DOUBLE-CHOCOLATE CHOCOFLAN

Double-Chocolate ChocoFlan image

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

Ingredients

1 can (12 oz.) evaporated milk
2 oz. BAKER'S Bittersweet Chocolate, melted, cooled slightly
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
1 cup granulated sugar
7 eggs, divided
1 pkg. (2-layer size) chocolate cake mix (See Important Tip.)
1 cup water
1/3 cup oil
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup raspberries
2 Tbsp. powdered sugar

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