Chocolate Kahlua Flans Recipes

CHOCOFLAN

Steps:

• Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray. Pour and spread caramel topping in bottom of pan.
• In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan.
• In blender, place Flan ingredients. Cover; blend on high speed about 20 seconds or until smooth. Slowly pour mixture evenly over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.) Spray piece of foil with cooking spray, and place sprayed side down over top of pan; cover tightly.
• Place cake pan in large roasting pan; add 1 inch of hot water to roasting pan.
• Bake 1 hour 20 minutes to ensure cake AND flan layer bake completely (toothpick inserted in center of cake will come out clean). Remove cake pan from water bath to cooling rack; remove foil. Cool at room temperature 1 hour. Refrigerate in pan, uncovered, 2 hours.
• Remove from refrigerator; run thin metal spatula around outer and inside edges of pan to loosen cake. Place serving plate upside down on cake pan; turn plate and pan over. Remove pan. Spoon any remaining caramel from pan over top of cake. Store loosely covered in refrigerator.

MEXICAN CHOCOLATE FLAN WITH KAHLUA

Steps:

• Set out 10 small custard cups, and a roasting pan large enough to hold the cups in a water bath.
• To make the caramel, mix the sugar and water in a small saucepan, and bring the mixture to a boil over medium heat.
• Continue to cook, without stirring, until the syrup turns a deep amber color, about 8 minutes.
• Divide the caramel among the custard cups, and tilt the cups to coat the bottom and sides.
• Set the custard cups in the roasting pan.
• To make the custard, pour the half-and-half (or milk and cream mixture) and the milk into a large saucepan.
• Add the chocolate, cinnamon stick and sugar.
• Bring to a low simmer over medium heat, cover and set aside to steep for 20 minutes.
• Preheat the oven to 350 degrees farenheit.
• In a large bowl, beat together the eggs, Kahlúa, vanilla and almond extracts.
• Slowly beat the hot milk mixture into this.
• Strain all the custard through a fine-mesh sieve and throw out the cinnamon stick.
• Pour the mixture into the caramelized custard cups.
• Place the roasting pan with the custard cups onto the center rack of the oven.
• Pour in enough hot tap water to reach halfway up the sides of the cups, and loosely cover the pan with foil.
• Bake just until the custards are set but still slightly wobbly in the center, usually 20 to 25 minutes.
• They will firm more when chilled, so do not overbake.
• Take the custards out of the water bath, cover them with plastic wrap, and refrigerate at least 2 hours.
• To unmold the flans, run the tip of a knife gently around the edge of each custard cup, then put a plate over the mold and flip over.
• Serve immediately.
• Note: If you can get it, Bayless recommends Mexican Ibarra chocolate.

CHOCOFLAN

Steps:

• 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!

CHOCOLATE KAHLUA® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
• Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.

CHOCOLATE-KAHLUA FLANS

Steps:

• Preheat oven to 350°F. Arrange six 3/4-cup custard cups in 13x9x2-inch baking pan. Combine condensed milk and evaporated milk in medium saucepan and bring to simmer, stirring often. Remove from heat; add chocolate, cream cheese, Kahlúa, cinnamon, and salt. Whisk until chocolate is melted and mixture is smooth. Whisk in eggs.
• Divide flan mixture among custard cups. Pour enough hot water into baking pan to come halfway up sides of cups. Bake flans until set in center, about 35 minutes. Remove flans from water bath and chill uncovered until very cold and firm, at least 3 hours and up to 1 day.

MODERN MEXICAN CHOCOLATE FLAN

Steps:

• In a small heavy-bottomed saucepan, combine 3/4 cup sugar with 1/3 cup water and stir to combine. Bring to a boil over moderate heat, using a pastry brush dipped in cold water to wash down any sugar crystals clinging to the side of the pot, then lower the heat and simmer, without stirring, until the syrup begins to color. Swirl the pan continually until the syrup is an even, deep amber color. Immediately divide the caramel among the ramekins, swirling so it coats the bottom of each.
• Arrange a rack in the middle of the oven and preheat to 325°F.
• In the bowl of a food processor, process the chocolate until it resembles small pebbles. Transfer to a medium saucepan and add the half-and-half, milk, cinnamon stick, and the remaining 1/2 cup sugar. Place over moderate heat and bring to a simmer, stirring occasionally, then remove from the heat, cover, and let steep for 20 minutes.
• In a large bowl, combine the eggs, coffee liqueur, and the vanilla and almond extracts and whisk to combine. Slowly pour about 1 1/2 cups of the hot milk/half-and-half mixture into the egg mixture, whisking constantly. Add in the rest of the hot milk and whisk to combine. Pour through a fine-mesh sieve set over a large bowl and divide evenly among the 8 ramekins. Discard solids.
• Transfer ramekins to a large roasting pan and add enough hot water to come halfway up the sides of the ramekins. Loosely cover the pan with foil and bake until the custard has barely set (a knife inserted halfway between the edge and the center should come out clean), 35 to 40 minutes. Let cool in the water bath, then refrigerate to chill thoroughly. DO AHEAD: The flans can be made ahead and stored, wrapped in plastic in the refrigerator, up to 3 days.
• Just before serving, run a small thin knife around each flan, then invert onto small plates and serve.