Flan De Chocolate Recipes

CHOCOLATE FLAN CAKE

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.

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.

WHITE CHOCOLATE FLAN

Steps:

• Combine white and brown sugar and water in a saucepan over medium-high heat. Stir occasionally to dissolve the sugar completely, but stop stirring once the mixture comes to a boil to prevent the sugar from crystallizing.
• Swirl the pan gently to redistribute the caramel as the sugar begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown. Remove from heat immediately, as sugar will continue to darken.
• Pour the caramel in an 8-inch baking dish, coating the bottom and sides of the dish. Let caramel harden, about 5 minutes.
• Preheat an oven to 325 degrees F (165 degrees C).
• Melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch.
• Cream together the cream cheese, mascarpone cheese, evaporated milk, sweetened condensed milk, eggs, and melted white chocolate in a bowl until smooth.
• Pour the cream cheese mixture over the hardened caramel.
• Place baking dish in a large roasting pan. Fill the roasting pan with about 1-inch water.
• Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour.
• Refrigerate until completely chilled, 5 to 6 hours. To serve, run a paring knife along the edges of the baking dish to loosen the flan. Cover the baking dish with a plate, and invert it to tip the flan out of the pan and onto the plate.

CHOCOFLAN

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.

CHOCOFLAN AS MADE BY MARISEL SALAZAR RECIPE BY TASTY

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

FLAN DE CHOCOLATE RECIPE - (4/5)

Steps:

• Bata no liquidificador o leite condensado, o creme de leite, o leite, o chocolate em pó e gelatina hidratada na água e dissolvida (conforme as instruções da embalagem) Coloque em taças ou uma forma e leve à geladeira Sirva gelado