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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 10 |
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I have made a chocolate cake with vanilla flan before and it was so succefull.Why flipping both mixtures? Enjoy... Ingredients:
for the caramel sauce |
1 cup sugar. |
60 grams butter. |
3/4 cup whipping cream. |
3 tbsp hazelnuts |
for the flan |
1 can sweeten condensed milk (410grams). |
1 can evaporate milk (200 grams) |
11/4 cups heavy cream. |
5 eggs. |
48 grams cream cheese cold |
1 tsp vanilla extract. |
2 tbsp cocoa powder |
for the cake |
1 box vanilla cake mix. |
decoration |
1 oz plain chocolate, melted |
Directions:
1. Heat the sugar over medium heat till it all dissolve and turn golden color, add the butter in small pieces stirring with a wooden spoon, add the cream in a steady stream so slowly while stirring. Pour the caramel in the pan and keep aside till cooled.
2. In a mixer, combine all the flan ingredients and keep aside.
3. Make the cake batter by following the instructions on the box.
4. Pour the cake batter over the caramel sauce in the pan. Using a large spoon, add the flan mixture so slowly on top. Don’t be surprised, here is the trick steps, the flan and the cake batter will flip while baking leaving the caramel on the base.
5. Put the pan in a bigger tin and add boiling water to the tin till it comes 2cm of the pan base. Bake for 75minutes till a skewer inserted in the center comes out clean.
6. Take out of oven and flip in a glass dish. Serve warm or cold. Can be stored covered in the refrigerator for 3 days.
7. When cooled, drizzle plain chocolate in a decorative pattern over the surface.
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