All Recipes

Double-Chocolate ChocoFlan

Prep

0-15 mins

Total

4 HRS 45 MIN

Servings

16 Servings

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

Step 1

Heat oven to 375ºF.

Step 2

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

Step 3

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

Step 4

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

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.

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.

Step 7

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

Step 8

Serve dessert topped with raspberries and sprinkled with icing sugar.

You May Also Like