Chocolate cake

Chocoflan cake

This chocolate flan cake, when inverted, rests on a rich chocolate cake layer and is topped with melted caramel.Chocoflan cake

INGREDIENTS

1 can of condensed milk
1 can of aa w1
6 eggs
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

INSTRUCTIONS

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.

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