Serves 16
It’s worth using good-quality caramel sauce, such as Fat Toad Farm Goat’s Milk Caramel. If your blender doesn’t hold 2 quarts, process the flan in two batches. The cake needs to chill for at least 8 hours before you can unmold it.
WHY THIS RECIPE WORKS:
This hybrid dessert has a layer of chocolate cake and a layer of caramel-coated flan that “magically” switch places as they bake. For ease, we started with a simple dump-and-stir chocolate cake recipe. At first, the flan added too much moisture to the cake, making it soggy. A drier cake was key, and removing some of the buttermilk and sugar did the trick. To help our flan stand tall rather than slump when sliced, we use whole eggs (instead of just yolks) and add cream cheese as a stabilizer. We opted for store-bought caramel sauce to top it all off—much easier than homemade.
- caramel sauce or topping
- CAKE:
- baking soda
- salt
- unsalted butter
- buttermilk
- large eggs
- vanilla extract
- FLAN:
- whole milk
- cream cheese
- large eggs pus 4 large yolks
- vanilla extract
- sleeve of saltines-no salt tops
- light brown sugar
- butter
- real chocolate chips (milt chocolate or semi-sweet
- finely chopped walnuts
Serves 16
It’s worth using good-quality caramel sauce, such as Fat Toad Farm Goat’s Milk Caramel. If your blender doesn’t hold 2 quarts, process the flan in two batches. The cake needs to chill for at least 8 hours before you can unmold it.
WHY THIS RECIPE WORKS:
This hybrid dessert has a layer of chocolate cake and a layer of caramel-coated flan that “magically” switch places as they bake. For ease, we started with a simple dump-and-stir chocolate cake recipe. At first, the flan added too much moisture to the cake, making it soggy. A drier cake was key, and removing some of the buttermilk and sugar did the trick. To help our flan stand tall rather than slump when sliced, we use whole eggs (instead of just yolks) and add cream cheese as a stabilizer. We opted for store-bought caramel sauce to top it all off—much easier than homemade.
- CAKE:
- caramel sauce or topping
- baking soda
- salt
- unsalted butter
- buttermilk
- large eggs
- vanilla extract
- FLAN:
- whole milk
- cream cheese
- large eggs pus 4 large yolks
- vanilla extract
This is very delicious. Reminds me of a Chess Pie…Thinking about adding some lemon into the cream cheese mixture to make similar to Lemon Chess Pie.
- yellow cake mix
- butter
- cream cheese
- confectioners sugar
- egg
- -
- egg
Serve warm with ice cream or whipped cream.
- -
- Sugar
- Flour
- Baking powder
- Salt
Serves 16
It’s worth using good-quality caramel sauce, such as Fat Toad Farm Goat’s Milk Caramel. If your blender doesn’t hold 2 quarts, process the flan in two batches. The cake needs to chill for at least 8 hours before you can unmold it.
WHY THIS RECIPE WORKS:
This hybrid dessert has a layer of chocolate cake and a layer of caramel-coated flan that “magically” switch places as they bake. For ease, we started with a simple dump-and-stir chocolate cake recipe. At first, the flan added too much moisture to the cake, making it soggy. A drier cake was key, and removing some of the buttermilk and sugar did the trick. To help our flan stand tall rather than slump when sliced, we use whole eggs (instead of just yolks) and add cream cheese as a stabilizer. We opted for store-bought caramel sauce to top it all off—much easier than homemade.
- CAKE:
- caramel sauce or topping
- baking soda
- salt
- unsalted butter
- buttermilk
- large eggs
- vanilla extract
- FLAN:
- whole milk
- cream cheese
- large eggs pus 4 large yolks
- vanilla extract
- granulated sugar
- Tbls cornstarch
- Tbls almond extract
- Tbls granulated sugar to sprinkle
This was really good! I made this with a friend the same time we made “Apple Pie by Grandma Ople” and I thought it was just as good- just different. The crumbs are awesome in this pie and make it a bit lighter because you don’t need another crust on top, but it still has the same sweetness because the flavor drips down as it bakes.
- Tart Apples
- Sugar
- Butter
- Flour
- Cinnamon
Haven’t tried. Old recipe.
- juice of 2 medium lemons
- raspberry jam
- chopped nuts