Chocolate Flan Wdulce De Leche Recipes

'CHOCO-FLAN' DULCE DE LECHE CAKE

Steps:

• Heat oven to 375ºF.
• Beat cake mix, water, sour cream, oil and 3 eggs with mixer until blended. Blend remaining eggs, cream cheese, rompope, sugar and cinnamon in blender until smooth.
• Spoon dulce de leche into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray; cover with cake batter. Gently drop spoonfuls of cream cheese mixture over batter. Cover with foil sprayed with cooking spray (sprayed side down).
• Place tube pan in shallow pan. Add enough water to shallow pan to come halfway up side of tube pan.
• Bake 1-1/2 hours or until toothpick inserted near center of dessert comes out clean. Transfer fluted pan to wire rack; cool dessert completely. (Do not remove from pan.) Refrigerate 2 hours.
• Loosen dessert from sides of pan with knife. Invert dessert onto plate; gently remove pan. Serve dessert topped with COOL WHIP.

IMPOSSIBLE CHOCOLATE FLAN CAKE

Steps:

• Preheat oven to 350 F.

DULCE DE LECHE CHOCOFLAN

Steps:

• Heat oven to 350 degrees.
• 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, cinnamon and salt directly into the bowl of a stand mixer fitted with a paddle attachment. Mix on the lowest setting until just combined, then add the butter and continue mixing on low speed until the mixture resembles wet sand. Stop the mixer and scrape down the sides of the bowl if needed.
• In a liquid measuring cup, combine the coffee, buttermilk, egg and vanilla extract, then slowly pour it into the flour-butter mixture with the mixer running on low. Scrape down the sides of the bowl and beat the mixture on high for 1 full minute.
• Liberally coat a 10-cup Bundt pan with nonstick baking spray. Add the cake batter, smoothing the top with an offset spatula or spoon. Carefully ladle in the flan mixture so you disturb the cake batter as little as possible. Transfer the Bundt pan to a roasting pan or baking dish large enough to fit the Bundt pan. Grease a piece of foil and place it onto the Bundt pan, greased side down, folding it over the edges to loosely seal it. Transfer to the oven. Pour enough water into the roasting pan or baking dish to come up 2 to 3 inches (tap water is fine).
• Bake until a skewer inserted in the cake part comes out with few to no crumbs, 1 1/2 to 2 hours.
• Carefully remove the Bundt pan from the roasting pan and uncover. Transfer to a rack and let cool to room temperature. Once fully cooled, cover the top with plastic wrap and refrigerate until chilled and set, at least 2 hours.
• Once you're ready to serve, carefully run a knife around any edges that are still sticking, then invert onto a serving platter, gently shaking it up and down if it's being difficult. (If it was greased properly, you shouldn't have any major issues.) The chocoflan can be covered and refrigerated for up to 3 days.

CHOCOLATE FLAN W/DULCE DE LECHE

Steps:

• 1. MAKE THE CARAMEL:
• 2. Position the rack in the center of the oven and preheat to 325 degrees.
• 3. Arrange 6 ramekins in a roasting pan or a large baking dish.
• 4. In a small saucepan, mix sugar and 1/2 cup water. Cook over medium high heat, stirring until the sugar is dissolved. Stop stirring and increase heat to high and cook until mixture caramelizes and turns to a light amber color.
• 5. Remove pan from heat, gradually and very carefully add remaining water. Stir to blend.
• 6. Carefully pour hot caramel evenly into all of the ramekins. Set aside.
• 7. MAKE CHOCOLATE FLAN:
• 8. Place chocolate in a large bowl and set aside.
• 9. Heat the milk in a large saucepan until small bubbles begin to form around the edge but not boiling.
• 10. Remove from heat and pour over the chocolate, let stand for 1 minute then whisk until melted and smooth.
• 11. In another large bowl whisk together eggs and sugar until blended, gradually whisk in the chocolate mixture, liqueur, vanilla extract and espresso mixture.
• 12. Strain the mixture through a fine mesh sieve into a bowl and divide evenly into the 6 ramekins.
• 13. Pour hot water into the roasting pan so that it comes halfway up the sides of the ramekins.
• 14. Bake the flan in a water bath for 35 minutes or until the center is just set.
• 15. Transfer the ramekins to a wire rack to cool completely.
• 16. Chill until ready to serve.
• 17. MAKE DULCE DE LECHE CREAM:
• 18. In a medium saucepan, heat milk to a boil. Reduce to a simmer and add sugar and baking soda.
• 19. Simmer for about 25 minutes, stirring frequently with a wooden spoon until milk becomes thick and resembles a light caramel sauce.
• 20. Gently fold milk mixture into the whipped cream. Refrigerate until ready to serve.
• 21. TO SET UP:
• 22. Run a paring knife around the inner edge of the flan to loosen. Dip the bottom of the ramekin in very hot water for about 15 seconds.
• 23. Invert onto a dessert plate, letting the caramel drip over the top of the flan. Serve each flan with a dollop of Dulce De Leche cream on top.

CHOCOLATE CARAMEL TURTLE FLAN RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees F and position oven rack to the middle. Generously butter a 10-inch Bundt pan and sprinkle with flour or use Baker's Joy cooking spray. Tip the pan and tap out excess flour. Warm the dulce de leche a little bit to soften it and pour it over the bottom of pan to coat evenly. For the cake: In a large bowl, beat the butter and sugar with an electric mixer at medium-high speed until light in color. Scrape the bowl. Beat in the egg. Sift together the flour, cake flour, baking powder, baking soda, cinnamon, and cocoa. With the mixer on medium-low, beat in about 1/2 of flour mixture, followed by 1/2 of buttermilk. Repeat. Scrape bowl, then raise the speed to medium-high and beat for 1 minute. Pour batter into the Bundt pan and spread evenly. For the flan: In a blender combine the sweetened condensed milk and evaporated milk, the eggs and both extracts. Blend until smooth. Slowly pour the flan mixture over cake batter. Pull out the oven rack, set the cake into larger pan, then set both pans on rack. Pour 6 cups of hot water around the cake. Carefully slide the pans into the oven and bake for about 50 to 55 minutes or until a toothpick comes out clean. Remove from the water bath and cool at room temperature for 1 hour. Refrigerate cake for several hours or overnight. Carefully run a thin bladed knife around the edge of the cake to free the edges. Invert a rimmed serving platter or large plate over the cake pan, grasp the two tightly together, then turn them upside down. Gently jiggle the pan back and forth and let the cake release and drop. Drizzle the reserved cup of dulce de leche over the cake and sprinkle with pecans. Slice and serve.