VENEZUELAN CHOCOLATE MARQUESA - MOMMY'S HOME COOKING ...
This Venezuelan Chocolate Marquesa is easy to make and totally scrumptious! This NO-FUSS dessert loves to show up on holidays, celebrations and gatherings. It can be completely prepared ahead of time.
Provided by Oriana Romero
Categories Dessert
Total Time 510 minutes
Prep Time 30 minutes
Yield 12
Number Of Ingredients 10
Steps:
- Make the Chocolate Cream:
- Assemble:
Nutrition Facts : Calories 595 kcal, CarbohydrateContent 45 g, ProteinContent 8 g, FatContent 44 g, SaturatedFatContent 24 g, CholesterolContent 96 mg, SodiumContent 109 mg, FiberContent 4 g, SugarContent 38 g, TransFatContent 1 g, UnsaturatedFatContent 17 g, ServingSize 1 serving
CHOCOFLAN RECIPE - BETTYCROCKER.COM
Can't decide whether to serve chocolate cake or flan for dessert? Have your cake and eat your flan, too, with a recipe that combines two distinctive flavors in one crowd-pleasing recipe.
Provided by Paula Kittelson
Total Time 4 hours 35 minutes
Prep Time 15 minutes
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 300 , CarbohydrateContent 39 g, CholesterolContent 90 mg, FatContent 2 , FiberContent 0 g, ProteinContent 6 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Slice, SodiumContent 310 mg, SugarContent 26 g, TransFatContent 0 g
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