Flan is a very popular dessert in Spain and Latin countries. America. It is a kind of baked creamy egg souffle. His closest relatives include also creme brulee and caramel cream. But today we will not cook just a flan, and a whole chocolate cake with a flan. Recipe can seem complicated and time-consuming, but actually difficult to spoil. The result is a cake combining different textures and flavors: moist chocolate biscuit, creamy tender souffle and хрустящие орешки. 
Time: 1 hour. 20 minutes. Difficulty: easy Servings: 10 The recipes use measured containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Biscuit
- 10 tbsp. l butter, room temperature
- 1 tbsp. Sahara
- 1 egg, room temperature
- 1 and 3/4 Art. premium flour
- 3/4 tsp baking powder
- 3/4 tsp soda
- 1/3 Art. cocoa powder
- 1 and 1/4 Art. yogurt
- Special equipment: Bandt cake pan with a hole in the center of 12 st.
Флан
- 360 ml. concentrated milk
- 420 ml. condensed milk with sugar
- 110 gr. cream cheese, room temperature
- 3 eggs
- 1 tbsp. l vanilla extract
- Soft butter, to lubricate the mold
- 1/4 Art. Kakheta sauce or caramel sauce
Topping
- 1/4 Art. Kakheta sauce or caramel sauce
- 1/4 Art. chopped pecans or walnuts
Recipes with similar ingredients: premium flour, eggs, yogurt, concentrated milk, condensed milk, cream dolce de leche, walnuts, pecans, curd cheese, vanilla extract cocoa
Recipe preparation:
- Place the wire rack in the middle tier and preheat the oven to 175 ° C.
- Lubricate the sides of the cake pan with a little cream. oil, then pour on the bottom 1/4 tbsp. Kakheta sauce and set mold into a large baking dish (the mold will act as water bath during baking).
- Sponge cake: Put butter and sugar in a bowl and beat with a hand electric or planetary mixer until light and airy texture, then mix in the egg. In the middle sift the bowl with the baking powder, baking soda and cocoa. Beat 1/3 flour mixture, half yogurt with egg a mixture. Repeat with the rest of the ingredients, ending with the mixture with flour. Mix until smooth.
- Flan: In a blender, mix concentrated milk, condensed milk, cream cheese, eggs and vanilla. Mix on high rpm for 30 seconds. Transfer the dough into a cake pan and distribute it evenly. Pour the mixture slowly over the dough. flan. Foil the pan and pour hot in the pan. water, so that it covers it by about 2.5 cm.
- Carefully place the pan in the oven and bake for 1 hours, the surface of the cake should be tight to the touch and the dough should not should stay on a toothpick. When the cake is ready remove it out of the water bath and let cool to room temperature for about 1 hour.
- Cover the dish with an inverted serving platter, pressing firmly edges to each other, slightly shake and flip.
- Remove the mold and if the sauce is left in it Kakheta scrap it off on the cake, garnish with chopped pecans and Serve! Recommendations from the cook Layers may mix when you pour them into a mold, but during baking they are completely will be divided and after putting the cake on the dish, the top one will be layer of the flan. I like to eat shokoflan warm, but traditionally its cool for 24 hours before serving. Flan is luxurious creamy custard egg cream. Aroma is often added to it. vanilla and baked in a water bath to keep it delicacy. Kakheta sauce is a thick cream or pasta cooked from caramelized sugar and milk. It can be used as independent dessert, as well as topping. This sauce is also known as “Dulce de leche” (dolce de leche), sold in many supermarkets, specialized stores of goods from Latin America and online stores. Can be replaced with thick caramel sauce or boiled condensed milk with sugar.
