Chocolate Flan Cake

Chocolate Flan Cake is a side dish that serves 12. One portion of this dish contains roughly 9g of protein, 14g of fat, and a total of 250 calories. For 61 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 212 people were impressed by this recipe. Head to the store and pick up cream cheese, eggs, milk, and a few other things to make it today. It is brought to you by Cookie Madness. This recipe is typical of European cuisine. From preparation to the plate, this recipe takes around 2 hours and 20 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 30%, this dish is rather bad. Try Chocolate Flan Cake {i.e. Magic Chocoflan!}, Flan de Arroz con Leche (Rice Pudding Flan), and Guavan and Cheese Flan (Flan de Guayaba y Queso) for similar recipes.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 120 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F. Spray a 12-cup bundt pan with flour-added cooking spray or grease the pan with shortening and dust with flour. Pour caramel topping into pan.Prepare cake mix according to package directions. Pour the cake batter into the cake pan over the caramel topping.Make the flan. Pour condensed, evaporated and fresh milks into a blender. Add softened cream cheese, vanilla and eggs and blend or process until smooth. Pour the flan mixture very slowly over the cake batter.Spray a sheet of aluminum foil with cooking spray (or just use nonstick foil) and cover the pan TIGHTLY with the foil. Covering tightly is very important. Set the Bundt pan into a large pan and set on the oven rack and slide in.Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in 2 inches of water). Bake for two hours.After two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil. Invert cake onto a large plate with rim. The caramel topping should flow down the sides. Cool completely then refrigerate.

 

Step by step:

1. Preheat oven to 350 degrees F. Spray a 12-cup bundt pan with flour-added cooking spray or grease the pan with shortening and dust with flour.

2. Pour caramel topping into pan.Prepare cake mix according to package directions.

3. Pour the cake batter into the cake pan over the caramel topping.Make the flan.

4. Pour condensed, evaporated and fresh milks into a blender.

5. Add softened cream cheese, vanilla and eggs and blend or process until smooth.

6. Pour the flan mixture very slowly over the cake batter.Spray a sheet of aluminum foil with cooking spray (or just use nonstick foil) and cover the pan TIGHTLY with the foil. Covering tightly is very important. Set the Bundt pan into a large pan and set on the oven rack and slide in.Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in 2 inches of water).

7. Bake for two hours.After two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil. Invert cake onto a large plate with rim. The caramel topping should flow down the sides. Cool completely then refrigerate.

Nutrition Information:

covered percent of daily need

 

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