Chocolate Flan Recipes

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.

CHOCOLATE WINTER FLAN

Steps:

• In a blender, blend together the eggs, evaporated milk, condensed milk, whole milk, cocoa, allspice and cinnamon until well incorporated and creamy. Bake either using the water bath or double boiler method below.
• To bake using the water bath method: Preheat the oven to 350 degrees F.
• Caramelize the sugar in a pan over the stovetop until a light golden brown, using a wooden spoon to stir. This is the trickiest part as sugar burns easily, so don't let it get too dark and keep mixing the sugar with the spoon. Don't step away from this process; once the sugar gets hot, it browns quickly. Once it is completely liquefied, pour into an ovensafe 6- to 8-inch round mold (a tempered glass pie dish works well) and coat the bottom and sides three-quarters of the way up.
• Fill an oven roasting pan or baking dish with about 1 inch of water and place the sugar-coated pie dish inside. Add the flan mixture to the pie dish and bake until the top is firm and the flan starts to pull away from the sides, about 45 minutes. Remove from the water bath and let cool to room temperature, about 2 hours.
• To transfer the flan to a serving plate, make sure the sides are loose (you can run a thin knife around the edges to make sure it is not sticking to the sides), put a plate on top and in one fluid motion, invert the flan onto the plate and remove the pie dish. Refrigerate to chill before slicing and serving.
• To bake using the double boiler method: If you have a double boiler pan (which is what I typically use and is easier!), caramelize the sugar in the double boiler insert on the stovetop using the same method as above. Remove from the heat and, using a wooden spoon and by tilting and rotating the pan, coat all sides of the pan three-quarters of the way up.
• Fill the other double boiler pan with water about one-quarter full and bring to a boil while the sugar is caramelizing.
• Pour the flan mixture into the caramel and put the double boiler insert over the pan with the hot water. Cover and cook over medium low until the flan appears more solid and pulls away from the sides, about 45 minutes. Let cool to room temperature for about 2 hours before inverting onto a serving plate using the same method as above. Refrigerate and serve cold.

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.

CHOCOLATE FLAN CAKE RECIPE

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.

IMPOSSIBLE CHOCOLATE FLAN CAKE

Steps:

• Preheat oven to 350 F.

CHOCOLATE FLAN

Steps:

• Cook ½ cup sugar in a small saucepan over medium heat until it begins to melt and turn brown around the edges. Using a heatproof rubber spatula, pull melted sugar at edges toward center of unmelted sugar. Continue cooking, pulling in melted sugar, until all the sugar is melted and caramel is uniformly dark brown (it should smell toasty but not burnt), 10-12 minutes total (if you still have undissolved lumps of sugar, stir off heat until they melt). Pour caramel into 8"-diameter cake pan to create an even, ⅛"-¼" deep layer. Let cool.
• Bring 1 cup water to a simmer in a medium saucepan over medium-high heat. Whisk in cocoa powder until no lumps remain, then add cream, milk, vanilla bean and cinnamon stick and return to a simmer. Remove from heat and let steep 30 minutes.
• Place a rack in middle of oven; preheat to 350°. Bring a large pot of water to a boil. Purée eggs with sugar and ¼ teaspoon salt in a blender until smooth and sugar is dissolved, about 1 minute. Strain chocolate mixture into egg mixture and blend at low speed to combine, discard solids. Skim foam off the top and transfer to prepared baking dish.
• Line a roasting pan with a thick kitchen towel; this will keep baking dish from sliding and will insulate flan, preventing it from overcooking. Set dishes on towel and place roasting pan in oven. Pour boiling water into pan until it reaches the same level as flan in baking dishes. Bake flan until it looks set like Jell-O (it will wobble when gently shaken), 35-45 minutes. Transfer to a wire rack and let cool. Cover with plastic and chill until set and cold, at least 3 hours and up to 24.
• Meanwhile, increase oven to 350°. Toss sesame seeds, syrup, and ¼ teaspoons salt in a small bowl. Scrape onto a silpat- or parchment-lined rimmed baking sheet and spread in a even layer. Bake brittle until sesame are golden brown and syrup is bubbly, 15-20 minutes. Let cool until hardened, then break up into small pieces; discard any dark brown, bitter pieces.
• Run a small knife around edges of flan to loosen. Invert onto a platter and top with crushed candy.
• Do Ahead: Flan can be made 1 day ahead. Cover and chill. Unmold and serve.

CHOCOLATE CARAMEL FLAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 15-cup fluted tube pan (such as Bundt®) with cooking spray.
• Pour cajeta into a microwave-safe bowl. Heat in the microwave until smooth, 20 to 30 seconds. Pour into the bottom of the prepared pan.
• Combine cake mix, water, 3 eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium and beat until batter is smooth, about 2 minutes.
• Pour cake batter over cajeta in the pan.
• Combine condensed milk, evaporated milk, 5 eggs, cream cheese, milk, and vanilla extract in a blender; blend until smooth.
• Pour milk mixture slowly over cake batter.
• Wrap pan tightly with aluminum foil; place in a large baking dish. Pour enough water into the baking dish to come 2 inches up the sides of the pan.
• Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 2 hours. Remove pan from the baking dish; let cool for 15 minutes. Unwrap the aluminum foil; invert cake onto a large rimmed plate. Let cake cool completely, about 30 minutes. Chill before serving.

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!