Best Double Chocolate Chocoflan Recipes
DOUBLE-CHOCOLATE CHOCOFLAN
Take ordinary flan to a new level with this Double-Chocolate Chocoflan recipe. Made with bittersweet chocolate, evaporated milk, cream cheese, chocolate cake mix and more, this Double-Chocolate Chocoflan recipe is guaranteed to satisfy your sweet tooth and be your new go-to dessert.
Provided by My Food and Family
Categories Recipes
Time 4h45m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375ºF.
- Blend evaporated milk, melted chocolate, cream cheese, granulated sugar and 4 eggs in blender until smooth.
- Beat cake mix, water, oil, sour cream and remaining eggs in large bowl with mixer until blended. Pour into greased and floured 12-cup fluted tube pan. Gently ladle cream cheese mixture over cake batter.
- Spray foil with cooking spray; place, sprayed side down, over tube pan. Place tube pan in larger pan. Add enough water to larger pan to come halfway up side of tube pan.
- Bake 1-1/2 hrs. or until toothpick inserted near center comes out clean. Remove tube pan from water bath. Cool dessert completely in tube pan.
- Refrigerate 2 hrs. Run knife around edges of pan to loosen dessert; invert onto plate. Gently remove pan.
- Serve dessert topped with raspberries and sprinkled with powdered sugar.
Nutrition Facts : Calories 250, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 110 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 0.9874 g, Sugar 0 g, Protein 6 g
DOUBLE-CHOCOLATE CHOCOFLAN
Take ordinary flan to a new level with this Double-Chocolate Chocoflan recipe. Made with bittersweet chocolate, evaporated milk, cream cheese, chocolate cake mix and more, this Double-Chocolate Chocoflan recipe is guaranteed to satisfy your sweet tooth and be your new go-to dessert.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Heat oven to 375ºF.
- Blend evaporated milk, melted chocolate, cream cheese, granulated sugar and 4 eggs in blender until smooth.
- Beat cake mix, water, oil, sour cream and remaining eggs in large bowl with mixer until blended. Pour into greased and floured 12-cup fluted tube pan. Gently ladle cream cheese mixture over cake batter.
- Spray foil with cooking spray; place, sprayed side down, over tube pan. Place tube pan in larger pan. Add enough water to larger pan to come halfway up side of tube pan.
- Bake 1-1/2 hrs. or until toothpick inserted near center comes out clean. Remove tube pan from water bath. Cool dessert completely in tube pan.
- Refrigerate 2 hrs. Run knife around edges of pan to loosen dessert; invert onto plate. Gently remove pan.
- Serve dessert topped with raspberries and sprinkled with powdered sugar.
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