Choco Flan 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

'Awesome' and 'genius' are used to describe our deceptively easy caramel-chocolate showstopper.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 1h45m

Yield 24

Number Of Ingredients 11

½ cup Mexican caramel sauce (cajeta)
1 (12 fluid ounce) can evaporated milk
1 (8 ounce) package PHILADELPHIA Cream Cheese, cubed, softened
7 large eggs, divided
1 teaspoon vanilla
1 cup sugar
1 (18.25 ounce) package chocolate cake mix
1 cup water
⅓ cup oil
½ cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup thawed Cool Whip whipped topping

Steps:

  • Heat oven to 375 degrees F.
  • Pour caramel sauce into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 4 eggs, vanilla and sugar in blender until smooth.
  • Beat cake mix, water, oil and remaining eggs with mixer until blended. Add sour cream; mix well. Pour over caramel in tube pan; gently ladle flan mixture over cake batter. Cover pan 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 1-1/2 hours or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Loosen dessert from side of pan; invert onto plate. Remove pan. Serve dessert topped with COOL WHIP.

Nutrition Facts : Calories 258.2 calories, Carbohydrate 31.1 g, Cholesterol 73.4 mg, Fat 13.5 g, Fiber 0.5 g, Protein 5.3 g, SaturatedFat 4.8 g, Sodium 267.7 mg, Sugar 21.6 g

CHOCOFLAN



ChocoFlan image

Try this show-stopper of a ChocoFlan - it's ridiculously easy to make. Watch this video to learn how to make the caramel-chocolate goodness of ChocoFlan!

Provided by My Food and Family

Categories     Dairy

Time 1h45m

Yield 24 servings

Number Of Ingredients 11

1/2 cup cajeta (goat milk caramel)
1 can (12 oz.) evaporated milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
7 large eggs, divided
1 tsp. vanilla
1 cup sugar
1 pkg. (2-layer size) chocolate cake mix
1 cup water
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.
  • Pour cajeta into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 4 eggs, vanilla and sugar in blender until smooth.
  • Beat cake mix, water, oil and remaining eggs with mixer until blended. Add sour cream; mix well. Pour over cajeta in tube pan; gently ladle flan mixture over cake batter. Cover pan with Reynolds Wrap® Aluminum 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 1-1/2 hours or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Loosen dessert from side of pan; invert onto plate. Remove pan. Serve dessert topped with COOL WHIP.

Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 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

CHOCOFLAN



Chocoflan image

This dessert is part chocolate cake, part flan and 100 percent mind-blowing. In this class we get two lessons and a bit of baking sorcery. The cake batter and flan mixture are layered in a Bundt pan and, by some degree of magic and science, they switch places and we end up with a flan-topped cake!

Provided by Lasheeda Perry

Categories     dessert

Time 3h50m

Yield 10 to 12 servings

Number Of Ingredients 17

Nonstick cooking spray
1/4 cup caramel sauce, plus more for drizzling
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt
10 tablespoons unsalted butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
1 1/2 cups buttermilk
One 12-ounce can evaporated milk
One 14-ounce can sweetened condensed milk
4 ounces cream cheese, at room temperature
4 large eggs
1 tablespoon pure vanilla extract
Strawberries, raspberries and blackberries for serving

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F.
  • Spray a 10- to 12-cup nonstick Bundt pan with nonstick cooking spray. Pour in the 1/4 cup caramel sauce to evenly coat the bottom of the pan. Set aside.
  • For the chocolate cake: Whisk together the flour, cocoa, baking powder, baking soda and salt in a medium bowl until well combined; set aside.
  • Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 2 minutes. Reduce the speed then add the eggs, one at a time, mixing after each addition until fully incorporated. Scrape the bowl with a rubber spatula, as necessary.
  • Add one-third of the dry ingredients and mix on low speed until combined. Add 3/4 cup of the buttermilk and mix until combined. Repeat with another one-third of the dry ingredients and the remaining 3/4 cup buttermilk, ending with the remaining dry ingredients. Scrape the bowl with a rubber spatula, as necessary. Set aside.
  • For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend until combined, about 1 minute.
  • Spoon the cake batter into the prepared Bundt pan and spread it evenly. Slowly pour the flan mixture over the cake batter. Cover the pan with foil and transfer it to a roasting pan. Pour in enough boiling water to come about 2 inches up the side of the Bundt pan and carefully transfer to the oven.
  • Bake until the surface of the cake is springy and a cake tester comes out clean, about 1 hour 30 minutes. Remove the Bundt pan from the oven and let the chocoflan cool in the Bundt pan at room temperature for 2 hours. Invert onto a serving platter and serve warm with berries in the middle and drizzled with more caramel sauce or refrigerate for 24 hours.

CHOCOLATE FLAN CAKE RECIPE



Chocolate Flan Cake Recipe image

Chocoflan is a combination of rich chocolate cake and creamy caramel flan, and it's much easier to make than you might think.

Provided by Marian Blazes

Categories     Dessert     Cake

Time 4h40m

Number Of Ingredients 18

For the Cake:
1 devils food chocolate cake mix
1/4 cup cocoa powder
1 cup milk
1/3 cup sour cream
1/2 cup vegetable oil
3 eggs
2 teaspoon vanilla
Pinch of salt (to taste)
For the Flan:
12 ounce can sweetened condensed milk
14 ounce can evaporated milk
3 eggs
1 tablespoon vanilla
1/4 teaspoon salt
3/4 cup dulce de leche
3/4 cup caramel sauce (such as for ice cream topping)
Optional: chocolate sprinkles for decoration

Steps:

  • Gather the ingredients and preheat the oven to 350 F.
  • Grease a 12-cup Bundt, tube, or angel food cake pan generously with butter or vegetable shortening.
  • Place the cake mix in the bowl of a standing mixer. Add cocoa powder, milk, sour cream, vegetable oil, 3 eggs, 2 teaspoons of vanilla, and a pinch of salt, and mix well.
  • Place the condensed milk, evaporated milk, 3 eggs, 1 tablespoon of vanilla, and 1/4 teaspoon of salt in a blender and pulse until well blended.
  • Gently warm the dulce de leche in the microwave to soften it and then mix it with the caramel sauce. Place half of the caramel and dulce de leche mixture in the bottom of the baking pan. Reserve the remaining half.
  • Pour the chocolate cake batter into the pan. Pour the blended condensed milk and egg mixture into the pan over the chocolate cake batter-do not mix. Cover pan with an oiled piece of aluminum foil.
  • Set the baking pan inside a roasting pan. Place the pans in the oven, then carefully fill the roasting pan with 1 to 2 inches of hot water.
  • Bake for 1 hour and 15 minutes, or until the cake springs back to the touch. Carefully remove the cake and roasting pan from the oven (avoid sloshing/spilling the hot water).
  • Let cake cool in the pan on a rack for 1 hour, then refrigerate for 2 hours or until completely cooled.
  • Remove the foil from the pan, and gently tap the pan on the counter. Gently loosen the edges of the cake from the sides of the pan. Invert a large plate over the top of the pan, then flip it so that the cake can slide out and onto the plate.
  • Heat the remaining caramel sauce and dulce de leche mixture and then drizzle it over the cake. Decorate the cake with chocolate sprinkles, if desired.

Nutrition Facts : Calories 457 kcal, Carbohydrate 66 g, Cholesterol 97 mg, Fiber 1 g, Protein 10 g, SaturatedFat 6 g, Sodium 457 mg, Sugar 52 g, Fat 17 g, ServingSize 1 cake (12-16 servings), UnsaturatedFat 0 g

CHOCOFLAN RECIPE



Chocoflan Recipe image

Find out how to make the Mexican dessert that bakes into a flan custard layer on top and rich chocolate cake layer below.

Provided by Ubish Yaren

Categories     Dessert     Cake

Time 6h26m

Number Of Ingredients 22

For the chocolate biscuit.
5 eggs
150 grams of refined sugar
150 grams of butter at room temperature
100 grams of all-purpose flour
50 grams of cocoa powder
For the flan
300 grams of condensed milk
300 grams of cream of milk
7 eggs
1 tablespoon of vanilla extra
For the caramel
200 grams of refined sugar
100 grams of water
For baking.
1 cake mold of 22 centimeters
1 oven tray
Aluminum foil
2 cups of water
Spay oil
For serving.
250 grams of raspberries

Steps:

  • Gather the ingredients. Position a rack in the center of the oven and heat to 350 F.
  • Combine the eggs, sugar, and butter in a large bowl and mix with an electric beater or whisk by hand until well blended.
  • Sift the flour and the cocoa powder into another large bowl and whisk together.
  • Pour the egg-butter mixture into the flour-cocoa mixture and fold together until well combined. Set aside.
  • In a blender, combine the sweetened condensed milk, cream, eggs, and vanilla. Blend on medium until well combined, about 2 minutes. Set aside.
  • In a small saucepan, combine 3/4 cup sugar with 1/4 cup water over medium heat. Cook, stirring occasionally, until the mixture turns golden brown, about 9 minutes.
  • Generously grease the inside of a 9-inch (9-cup) bundt pan, including the center tube, with vegetable oil. Drizzle the caramel mixture over the bottom and some over the sides of the pan.
  • Pour the chocolate batter into the pan, smoothing it evenly with a silicone spatula.
  • Gently pour the flan mixture over the chocolate batter, gently smoothing it evenly with a silicone spatula. Cover the bundt pan with foil.
  • Place the bundt pan inside a larger roasting or baking pan. Fill the larger pan half-way with very hot water. Transfer to the oven and bake until the layers have swapped and a toothpick inserted into the cake comes out clean, about 1 hour.
  • It's not ready, yet! Remove the cake from the roasting pan. Remove the foil, and let the cake cool to room temperature, then refrigerate for at least 4 hours. To unmold, cover with a plate and carefully invert to release the cake from the pan. Serve with fresh raspberries, if you like.

Nutrition Facts : Calories 580 kcal, Carbohydrate 60 g, Cholesterol 268 mg, Fiber 1 g, Protein 12 g, SaturatedFat 19 g, Sodium 139 mg, Sugar 51 g, Fat 33 g, UnsaturatedFat 0 g

CHOCOFLAN (FROM KRAFT)



ChocoFlan (From Kraft) image

Make and share this ChocoFlan (From Kraft) recipe from Food.com.

Provided by Honey Sweet

Categories     Dessert

Time 2h

Yield 24 serving(s)

Number Of Ingredients 11

1/2 cup caramel sauce (or cajeta)
1 (12 ounce) can evaporated milk
1 (8 ounce) package Philadelphia Cream Cheese, cubed, softened
7 large eggs, divided
1 teaspoon vanilla
1 cup sugar
chocolate cake mix, 2-layer size
1 cup water
1/3 cup oil
1/2 cup sour cream
1 cup Cool Whip Topping, thawed

Steps:

  • HEAT oven to 375ºF.
  • POUR caramel sauce into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 4 eggs, vanilla and sugar in blender until smooth.
  • BEAT cake mix, water, oil and remaining eggs with mixer until blended. Add sour cream; mix well. Pour over caramel in tube pan; gently ladle flan mixture over cake batter. Cover pan 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 1-1/2 hours or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Loosen dessert from side of pan; invert onto plate. Remove pan. Serve dessert topped with COOL WHIP.

Nutrition Facts : Calories 175.8, Fat 11.5, SaturatedFat 5, Cholesterol 78.2, Sodium 96.6, Carbohydrate 15.1, Fiber 0.1, Sugar 8.9, Protein 3.7

CHOCOFLAN IMPOSSIBLE CAKE



Chocoflan Impossible Cake image

Mexican Chocoflan Impossible Cake is a dense, rich chocolate cake stacked with creamy vanilla flan, dripping with a delicate layer of cajeta caramel sauce!

Provided by Sommer Collier

Categories     Dessert

Time 1h20m

Number Of Ingredients 16

14 ounces sweetened condensed milk
12 ounces evaporated milk
4 ounces cream cheese, (softened)
3 large eggs
4 teaspoons vanilla extract, (Mexican if possible)
10 tablespoons unsalted butter, (softened)
1 cup granulated sugar
1 large egg
1 3/4 cups all-purpose flour
1/2 cup cocoa powder, (unsweetened)
1 tablespoon ground cinnamon
1 teaspoon baking powder
3/4 teaspoon baking soda
1 1/4 cup buttermilk
2 tablespoons softened butter (for greasing)
1/4 cup cajeta ((caramel sauce))

Steps:

  • You will need a 12-cup bundt pan and a roasting pan large enough to put the bundt pan inside of and have plenty of room for water. You are creating a Bain Marie or water bath to cook the flan layer.
  • Set one oven rack in middle of the oven. Preheat oven to 350 degrees F. Coat the bundt pan with butter and drizzle the bottom of the pan with cajeta.
  • Boil about 2 quarts of water for the Bain Marie.
  • For the Chocolate Cake Layer: With an electric stand mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes. Beat in the egg. Sift all dry ingredients together in a separate bowl. Then mix the dry ingredients into the wet mixture, 1/3 at a time, alternating with buttermilk until all ingredients are incorporated.
  • For the Flan Layer: Place all the flan ingredients together in a blender and blend on high until smooth, about 30 seconds.
  • Set the bundt pan inside the roasting pan. Scoop cake batter into the bundt pan on top of the cajeta, smooth it out. Then gently pour the flan mixture over the back of a large spoon into the bundt pan so that it lays on top of the cake batter.
  • Lightly butter a piece of foil and cover the bundt pan tightly, butter side down against the cake. Pour boiling water in the roasting pan about two inches high. Gently slide the pan onto the middle oven rack. Bake for 1 hour without opening the oven door. (You need to keep all of the steam inside the oven to do its job.)
  • Remove the foil and test the cake. It should be firm to the touch, and an inserted toothpick should come out clean. (If not, place back in the oven for another 10-20 minutes.) Remove the cake from the water bath and cool completely to room temperature. When cool, shake the pan from side to side to loosen, place a large platter inverted over the cake, hold tightly and quickly flip over. With a rubber spatula scrape the remaining cajeta onto the cake.
  • Serve at room temperature, or chill and serve cold. Both are !Muy Delicioso! Garnish with more cajeta if desired.

Nutrition Facts : ServingSize 1 slice, Calories 453 kcal, Carbohydrate 58 g, Protein 10 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 112 mg, Sodium 267 mg, Fiber 1 g, Sugar 39 g

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!

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

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  • Preheat the oven to 350°F. Spray a 12-cup bundt pan with non-stick spray or grease it with butter. Pour about 1/3 cup of the caramel sauce (or Cajeta) in the bottom of the pan then reserve the rest of the caramel sauce for the garnish.
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  • POUR caramel sauce into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 4 eggs, vanilla and sugar in blender until smooth.
  • BEAT cake mix, water, oil and remaining eggs with mixer until blended. Add sour cream; mix well. Pour over caramel in tube pan; gently ladle flan mixture over cake batter. Cover pan 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 1-1/2 hours or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Loosen dessert from side of pan; invert onto plate. Remove pan. Serve dessert topped with COOL WHIP.


CHOCOFLAN - FOOD NETWORK UK | TV CHANNEL | EASY RECIPES ...
2015-09-04 Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat a third of the flour mixture, and half of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated. 4) For the flan: in a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla.
From foodnetwork.co.uk
Cuisine Mexican
Servings 10


CHOCO FLAN RECIPE | THE 36TH AVENUE
Put the two cups of sugar into a sauce pan with the water and slowly melt the sugar until it turns golden brown and becomes liquidy and uniform. While hot, spread on the inside of a Bundt pan. Careful, the caramel will be really hot. Using a hand-mixer in a medium bowl mix together all the flan ingredients and put aside.
From the36thavenue.com
5/5 (1)
Category Dessert
Servings 12
Total Time 35 mins


DULCE DE LECHE CHOCOFLAN – SMITTEN KITCHEN
2020-07-30 Heat your oven: To 350ºF (180°C). 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, salt, and cinnamon …
From smittenkitchen.com
Servings 12
Total Time 3 hrs
Estimated Reading Time 7 mins


BETTY CROCKER CHOCO FLAN- CAKE RECIPES - TRENDING MENTOR
Magic Chocoflan Cake Recipes. Magic Chocoflan Cake Recipes . This Magic Flan Cake combines a chocolate cake with a flan layer for a delectable dessert. As it bakes, the chocolate layer rises to the top, and the flan sinks to the bottom. Ingredient for Cake. Buy caramel sauce or create your own with this easy 1-ingredient caramel sauce recipe. We only need all-purpose …
From trendingmentor.com


HOW TO BAKE THE BEST CHOCOFLAN | SUPER MOIST …
Hello my beautiful fam! Welcome back to my kitchen today I’m going to share with you how to make the perfect chocoflan every time, it’s a very easy and delic...
From youtube.com


HOW TO MAKE CHOCOFLAN | EASY CHOCOFLAN CAKE RECIPE - YOUTUBE
Print the FULL recipe here: https://inthekitchenwithmatt.com/chocoflan-recipeIn this episode of In the Kitchen with Matt I will show you how to make chocofla...
From youtube.com


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