Deser
Chocoflan
2 godz.Porcje: 12Nutri-Score D€€
D
2 godz.
2 godz.Chocoflan
czego potrzebujesz
Składniki
eggsNabiał5 kawałki- evaporated milk (1 can)Nabiał354 ml
vanilla extract (a splash)Spiżarnia5 ml
cream cheese (2/3 of a block, softened)Nabiał150 g- sweetened condensed milk (1 can)Nabiał397 g
- granulated sugar (for the caramel)Spiżarnia200 g
all-purpose flourProdukty zbożowe250 g- cocoa powderSpiżarnia56 g
- baking powder (1 teaspoon)Spiżarnia5 g
- baking soda (1 teaspoon)Spiżarnia5 g
- granulated sugar (for the cake)Spiżarnia200 g
- light brown sugar (packed)Spiżarnia110 g
salt (3/4 teaspoon)Przyprawy4 g- eggs (for the cake)Nabiał2 kawałki
- vegetable oilSpiżarnia120 ml
full fat sour creamNabiał180 ml
hot coffee (hot)Napoje240 ml
na porcję
Wartości odżywcze
330kcal
- Węglowodany
- 52 g
- Białko
- 7 g
- Tłuszcz
- 11 g
czego użyjesz
Przybory
Blender kielichowy
Naczynie żaroodporne
Miska
Rondel
Piekarnik
krok po kroku
Przygotowanie
- Krok 1
Make the caramel
- Melt the sugar in a saucepan until golden.
- Pour into the mold and let cool.
- Krok 2
Blend the flan mixture
- Add the eggs, evaporated milk, vanilla, cream cheese and sweetened condensed milk to a blender.
- Blend all together until smooth.
- Krok 3
Assemble and bake the flan
- Pour the flan mixture over the cooled caramel in the mold.
- Place the mold in a larger tray and add boiling water to the bottom tray.
- Bake at 350 °F covered.
- Krok 4
Make the cake batter
- Whisk the flour, cocoa powder, baking powder, baking soda, granulated sugar, brown sugar and salt in a bowl.
- Add the eggs, vegetable oil, sour cream and hot coffee and mix until smooth.
- Krok 5
Bake the cake
- Take the flan out of the oven and pour the cake batter over it.
- Cover and bake until the cake is fully cooked.
- Krok 6
Chill and serve
- Let the chocoflan chill overnight.
- Unmold and enjoy.