Sunday, July 12, 2015

Chocolate Flan

Hubby and I were invited for dinner two days in a row and I promised to bring dessert to both . I was contemplating and  planning for days which dessert to make, from ice cream cake to lavish trifle. Alas, the day before the first celebration, I was so exhausted from work and was really not in the mood to do anything in the kitchen , however, a promise is a promise. So  I decided to make something quick and simple and the last Cheesecake Flan recipe came to mind. I whipped one the night before the first party, refrigerate it in the morning and bring it cold that evening. It was wiped out in no time. The same family members are coming to the dinner party the next day. This time, I made a chocolate version of the first flan. Why what do yah know, I liked it even better! This is not for the faint hearted! It was dense,  deliciously heavy and sinfully chocolatey.  Encore! Encore!

Chocolate Flan

I was not able to take a picture of the preparation since it was late and making this is such a brisk.

1 cup white sugar
500 ml cream
250 ml chocolate milk
300 g bitter chocolate, chopped
1 pack Philadelphia cream cheese
250 g Mascarpone cheese
4 egg yolks
3 whole eggs
1 can condense milk

Baking Instruction:

1. Heat white sugar in the pan until caramelised. Pour caramel into your flan mold/ ramekins. Allow to cool.
2. Put together chocolate milk, cream and chopped chocolate in a sauce pan. Let it simmer gently until chocolate melts , stir and let the mixture becomes homogeneous. Set aside to cool for about 10 minutes.
3. Using a blender or electric mixer, mix cream cheese, mascarpone , eggs , egg yolks and condense milk. Blend/ mix until smooth. Slowly pour chocolate-milk-cream mixture . Continue mixing until everything is well incorporated.
4. Pour flan mixture over caramel .
5. Bake Bain-Marie ( water bath) for 40 to 45 minutes , depending on the size and thickness of your pan,  at 165 °c until edges are set but the center still a bit jiggly. The flan will harden as it cools. Allow to cool off completely before refrigerating.
6. To serve, run a thin knife around the edge of the flan, invert onto the serving plan. Serve cold.

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