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Huevo San Juan®

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Chocoflan flotatin

4 h
1 h
Easy
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This dessert is extra fluffy and special, because it is an impossible cake with white chocolate jelly covered with chocolate. This pastry recipe is like 3 desserts in 1 and we assure you that it is easier to prepare than you think. We recommend you to beat the egg pieces very well, so that the flan filters well when doing it.
Learn more about Huevo San Juan®

Ingredients

10 servings
  • 3 pieces of San Juan® egg for the chocolate cake
  • 1/3 of Cup of sugar for the chocolate cake
  • 3/4 of Cup of flour for the chocolate cake
  • 1/2 teaspoonful of baking powder for the chocolate cake
  • 1 tablespoon of cocoa for the chocolate cake
  • 4 spoonfuls of Butter melted, for chocolate cake
  • 1/8 of Cup of dark chocolate melted, for chocolate cake
  • 1 Cup of evaporated milk for coffee flan
  • 1 Cup of condensed milk for coffee flan
  • 4 pieces of San Juan® egg for coffee flan
  • 1 tablespoon of vanilla for coffee flan
  • 1/4 of Cup of coffee liqueur for coffee flan
  • 1 package of cream cheese (190 g) for white chocolate jelly
  • 1 1/2 cups of whole milk for white chocolate jelly
  • 1 Cup of evaporated milk for white chocolate jelly
  • 1 Cup of White chocolate for white chocolate jelly
  • 3 envelopes of unflavored gelatin hydrated and melted, for white chocolate jelly (7 gc / u)
  • 1/2 Cup of whipping cream for chocolate cover
  • 1 Cup of dark chocolate for chocolate cover
  • 1 tablespoon of honey for chocolate cover
  • enough of Chocolate chips white, to decorate

    Preparation

    Preheat the oven to 180 ° C.
    For the chocolate cake, beat the pieces of San Juan® Egg with the sugar until it doubles in size and changes color. With the help of a strainer, gradually add the flour, baking powder and cocoa. Add the butter and chocolate in an enveloping manner.
    Pour the cake into a rectangular baking dish previously greased and sweetened.
    For the flan, blend the evaporated milk with the condensed milk, the pieces of San Juan® Egg, vanilla and coffee liqueur.
    With the help of a ladle, pour the flan over the cake mixture taking care not to mix them. Place the mold on a tray with water and bake for 1 hour. Let cool, unmold and reserve.
    For the gelatin, blend the cream cheese with the whole milk, the evaporated milk, the white chocolate and the grenetina. Pour a cup of the mixture into a mold slightly larger than the chocoflan and refrigerate until set.
    Place the chocoflan on the curdled jelly and cover with the rest of the gelatin to encapsulate; Refrigerate until set.
    Heat the whipping cream in a pot over medium heat, add the chocolate and stir until melted, add the honey, remove from heat and let cool.
    Unmold the jelly, decorate with the chocolate cream and sprinkle the white chocolate chips. Serve very cold.

    PRESENTATION

    On a plate, decorated with chocolate cream and white chocolate.

    TIPS

    It is important to beat the pieces of San Juan® Egg very well before adding the rest of the ingredients, so that the cake is spongy and the flan is filtered very well.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    456
    kcal
    23%
    Carbohydrates
    54.6
    g
    18%
    Proteins
    6.6
    g
    13%
    Lipids
    27.8
    g
    43%
    Fiber
    4.6
    g
    9.3%
    Sugar
    36.1
    g
    40%
    Cholesterol
    34.6
    mg
    12%
    Esha
    Rate this tip
    Ratings (1)
    Tere Garcia
    11/09/2019 23:34:19
    Felicitenme al chef. 🥚🍰🍪🎂

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