Chocolate Flan

Chocolate Flan might be just the European recipe you are searching for. This recipe makes 10 servings with 405 calories, 11g of protein, and 19g of fat each. For 76 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. It works well as a very budget friendly side dish. This recipe from Food Republic has 38 fans. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. Head to the store and pick up egg, eggs, walnuts, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a not so super spoonacular score of 38%. If you like this recipe, you might also like recipes such as Flan de Arroz con Leche (Rice Pudding Flan), My Simple Custard Flan ( Filipino Leche Flan), and Guavan and Cheese Flan (Flan de Guayaba y Queso).

Servings: 10

Preparation duration: 30 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions:  Preheat the oven to 375°F. Lightly grease the bottom and sides of an 8-inch cake pan.Pour the cajeta over the bottom and sides of the cake pan using a brush or the back of a spoon (you can heat the cajeta very slightly in the microwave so that it is easier to spread).*Cajeta is a mexican spread made from sweetened caramelized milk.To make the cake:Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl and whisk until well blended.In a separate bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla.Add to the flour mixture, whisking until thoroughly combined. Pour the cake batter into the pan and set aside.To make the flan:Combine the evaporated milk, condensed milk, eggs, vanilla, and salt in a blender and blend until there are no visible lumps. Pour gently over the cake batter.Cover loosely with foil, place in a large baking dish, and fill the baking dish with hot water so that it comes halfway up the sides. Bake until a toothpick inserted into the center comes out clean, about 50 minutes.Remove the cake pan from the baking dish and allow to cool for at least 4 hours or refrigerate overnight. To unmold, lightly pass a warm knife around the edge, place a plate or dish on top, and carefully but rapidly flip over.Garnish with the toasted nuts. Serve cold or at room temperature.

 

Step by step:

1. Preheat the oven to 375°F. Lightly grease the bottom and sides of an 8-inch cake pan.

Pour the cake batter into the pan and set aside.To make the flan

1. Combine the evaporated milk, condensed milk, eggs, vanilla, and salt in a blender and blend until there are no visible lumps.

2. Pour gently over the cake batter.Cover loosely with foil, place in a large baking dish, and fill the baking dish with hot water so that it comes halfway up the sides.

3. Bake until a toothpick inserted into the center comes out clean, about 50 minutes.

4. Remove the cake pan from the baking dish and allow to cool for at least 4 hours or refrigerate overnight. To unmold, lightly pass a warm knife around the edge, place a plate or dish on top, and carefully but rapidly flip over.

5. Garnish with the toasted nuts.

6. Serve cold or at room temperature.

Pour the cajeta over the bottom and sides of the cake pan using a brush or the back of a spoon (you can heat the cajeta very slightly in the microwave so that it is easier to spread).*Cajeta is a mexican spread made from sweetened caramelized milk.To make the cake

1. Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl and whisk until well blended.In a separate bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla.

2. Add to the flour mixture, whisking until thoroughly combined.

Nutrition Information:

covered percent of daily need

 

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