Chocoflan Flotatina

Huevo San Juan®
This dessert is extra fluffy and special, as it is an impossible cake with white chocolate gelatin covered in chocolate. This pastry recipe is like 3 desserts in 1, and we assure you it is easier to prepare than you think. We recommend beating the eggs very well so that the flan filters properly when making it.
Reviewed by Editorial Team of Kiwilimón
4
|
1 comentarios
554
Favorites
Collections
Planner
Grocery List
Ingredients
10
Servings
  • 3 San Juan® eggs, for the chocolate cake
  • 1/3 cups sugar, for the chocolate cake
  • 3/4 cups flour, for the chocolate cake
  • 1/2 teaspoons baking powder, for the chocolate cake
  • 1 tablespoon cocoa, for the chocolate cake
  • 4 tablespoons butter, melted, for the chocolate cake
  • 1/8 cups bittersweet chocolate, melted, for the chocolate cake
  • 1 cup evaporated milk, for the coffee flan
  • 1 cup condensed milk, for the coffee flan
  • 4 San Juan® eggs, for the coffee flan
  • 1 tablespoon vanilla essence, for the coffee flan
  • 1/4 cups coffee liqueur, for the coffee flan
  • 1 package cream cheese, (190 g) for the white chocolate gelatin
  • 1 1/2 cups whole milk, for the white chocolate gelatin
  • 1 cup evaporated milk, for the white chocolate gelatin
  • 1 cup white chocolate, for the white chocolate gelatin
  • 3 envelopes unflavored gelatin powder, hydrated and melted, for the white chocolate gelatin (7 g each)
  • 1/2 cups whipping cream, for the chocolate coating
  • 1 cup bittersweet chocolate, for the chocolate coating
  • 1 tablespoon honey, for the chocolate coating
  • chocolate shavings, white, for decoration
Preparation
4h
1h
Low
  • Preheat the oven to 180 °C.
  • For the chocolate cake, beat the San Juan® eggs with the sugar until they double in size and change color. Gradually add the flour, baking powder, and cocoa with the help of a sieve. Gently fold in the butter and chocolate.
  • Pour the cake batter into a previously greased and sugared rectangular baking mold.
  • For the flan, blend the evaporated milk with the sweetened condensed milk, San Juan® eggs, vanilla, and coffee liqueur.
  • Using a ladle, pour the flan over the cake mixture taking care not to mix them. Place the mold in a tray with water and bake for 1 hour. Let cool, unmold, and set aside.
  • For the gelatin, blend the cream cheese with whole milk, evaporated milk, white chocolate, and gelatin. Pour one cup of the mixture into a slightly larger mold than the chocoflan and refrigerate until set.
  • Place the chocoflan on top of the set gelatin and cover with the remaining gelatin to encapsulate; refrigerate until set.
  • Heat the cream for whipping in a small pot over medium heat, add the chocolate and stir until melted, then add the honey, remove from heat, and let cool.
  • Unmold the gelatin, decorate with chocolate cream, and sprinkle with white chocolate shavings. Serve very cold.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by