Magic Chocolate Flan Cake Recipes
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
CHOCOLATE MAGIC CAKE
This magical confection is part pudding, part cake, entirely delicious. Dust cake with confectioners' sugar before serving. Consider serving with berries, whipped cream or your favorite chocolate sauce.
Provided by Julie Hubert
Categories Desserts Cakes Holiday Cake Recipes
Time 1h40m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking pan.
- Whisk cocoa powder, flour, espresso powder, and salt together in a bowl.
- Combine egg yolks, white sugar, and water in the bowl of a stand mixer. Beat on high speed until eggs are light and creamy, about 2 minutes. Reduce speed to low and add butter and vanilla extract. Increase speed to medium; beat until light and fluffy, about 1 minute. Reduce speed to low and add the cocoa mixture in 3 batches, mixing thoroughly after each addition and scraping down the sides of the bowl. Stir milk slowly into the batter until well combined. Pour chocolate batter into a separate bowl.
- Clean and dry out bowl and beaters. Beat egg whites and cream of tartar together on high speed until stiff peaks form. Fold 3/4 of the egg white mixture into the chocolate batter using a spatula; pour back into the egg white bowl, folding mixture in slowly until batter is smooth but still light and fluffy. Pour batter into the prepared pan.
- Bake in the preheated oven until edges are set and center still jiggles slightly, about 50 minutes. Let cake cool completely, at least 30 minutes.
Nutrition Facts : Calories 248.6 calories, Carbohydrate 29 g, Cholesterol 103.7 mg, Fat 13.6 g, Fiber 2 g, Protein 5.8 g, SaturatedFat 7.8 g, Sodium 182.4 mg, Sugar 22.6 g
MAGIC FLAN CAKE RECIPE BY TASTY
Here's what you need: sugar, crema table cream, eggs, sweetened condensed milk, milk, whipping cream, vanilla, eggs, sugar, milk, oil, flour, cocoa powder, cornstarch, baking powder, baking soda, salt, sugar
Provided by Mona Daiban
Yield 10 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 340. °F
- Prepare the caramel by melting the sugar until brown and adding the table cream. Mix and pour in a bundt pan.
- Next, prepare the flan: Use a whisk or a blender to mix all the ingredients together. Strain, then pour over the caramel.
- Next, begin the chiffon cake: Separate the eggs and whisk the egg whites with salt and sugar until stiff peaks form.
- Mix the egg yolks with the sugar until pale in color, then add the milk and oil.
- Mix all the dry ingredients together and add to the egg mixture. Mix thoroughly until incorporated.
- Fold in the egg white mixture and pour over the flan mixture.
- Place in a water bath and into the oven for 40-50 minutes. Then, refrigerate for at least 4 hours.
- Once you're ready to serve, place in a hot water bath for 5 minutes to melt the caramel.. Flip the cake over onto a plate, garnish with chocolate or fruits, and enjoy!
Nutrition Facts : Calories 366 calories, Carbohydrate 30 grams, Fat 26 grams, Fiber 0 grams, Protein 6 grams, Sugar 26 grams
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