Strawberry Chocoflan Recipes

STRAWBERRY CHOCOFLAN

Steps:

• Heat oven to 375ºF.
• Pour jam into 12-cup fluted tube pan sprayed with cooking spray.
• Beat cake mix, water, oil, sour cream and 3 eggs with mixer until blended. Pour over jam in pan.
• Blend evaporated milk, cream cheese, sugar, remaining eggs and dry gelatin mix in blender until smooth; spoon over batter in pan. Cover with foil sprayed with cooking spray, sprayed side down.
• Place tube pan in large shallow pan. Add enough water to larger pan to come at least 2 inches up side of filled tube pan.
• Bake 1 hour 20 min. or until toothpick inserted near center comes out clean. Transfer cake from water-filled pan to wire rack; cool completely. Refrigerate 2 hours.
• Loosen cake from sides of pan with knife. Invert onto plate; gently remove pan. Serve cake topped with COOL WHIP and strawberries.

CHOCOFLAN

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!

STRAWBERRY AND CHOCOLATE FLAN

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Sift the flour and a pinch of salt into a bowl. Stir in the icing sugar and rub in the butter with your fingertips until it looks like breadcrumbs. Sprinkle over 2tbsp chilled water and mix with a knife until it forms clumps. Gather with your hands to make a dough.
• Put the pastry on a floured surface and roll out to the thickness of a £1 coin. Use to line a 23cm flan case. Prick the base and lay some baking powder inside. Weigh the paper down with dry rice. Bake for 10 minutes. Remove the paper and rice and return to the oven for another 5 minutes. Reduce the oven to 160C/140C Fan/Gas 3.
• Break the chocolate into squares and put in a bowl. Heat the cream until it is almost boiling and then pour over the chocolate. Stir until the chocolate melts.
• In another bowl, whisk the caster sugar, eggs, and vanilla until creamy. Pour on the chocolate, stirring, then pour into the pastry case and cook in the oven for 25 minutes. Leave to cool.
• Slice the strawberries. Serve some on the flan and the rest separately.

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.

STRAWBERRY FLAN CAKE

Steps:

• Heat oven to 375ºF.
• Cook 1 cup sugar and water in saucepan on medium-high heat 10 min. or until sugar is melted and deep golden brown in color. (Do not stir.) Immediately pour into 12-cup fluted tube pan sprayed with cooking spray; tilt pan to evenly cover bottom with syrup. Set aside. Blend evaporated milk, cream cheese, eggs, vanilla and remaining sugar in blender until smooth.
• Prepare cake batter as directed on package; blend in dry gelatin mix. Pour over syrup in bottom of 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 tube pan.
• Bake 1 hour 15 min. or until toothpick inserted near center comes out clean. Cool completely. (Do not remove cake from pan.)
• Refrigerate 2 hours. Loosen cake from sides of pan with knife; invert onto plate. Gently remove pan. Serve cake topped with COOL WHIP and strawberries.