All Recipes

Double-Chocolate ChocoFlan

Prep

0-15 mins

Total

4 HRS 45 MIN

Servings

16 Servings

Take ordinary flan to a new level with this Double-Chocolate Chocoflan recipe. Made with bittersweet chocolate, evaporated milk, cream cheese, ...

Ingredients

  • 1

    can

    (354 mL) evaporated milk

  • 2

    oz

    (1/3 of 170-g pkg.) Baker's Bittersweet Chocolate, melted, cooled slightly

  • 1

    pkg

    (250 g) Philadelphia Brick Cream Cheese, cubed, softened

  • 1

    cup

    granulated sugar

  • 7

    eggs, divided

  • 1

    pkg

    (2-layer size) chocolate cake mix

  • 1

    cup

    water

  • 1/3

    cup

    oil

  • 1/2

    cup

    sour cream

  • 1

    cup

    raspberries

  • 2

    tbsp

    icing sugar

Instructions

  1. Step 1

    Heat oven to 375ºF.

  2. Step 2

    Blend evaporated milk, melted chocolate, cream cheese, granulated sugar and 4 eggs in blender until smooth.

  3. Step 3

    Beat cake mix, water, oil, sour cream and remaining eggs in large bowl with mixer until blended.

  4. Step 4

    Pour into greased and floured 3-L fluted tube pan. Gently ladle cream cheese mixture over cake batter.

  5. Step 5

    Spray foil with cooking spray; place, sprayed side down, over tube pan. Place tube pan in larger pan. Add enough water to larger pan to come halfway up side of tube pan.

  6. Step 6

    Bake 1-1/2 hours or until toothpick inserted near centre comes out clean. Remove tube pan from water bath. Cool dessert completely in tube pan.

  7. Step 7

    Refrigerate 2 hours. Run knife around edges of pan to loosen dessert; invert onto plate. Gently remove pan.

  8. Step 8

    Serve dessert topped with raspberries and sprinkled with icing sugar.

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