This chocolate caramel Turtle flan recipe looks as good as it tastes! A chocolate cake recipe topped with a creamy flan and then drizzled with dulce de leche. The perfect dessert recipe for company or a dessert table.
Whenever you drizzle caramel on top of a dessert, it makes it that much more irresistible, and this chocolate cake recipe is just that. The sweet combination of chocolate cake, dulce de leche and flan take this recipe over the top.
Some of the ingredients you will need for the cake recipe include dulce de leche, softened butter, sugar, egg, flour, cake flour, baking powder, baking soda, cocoa powder, ground cinnamon, and buttermilk. The ingredients you need for the flan recipe include sweetened condensed milk, evaporated milk, eggs, vanilla extract, and coconut extract. The ingredients you will need for the cake topping include dulce de leche, and chopped pecans. To start to preheat the oven to 350 degrees Fahrenheit, and position the oven rack to the middle of the oven. Then generously butter a 10-inch Bundt pan and afterwards sprinkle with some flour or non-stick cooking spray. Then tip the pan and tap out any excess flour. Then warm the dulce de leche a little bit to soften it and pour it over the bottom of a baking pan to evenly coat.
To start the cake recipe. Using a large bowl, beat together the butter and the sugar with an electric mixer at medium-high speed until the mixture is light in color. Then scrape the mixing bowl. Beat in the egg. Then sift together the cake flour, flour, baking powder, baking soda, cinnamon, and cocoa. Then with the mixer set on medium-low, beat in some of the flour mixtures, followed by some buttermilk. Then repeat and scrape the bowl, raising the speed to medium-high and beat for about a minute. Then pour the batter into a Bundt pan and spread evenly.
Then for the flan recipe. In a blender combine the evaporated milk, and sweetened condensed milk, the eggs and both of the extracts. Blend then together until smooth. Then slowly pour the flan mixture over top of the cake batter. Then pull out the oven rack, setting the cake into a larger pan, then set both pans on the rack. Pour the hot water around the cake and carefully slide the pans into the oven and bake for approximately 50 to 55 minutes or until a toothpick comes out clean. Then remove the cake from the water bath and cool at room temperature for about an hour. Then refrigerate the cake for several hours or overnight. Then carefully run a thin-bladed knife around the outer edge of the cake to loosen the edges. Then invert a rimmed serving plate or large plate over the cake pan, and hold the two together tightly, then turn them upside down. Gently jiggle the pan back and forth and let the cake release and drop. Then drizzle the dulce de leche overtop the cake and sprinkle with pecans. Slice and serve.
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