Pudding Cake Recipe. || Choco Flan Pudding Cake.|| Caramel pudding with chocolate cake.|| #173.
#puddingcakerecipe
Ingredients:-
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For Pudding:-
-4 eggs
-suger 1/4 cup
-milk 1 cup
-vanilla essence 1tsp
Chocolate cake :-
-2 eggs
-suger 1/4 cup
-flour 1/4 cup
-cacao powder 2 tbsp
-baking powder 1/2 tsp
-oil 3 tblsp
-vanilla essence 1/2 tsp
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Impossible cake, Chocoflan, Magic chocolate flan cake | Video recipe
Whatever you call this cake, it both looks and tastes like magic! Called chocoflan in Mexico, it's a cake that begins with a chocolate layer on the bottom and a creme caramel layer on top, which switch during baking. The result is a cake that combines two of everyone's favourites: rich chocolate cake with creamy creme caramel (called flan in Mexico and elsewhere).
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Chocoflan Cake | Impossible Chocolate Flan Cake
Chocoflan Cake | Impossible Chocolate Flan Cake
Ingredients:
For the caramel
granulated sugar ¾ cup (150g)
For the flan
8 eggs
granulated sugar ½ cup (100g)
vanilla extract 2 tsp (10ml)
milk 3.8 cups (900ml)
For the chocolate cake
2 eggs
granulated sugar ½ cup + 2 tbsp (125g)
milk 1/3 cup + 2 tbsp (100ml)
vegetable oil ¼ cup + 3 tbsp (100ml)
vanilla extract 1 tsp (5ml)
cocoa powder 2 tbsp (15g)
all-purpose flour 1 1/3 cup (160g)
baking powder 1 tsp (5g)
salt a pinch
#chocoflan #impossiblecake #cookinggoodies
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How to Make a Chocolate Flan Cake (Chocoflan)
Hey guys! Welcome to my channel! This video was created for school purposes! I am no master editor. Feel free to let me know if you enjoyed the video! :) Thanks for watching!!
List of Ingredients:
• 4 Large Eggs
• 1 can of evaporated milk
• 1 can of sweetened condensed milk
• Vanilla extract
• 1 box of chocolate cake mix of your choice (follow the directions on the box)
• 1 bottle of caramel
• 1 bottle of nonstick spray
List of Kitchen Items I used:
• Aluminum foil
• Large baking pan
• Cake mold
• Blender
• Hand mixer or whisk
Music Credit: epidemicsound.com (ES_Marble Floors - Guustavv)
How to Make Marcela's Authentic Mexican Chocoflan | Food Network
Marcela's recipe for one of Mexico's most-famous desserts features layers of chocolate cake, creamy flan and sweet cajeta (goat's milk caramel). The flan layer enters the oven at the top of the pan, but it magically switches places with the cake so it's sitting pretty on top once flipped.
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Chocoflan
Recipe courtesy of Marcela Valladolid
Total: 2 hr 20 min
Active: 20 min
Yield: 10 servings
Level: Intermediate
Ingredients
Softened butter, to coat pan
1/4 cup cajeta or caramel sauce
For the cake:
10 tablespoons butter, room temperature
1 cup sugar
1 egg, room temperature
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/3 cup cocoa powder
1 1/4 cups buttermilk
For the flan:
One 12-ounce can evaporated milk
One 14-ounce can sweetened condensed milk
4 ounces cream cheese, room temperature
3 eggs
1 tablespoon vanilla extract
For garnish:
1/4 cup cajeta or caramel sauce
1/4 cup chopped pecans
Directions
Special equipment: 12-cup capacity Bundt pan
Put an oven rack in the middle of the oven and preheat to 350 degrees F.
Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.
Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, jiggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!
Cook's Note
The batters may appear to mix when you pour them into the pan, but they completely separate while baking, with the flan ending up on the bottom when it's inverted. I like eating it warm, but traditionally, it is chilled 24 hours before serving. Flan is a rich, creamy, cooked egg custard. It is often flavored with vanilla and baked in a water bath to retain its delicacy. Cajeta is a thick and creamy spread or paste made with caramelized sugar and milk. It is used as a desert on its own or as a topping. Also known as dolce de leche, it is sold in many supermarkets, Latin specialty markets or online. It can be substituted with a thick caramel sauce.
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How to Make Marcela's Authentic Mexican Chocoflan | Food Network