Coffee Chocoflan Recipes

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CHOCOFLAN



Chocoflan image

Chocoflan is a rich, show-stopping dessert with a layer of sweet, creamy flan floating across a horizon of tender chocolate cake and a drizzle of caramel.

Provided by Kelly Anthony

Categories     Dessert

Time 4h45m

Number Of Ingredients 17

2 tablespoons unsalted butter, room temperature
1/4 cup Smuckers Salted Caramel Sauce or cajeta
1 3/4 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon fine sea salt
10 tablespoons unsalted butter, room temperature
1 cup granulated sugar
1 large egg + 1 egg yolk
1 1/3 cup buttermilk
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
6 ounces cream cheese, room temperature
3 large eggs + 1 large egg white
2 teaspoons pure vanilla extract
1/4 teaspoon fine sea salt

Steps:

  • 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.
  • Drizzle the caramel sauce across the bottom of the pan and set aside until ready to use.

Nutrition Facts : Calories 419 kcal, Carbohydrate 50 g, Protein 10 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 117 mg, Sodium 450 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving

CHOCOFLAN



Chocoflan image

Provided by Marcela Valladolid

Categories     dessert

Time 2h20m

Yield 10 servings

Number Of Ingredients 17

Softened butter, to coat pan
1/4 cup cajeta or caramel sauce
10 tablespoons butter, room temperature
1 cup sugar
1 egg, room temperature
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/3 cup cocoa powder
1 1/4 cups buttermilk
One 12-ounce can evaporated milk
One 14-ounce can sweetened condensed milk
4 ounces cream cheese, room temperature
3 eggs
1 tablespoon vanilla extract
1/4 cup cajeta or caramel sauce
1/4 cup chopped pecans

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!

COFFEE 'CHOCOFLAN'



Coffee 'Chocoflan' image

Bring something new to the dessert table by making this amazing Coffee 'Chocoflan'. Savor and share the delicious blend of flavors of Coffee 'Chocoflan' made with COOL WHIP, chocolate cake mix and ground Mexican cinnamon.

Provided by My Food and Family

Categories     Dairy

Time 6h50m

Yield 24 servings

Number Of Ingredients 12

2 cups sugar, divided
1-1/4 cups plus 1/2 tsp. water, divided
Peel of 1 orange, cut into strips
1 can (12 oz.) evaporated milk
7 eggs, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
3 Tbsp. MAXWELL HOUSE Instant Coffee, divided
1/4 tsp. ground Mexican cinnamon (canela)
1 pkg. (2-layer size) chocolate cake mix
1/3 cup oil
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 375ºF.
  • Combine 1 cup sugar, 1/4 cup water and orange peel in small heavy saucepan; cook (without stirring) on medium-high heat 10 min. or until sugar is melted and deep golden brown in color, using slotted spoon to transfer orange peel to sheet of foil after 8 min. Immediately pour caramel into 12-cup fluted tube pan sprayed with cooking spray; tilt pan to evenly cover bottom of pan with syrup.
  • Blend evaporated milk, 4 eggs, cream cheese, 1 Tbsp. coffee, cinnamon and remaining sugar in blender until smooth.
  • Beat cake mix, oil, 1 cup of the remaining water, remaining eggs and 5 tsp. of the remaining coffee with mixer until blended. Add sour cream; mix well. Pour over caramel in pan; gently ladle cream cheese mixture over cake batter. Cover with foil sprayed with cooking spray, sprayed side down. Place in larger pan. Add enough water to larger pan to come halfway up side of cake pan.
  • Bake 1-1/2 hours or until toothpick inserted near center of dessert comes out clean. Cool completely. (Do not remove dessert from pan.) Refrigerate 4 hours. Loosen dessert from sides of pan; invert onto plate. Remove pan. Add remaining water to remaining coffee in medium bowl; stir until dissolved. Gently stir into COOL WHIP. Serve dessert topped with COOL WHIP mixture and orange peel.

Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0.5496 g, Sugar 0 g, Protein 5 g

CHOCOFLAN



Chocoflan image

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

1/4 cup Smuckers™ caramel topping (from 12.25-oz jar)
1 box Betty Crocker™ Super Moist™ triple chocolate fudge cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup milk
4 eggs

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

CHOCOLATE FLAN CAKE



Chocolate Flan Cake image

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

Crisco® Original No-Stick Cooking Spray
½ cup SMUCKER'S® Caramel Flavored Topping
1 (18.25 ounce) box Pillsbury® Moist Supreme® Devils Food Premium Cake Mix
1 cup water
½ cup Crisco® Pure Vegetable Oil
3 large eggs
4 ounces cream cheese, softened
4 large eggs, at room temperature
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 (12 ounce) can PET® Evaporated Milk
1 teaspoon vanilla extract

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

CHOCOLATE CHIP COFFEE BAR



Chocolate Chip Coffee Bar image

Chocolate chip coffee bar.

Provided by klg499

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 40m

Yield 24

Number Of Ingredients 10

1 pound brown sugar
1 cup vegetable oil
2 eggs
3 cups all-purpose flour
1 cup brewed coffee
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 (12 ounce) bag chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Beat brown sugar, oil, and eggs together in a bowl using an electric mixer until smooth and creamy. Stir flour, coffee, salt, baking soda, and vanilla extract into creamed sugar mixture until batter is just mixed; fold in chocolate chips and walnuts. Spread batter into the prepared baking dish.
  • Bake in the preheated oven until edges start to crisp and a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Nutrition Facts : Calories 315.3 calories, Carbohydrate 40 g, Cholesterol 15.5 mg, Fat 17.1 g, Fiber 1.6 g, Protein 3.5 g, SaturatedFat 4.1 g, Sodium 162.6 mg, Sugar 26.2 g

COFFEE FLAN



Coffee Flan image

Categories     Coffee     Milk/Cream     Egg     Dessert     Bake     Chill     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 7

3/4 cup sugar
1 (14-oz) can sweetened condensed milk (1 1/4 cups)
3 3/4 cups whole milk
5 large eggs
4 1/2 teaspoons instant-coffee granules dissolved in 4 teaspoons hot water
1 teaspoon vanilla
1/8 teaspoon salt

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Cook sugar in a dry small heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Immediately pour into a 9-inch round ceramic or glass baking dish or metal cake pan (2 inches deep) and tilt dish to coat bottom (use caution, dish will be hot). Cool until hardened, 10 to 15 minutes.
  • Blend remaining ingredients in a blender, in 2 batches if your blender is small, until smooth. Pour custard through a fine-mesh sieve over caramel in dish, then transfer dish to a 17- by 11-inch roasting pan lined with a kitchen towel. Cover dish loosely with a piece of foil, then pour enough boiling-hot water into roasting pan to reach 1 inch up side of dish. Bake until custard is set but still wobbly in center when gently shaken and a knife inserted in center comes out clean, 1 to 1 1/4 hours. Transfer dish to a rack to cool completely, about 40 minutes. Chill flan, covered, until cold, at least 8 hours.
  • To unmold flan, run a thin knife around edge of dish to loosen flan. Invert a large platter with a lip over dish. Holding dish and platter securely together, quickly invert and turn out flan onto platter. Caramel will pour out over and around flan.

DULCE DE LECHE CHOCOFLAN



Dulce de Leche Chocoflan image

Also known as el pastel imposible (the impossible cake), chocoflan is a baking wonder, its layers of chocolate cake batter and dulce de leche flan swapping places in the oven and coming out as a tiered two-desserts-in-one showstopper. This Mexican staple is often served at birthday parties and other celebrations, but comes together easily enough to enjoy as a sweet treat at home.

Provided by Genevieve Ko

Categories     snack, cakes, dessert

Time 2h30m

Yield 12 servings (one 10-inch cake)

Number Of Ingredients 19

1 (13-ounce/380-gram) can dulce de leche (1 1/2 cups)
1 (12-ounce/355-milliliter) can evaporated milk
4 ounces/115 grams cream cheese, at room temperature
1 1/2 teaspoons pure vanilla extract
1/8 teaspoon kosher salt
5 large eggs
1 1/3 cups/160 grams all-purpose flour
1 cup/200 grams granulated sugar
1/2 cup/50 grams unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
6 tablespoons/85 grams unsalted butter, cubed, at room temperature
1/2 cup/120 milliliters brewed coffee
1/2 cup/120 milliliters buttermilk
1 large egg
1 teaspoon pure vanilla extract
Nonstick cooking spray

Steps:

  • Heat oven to 350 degrees.
  • Make the flan: In a blender, combine the dulce de leche, evaporated milk, cream cheese, vanilla extract and salt, and blend until smooth, 20 to 30 seconds. Pour in the eggs and blend for another 10 seconds until smooth.
  • Make the chocolate cake: Sift the flour, sugar, cocoa powder, baking soda, baking powder, cinnamon and salt directly into the bowl of a stand mixer fitted with a paddle attachment. Mix on the lowest setting until just combined, then add the butter and continue mixing on low speed until the mixture resembles wet sand. Stop the mixer and scrape down the sides of the bowl if needed.
  • In a liquid measuring cup, combine the coffee, buttermilk, egg and vanilla extract, then slowly pour it into the flour-butter mixture with the mixer running on low. Scrape down the sides of the bowl and beat the mixture on high for 1 full minute.
  • Liberally coat a 10-cup Bundt pan with nonstick baking spray. Add the cake batter, smoothing the top with an offset spatula or spoon. Carefully ladle in the flan mixture so you disturb the cake batter as little as possible. Transfer the Bundt pan to a roasting pan or baking dish large enough to fit the Bundt pan. Grease a piece of foil and place it onto the Bundt pan, greased side down, folding it over the edges to loosely seal it. Transfer to the oven. Pour enough water into the roasting pan or baking dish to come up 2 to 3 inches (tap water is fine).
  • Bake until a skewer inserted in the cake part comes out with few to no crumbs, 1 1/2 to 2 hours.
  • Carefully remove the Bundt pan from the roasting pan and uncover. Transfer to a rack and let cool to room temperature. Once fully cooled, cover the top with plastic wrap and refrigerate until chilled and set, at least 2 hours.
  • Once you're ready to serve, carefully run a knife around any edges that are still sticking, then invert onto a serving platter, gently shaking it up and down if it's being difficult. (If it was greased properly, you shouldn't have any major issues.) The chocoflan can be covered and refrigerated for up to 3 days.

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To Turn it into Spiced Chocoflan Coffee Ice Cream. 1 1/2 cups cut up chocoflan, (put in the freezer right when you start churning the ice cream) 1/2-3/4 cup dark dulce de leche put in a piping bag or gallon zip-top bag fitted with a large round tip, (#10, #11 or #12--or just snip the corner off of the zip-top bag)
From pastrychefonline.com


MEXICAN CHOCOFLAN RECIPE
2021-11-29 STEP 4. For the flan, put all ingredients into a blender and blitz on high speed for 2-3 minutes or until well mixed. Set aside. STEP 5. To assemble the chocoflan, pipe the cake batter into the bottom of the cake tin, covering the golden caramel you added earlier. Level using a …
From olivemagazine.com


HOW TO MAKE CHOCOFLAN (AKA IMPOSSIBLE CAKE) - MUY ... - MUY …
2021-12-19 chopped pecans or walnuts, optional Instructions Chocolate Cake: Preheat the oven to 350 degrees F. In an electric mixer blend the butter with the sugar until it’s light and fluffy, almost white. Whisk in the eggs, one at time until incorporated. Sift together flour and baking powder and then slowly add this to the creamed sugar.
From muybuenocookbook.com


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