05-14-2008, 06:52 PM
|
#1 | |
|
Executive Chef
 |
Chocolate flan cake
I've been asked to bring a Mexican dessert to a gathering this Friday. I thought of choc-flan (chocolate flan cake). What's your version of chocolate flan cake? All the recipes I've searched for ask for boxed cake mix and cream cheese in the custard. Does anyone have anything different? Thanks in advance.
__________________
Dina  Be great in act, as you have been in thought. - William Shakespeare Last edited by Dina; 05-14-2008 at 09:43 PM. |
|
|
|
|
05-15-2008, 11:36 AM
|
#2 | |
|
Administrator
Site Administrator
|
Dina, why don't you make your flan recipe but add in some cocoa to the recipe?
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams Alix 
|
|
|
|
|
|
05-15-2008, 11:46 AM
|
#3 | ||
|
Executive Chef
|
Quote:
http://whatscooking.us/2008/01/17/mi...possible-cake/ You could make your own devil's food cake mix & use caramel topping in place of the chocolate sauce. |
||
|
|
|
|
05-15-2008, 07:21 PM
|
#4 | |
|
Executive Chef
|
Thanks for the ideas ladies. I'll use a boxed chocolate cake mix and make my 3 leches flan to go over it. I got cajeta for the topping which is something similar to caramel except it's a lot thicker than the US caramel. I hope I get a chance to take a picture of it to show you. Honestly, this is the first time making it but it shouldn't be too hard -- I hope -- combining cake with custard.
__________________
Dina Be great in act, as you have been in thought. - William Shakespeare |
|
|
|
|
|
05-15-2008, 07:37 PM
|
#5 | |
|
Certified Executive Chef
|
sure sounds and looks good. lets us know for sure how it turned out , please
babe
__________________
life may not be the party we hoped for, but while we're here we should dance |
|
|
|
|
|
05-16-2008, 02:32 PM
|
#6 | |
|
Executive Chef
|
Ah! The cake is out of the oven but I'm so afraid to flip it onto the cake plate and see it break apart. My recipe asks to let it sit for 15 minutes but it's quite a big bundt cake that I feel I should wait till it cools completely. Any suggestions?
__________________
Dina Be great in act, as you have been in thought. - William Shakespeare |
|
|
|
|
|
05-17-2008, 04:47 PM
|
#7 | |
|
Executive Chef
|
 Not bad for being the first time. The taste is amazing!!!
__________________
Dina Be great in act, as you have been in thought. - William Shakespeare |
|
|
|
|
|
05-19-2008, 11:08 AM
|
#8 | ||
|
Executive Chef
|
Quote:
|
||
|
|
|
|
05-19-2008, 12:05 PM
|
#9 | |
|
Executive Chef
|
Amy,
Just get Betty Crocker's Triple Fudge cake mix, follow the instructions on the box. Set aside. Then in a blender blend 1 can evaporated milk, 1 can sweetened condensed milk, 1/2 cup regular milk, 2 teaspoons vanilla, and 5 eggs. Get a store bought tub of caramel sauce or make your own recipe. Assembling instructions: Preheat oven to 350 degrees. Grease a bundt cake pan. Pour about 1/2 cup of caramel at the bottom of pan. Pour the milk (flan) mixture slowly over the caramel. Pour the cake batter VERY slowly over the milk mixture. Cover tightly with aluminum foil. Place filled bundt cake pan in another larger pan filled with 2 inches of water. Bake for 2 hours without opening the oven. It must bake for the 2 hours or it will be raw in the middle. Let it cool for an hour or so, invert onto a cake plate and top again with caramel sauce. Enjoy!
__________________
Dina Be great in act, as you have been in thought. - William Shakespeare |
|
|
|
|
|
05-19-2008, 01:32 PM
|
#10 | |
|
Certified Master Chef
|
Oh wow sounds deeeeeeeeeelish !!!
|
|
|
|
|
 |
| Thread Tools | |
| Display Modes | |
|
|
Linear Mode
