Choco Flan

“The creamy texture of the Choco Flan perfectly mirrors the rich mouthfeel of our Old Vine Zinfandel, while the chocolate-caramel aromas in the cake beautifully complement the wine’s bold, fruity notes.”

Diva Alvarez, AVV Sous Chef & Floral Director

Serves: 10-12

Ingredients:
1/4 cup granulated sugar
1 box chocolate cake mix
12 fl oz evaporated milk
14 fl oz sweetened condensed milk
8 fl oz cream fraiche
8 fl oz cream cheese, softened
1 Tbsp vanilla extract
4 Eggs

Method of Preparation:
Preheat oven to 350°.
In a 12×3 cake pan, add sugar and hold over medium heat until caramelized, then set aside.

Make cake mix per the package instructions and pour cake batter into the cake pan on top of caramelized sugar.

Combine remaining ingredients in a standing blender and blend until smooth. Pour the flan mixture over the cake batter in the center of the pan, then cover with foil.

Fill a large roasting pan with 2” of water, then place the cake pan in the center of the roasting pan. Transfer the roasting pan to the preheated oven and bake on the center rack until toothpick comes out clean, about 1 hour.

Remove from oven and separate the cake pan from the roasting pan, and place cake pan on a cooling rack. Let cool to room temperature.

Place large plate over the cake pan, then gently flip over to remove the flan from the pan. Place in refrigerator for at least 2 hours, or until ready to serve.