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
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 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
IMPOSSIBLE CAKE
This cake has a reputation! A sweet and tempting caramel is drizzled into a greased Bundt® pan, followed by a gorgeous smooth mixture for a moist and rich chocolate cake and a layer of flan. Serve topped with more melted cajeta if you wish.
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 2h26m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease the base and sides of a 10-inch fluted tube pan. Dust lightly with flour; tap to remove excess.
- Fill a shallow baking pan with enough water to come 1/3 of the way up the sides of the tube pan. Place water bath in the oven to warm up while it is preheating.
- Pour caramel sauce into a microwave-safe bowl. Microwave until warm and pourable, about 1 minute. Pour into the prepared tube pan, covering the base completely.
- Mix flour, cocoa powder, baking soda, and baking powder together in a bowl.
- Beat 1/2 cup plus 2 1/2 tablespoons butter in a bowl with an electric mixer until smooth. Add sugar; beat until light and fluffy. Beat in 1 egg and coffee. Alternate adding flour mixture and milk, mixing well between additions. Pour cake batter evenly over caramel in the tube pan.
- Combine evaporated milk, condensed milk, 4 eggs, and vanilla extract in the bowl of a food processor; blend until smooth. Pour over cake batter through a fine sieve.
- Bake in the water bath in the preheated oven until a toothpick inserted into the chocolate cake comes out clean, about 1 hour.
- Let cake cool, about 1 hour. Carefully run a thin knife around the edges to loosen the cake, cover with a serving plate, and flip onto the plate.
Nutrition Facts : Calories 458.8 calories, Carbohydrate 59.4 g, Cholesterol 132.6 mg, Fat 20.3 g, Fiber 1.3 g, Protein 12.1 g, SaturatedFat 12 g, Sodium 364.3 mg, Sugar 40.9 g
More about "magic flan cake recipe by tasty"
MAGIC FLAN CAKE 'CHOCOFLAN' - SPRINKLE BAKES
From sprinklebakes.com
5/5 (1)Category DessertCuisine American, MexicanTotal Time 2 hrs 15 mins
- Spray a 12-cup bundt pan with flour-based baking spray (such as Baker’s Joy). Pour the caramel sauce evenly into the bottom of the pan.
- In a medium bowl, combine the flour, cocoa, cinnamon, baking soda, and salt; set aside. In a microwave-safe bowl, combine the chocolate and butter; heat at 30 second increments in the microwave, stirring between heating until smooth. Add the buttermilk, sugar, eggs, and vanilla to the melted chocolate mixture and whisk until incorporated. Add the flour mixture and stir until combined. Pour the chocolate batter evenly over the caramel in the pan.
- Add all the flan ingredients to a blender pitcher and process on liquefy (high) until smooth. Slowly pour the flan mixture over the cake batter. Place the cake pan in a large roasting pan and then place it in the oven. Carefully pour hot water into the roasting pan (I used hot water straight from the tap) until it reaches halfway up the sides of the bundt pan. Bake the cake for 80 to 90 minutes, or until a toothpick tester comes out with a few moist crumbs clinging (mine took about 1 hour 40 minutes). Gently remove the Bundt pan from the roasting pan and place it on a cooling rack. Allow it to cool completely in the pan. Refrigerate the cake in the pan for 8 hours, or overnight.
MAGIC FLAN CAKE (CHOCOFLAN) - JO COOKS
From jocooks.com
4.6/5 (81)Total Time 2 hrs 10 minsCategory Cake, DessertCalories 460 per serving
- Preheat oven: Preheat oven to 350°F.Prep the pan: Spray an angel food cake pan or a 12 cup bundt pan (without a removable bottom) with cooking spray generously. Pour the caramel sauce evenly over the bottom of the pan.
- Combine the dry ingredients: In a medium bowl combine the flour, cocoa, cinnamon, baking soda, salt and mix; set aside. In a microwave safe bowl and the chocolate and butter and microwave in 30 seconds intervals until chocolate is melted and it's smooth. Mine took about 1 minute and 30 seconds.
- Combine the wet ingredients: Add buttermilk, sugar, eggs and vanilla to the melted chocolate and whisk until it's smooth. Pour chocolate mixture to the dry ingredients and whisk until it well incorporated and smooth. Pour the chocolate batter evenly over the caramel in the cake pan.
- Prepare the flan: To make the flan simply add all the flan ingredients to a blender and process on low until smooth. Be careful, there's a lot of batter here, so you want to make sure you do this on low otherwise it might explode all over. Pour the flan batter over the chocolate in the pan.
CHOCOFLAN "MAGIC" CAKE | TASTEMADE
From tastemade.com
- Preheat oven to 350°F. Generously coat a Bundt pan with nonstick cooking spray, making sure to get the middle prong covered as well.
- Pour chocolate cake batter into the Bundt pan, followed by the flan mixture. Use the back of a spoon to help flan mixture stay on top of the chocolate cake batter.
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