This chocolate flan cake, when inverted, rests on a rich chocolate cake layer and is topped with melted caramel.Chocoflan cake
1 can of condensed milk
1 can of aa w1
1 tablespoon of vanilla essence
190g cream cheese
1 box of chocolate cake flour 1 cup of sugar raspberries to decorate Icing sugar to decorate
1.-Preheat the oven to 180 °C (350 °F).
2.-Blend the condensed and evaporated milk, the eggs, the vanilla essence and the cream cheese until a uniform mixture is obtained.
3.-Prepare the chocolate cake according to the instructions on the box.
4.-Pour the sugar into a Teflon pan and heat over medium heat until it melts and acquires a golden hue.
5.-Immediately pour the melted sugar into the bottom of the mold where the flan is going to be baked. Wait for it to cool down and harden completely.
6.-Add the cake mixture and, with the help of a spoon, gradually pour in the flan mixture. Cover the mold with aluminum foil to prevent water from entering.
7.-Bake in a bain-marie for 1.5 – 2 hours or until the flan is well cooked. 8.-Let cool completely and unmold.