fiber 1.3, Sugar 35.1, Protein 13.1
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
Provided by Marcela Valladolid
Categories dessert
Time 2h20m
Yield 10 servings
Number Of Ingredients 17
Steps:
- Put an oven rack in the middle of the oven and preheat to 350 degrees F.
- Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
- For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
- For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
- Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.
- Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
- Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, jiggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!
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
FLAN DE CHOCOLATE
Steps:
- Pour 2 cups of the sugar into the center of a deep saucepan and carefully pour the water around it, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar twice (making a cross) to moisten it. Over medium-high heat, bring to a boil without stirring. Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 10 to 20 minutes. Immediately remove from the heat. Set 8 (1-cup) ramekins or shallow coffee cups nearby. When the caramel is cooked, quickly pour about 1/4 cup of caramel into each ramekin and swirl to coat the sides. Set aside to cool. Preheat the oven to 325 degrees F.
- In a saucepan, bring the milk, vanilla bean and cinnamon sticks to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes. Add the chopped chocolate and whisk to melt and combine. Meanwhile, whisk together the eggs, additional egg yolks, and the remaining cup of sugar. Whisk about 1/2 cup of the hot milk into the egg mixture and then whisk in the remaining hot milk. Strain the mixture into a pitcher to smooth it and to remove the vanilla bean and the cinnamon sticks.
- Pour the mixture into the caramel-lined ramekins and arrange in a hot water bath. Bake in the center of the oven until set in the center, 30 to 35 minutes. Remove from the water bath and let cool. Tightly cover each ramekin with plastic wrap. Refrigerate at least 2 hours. (Or refrigerate until ready to serve, up to 24 hours.)
- To serve, turn out flans onto plates (you may need to dip the bottom of each ramekin in hot water to loosen the caramel.) The caramel will pour out and serve as the sauce.
CHOCOFLAN - CHOCOLATE FLAN CAKE
I just watched Marcela Valladolid make this on the foodnetwork and I just about fell out of bed it looked so good. (Yes, out of bed because the show is aired too early in the morning ;o) ) I usually have all the ingredients on hand to make this cake so I'll be getting out of bed soon and might have a slice for breakfast. The flan and the cake batter switch positions while the cake bakes, resulting in a cake with choclate cake on the bottom, and flan on the top. I have changed the cooking time from 1 hour to 1 hour and 15 minutes. Please use the toothpick test to check for doneness.
Provided by cookiedog
Categories < 4 Hours
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Put an oven rack in the middle of the oven and preheat to 350 degrees F.
- Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.).
- For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
- For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
- Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan. (It is very important that the water added be very hot, I use boiling water from a tea kettle).
- Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 2 hours. (Don't rush this step, or the cake will not set).
- Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, giggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!
- Cook's Notes: The batters may appear to mix when you pour them into the pan, but they completely separate while baking, with the flan ending up on the bottom when it's inverted. I like eating it warm, but traditionally, it is chilled 24 hours before serving.
- Flan is a rich, creamy, cooked egg custard. It is often flavored with vanilla and baked in a water bath to retain its delicacy.
- Cajeta is a thick and creamy spread or paste made with caramelized sugar and milk. It is used as a desert on its own or as a topping. Also known as "dolce de leche," it is sold in many supermarkets, Latin specialty markets or online. It can be substituted with a thick caramel sauce.
Nutrition Facts : Calories 583.7, Fat 26.3, SaturatedFat 14.8, Cholesterol 152.4, Sodium 442, Carbohydrate 76.6, Fiber 1.9, Sugar 43.6, Protein 13.3
DOUBLE-CHOCOLATE CHOCOFLAN
Take ordinary flan to a new level with this Double-Chocolate Chocoflan recipe. Made with bittersweet chocolate, evaporated milk, cream cheese, chocolate cake mix and more, this Double-Chocolate Chocoflan recipe is guaranteed to satisfy your sweet tooth and be your new go-to dessert.
Provided by My Food and Family
Categories Recipes
Time 4h45m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375ºF.
- Blend evaporated milk, melted chocolate, cream cheese, granulated sugar and 4 eggs in blender until smooth.
- Beat cake mix, water, oil, sour cream and remaining eggs in large bowl with mixer until blended. Pour into greased and floured 12-cup fluted tube pan. Gently ladle cream cheese mixture over cake batter.
- Spray foil with cooking spray; place, sprayed side down, over tube pan. Place tube pan in larger pan. Add enough water to larger pan to come halfway up side of tube pan.
- Bake 1-1/2 hrs. or until toothpick inserted near center comes out clean. Remove tube pan from water bath. Cool dessert completely in tube pan.
- Refrigerate 2 hrs. Run knife around edges of pan to loosen dessert; invert onto plate. Gently remove pan.
- Serve dessert topped with raspberries and sprinkled with powdered sugar.
Nutrition Facts : Calories 250, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 110 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 0.9874 g, Sugar 0 g, Protein 6 g
CHOCOFLAN AS MADE BY MARISEL SALAZAR RECIPE BY TASTY
This ultimate dessert makes an unforgettable impression, a jaw-dropping cake that's two desserts in one. Chocoflan, a Mexican dessert, is known as "The Impossible Cake" because the cake and the flan layers never mix and actually switch positions during baking. It's chocolate cake on the bottom, flan on top, with a drizzle of cajeta (caramelized goat's milk) or caramel for full-on #dessertgoals.
Provided by Marisel Salazar
Categories Bakery Goods
Time 4h10m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (180°C).
- Make the cake layer: In a large bowl, combine the cake mix, vegetable oil, eggs, water, and cinnamon. Beat with an electric hand mixer or whisk until smooth, scraping down the sides of the bowl occasionally, about 2 minutes.
- Grease a 12-cup fluted tube cake pan with nonstick spray. Pour ¼ cup of the caramel sauce into the bottom of the cake pan.
- Pour the cake batter into the pan over the caramel sauce.
- Make the flan layer: In a blender, combine the eggs, sweetened condensed vanilla, and milk. Blend on high speed for 20-30 seconds, or until smooth.
- Pour the flan mixture evenly over the cake batter. The two may mix together at this point, but they will separate during baking into 2 distinct layers of cake and flan.
- Spray a piece of aluminum foil with nonstick spray, then place the greased side down over the bundt pan, covering tightly. Place the bundt pan in a large, deep roasting pan and pour enough hot water to come 1 inch up the sides.
- Bake the chocoflan for 80 minutes, until a toothpick inserted in the center of the cake and flan layers comes out clean. Carefully transfer the cake pan from the water bath to a wire rack and remove the foil. Let cool at room temperature for 1 hour, then transfer the pan to the refrigerator and chill, uncovered, for about 2 hours.
- When ready to serve, remove the bundt pan from the refrigerator. Place a large plate or platter upside down over the pan. Carefully and quickly turn the platter and pan over, then slowly remove the pan.
- Pour the remaining caramel sauce on top of the chocoflan, the slice and serve.
- RECIPE BY: Marisel Salazar
Nutrition Facts : Calories 618 calories, Carbohydrate 83 grams, Fat 25 grams, Fiber 1 gram, Protein 14 grams, Sugar 59 grams
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