Chocolate Caramel Turtle Flan Recipe 445 Food

CHOCOLATE CARAMEL FLAN

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease and lightly flour a 23cm/9in Bundt tin. Find a roasting tin big enough to hold the Bundt tin comfortably and deep enough for water to come two-thirds of the way up the side of the Bundt tin. Pop a tea towel in the base of the roasting tin.
• To make the caramel layer, put the salted caramel in a microwaveable dish and warm for about 20 seconds or just long enough to make it runny. Pour into the base of the Bundt tin, avoiding drips on the sides. Tap on the worktop to level the surface.
• To make the cake layer, whisk the butter and sugar in a bowl until really light and fluffy. Add the egg and vanilla extract and mix to combine.
• In a separate bowl, add the flour, cocoa, bicarbonate of soda and baking powder and mix thoroughly.
• Spoon the coffee into a small bowl, add a few tablespoons of the milk and heat for a few seconds in the microwave or in a small saucepan on a medium heat, until the coffee has dissolved. Pour the coffee into the remaining milk and stir through.
• Sift a third of the flour mixture into the butter mixture and fold in with a large metal spoon. Fold in a third of the coffee-flavoured milk, then repeat until all the flour and milk has been mixed in and is smooth.
• Spoon the cake mixture over the salted caramel in the tin, tap the tin on the work surface to remove any bubbles and make sure the top is level. Put the Bundt tin in the centre of the roasting tin.
• To make the crème caramel, mix the evaporated milk, condensed milk, eggs, vanilla and salt in a food processor until smooth. Pour over the back of a spoon, over the top of the cake batter.
• Have a jug of hot water ready. Put the roasting tin with the Bundt tin into the oven. Before you close the door, pour the water straight onto the tea towel in the roasting tin, making sure the water reaches at least two-thirds of the way up the side of the Bundt tin.
• Bake for 1 hour and don't be tempted to open the oven. Remove from the oven and leave to cool in the tin for another hour. Flip over onto a serving dish, cut into slices and serve.

CHOCOLATE CARAMEL TURTLE FLAN RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees F and position oven rack to the middle. Generously butter a 10-inch Bundt pan and sprinkle with flour or use Baker's Joy cooking spray. Tip the pan and tap out excess flour. Warm the dulce de leche a little bit to soften it and pour it over the bottom of pan to coat evenly. For the cake: In a large bowl, beat the butter and sugar with an electric mixer at medium-high speed until light in color. Scrape the bowl. Beat in the egg. Sift together the flour, cake flour, baking powder, baking soda, cinnamon, and cocoa. With the mixer on medium-low, beat in about 1/2 of flour mixture, followed by 1/2 of buttermilk. Repeat. Scrape bowl, then raise the speed to medium-high and beat for 1 minute. Pour batter into the Bundt pan and spread evenly. For the flan: In a blender combine the sweetened condensed milk and evaporated milk, the eggs and both extracts. Blend until smooth. Slowly pour the flan mixture over cake batter. Pull out the oven rack, set the cake into larger pan, then set both pans on rack. Pour 6 cups of hot water around the cake. Carefully slide the pans into the oven and bake for about 50 to 55 minutes or until a toothpick comes out clean. Remove from the water bath and cool at room temperature for 1 hour. Refrigerate cake for several hours or overnight. Carefully run a thin bladed knife around the edge of the cake to free the edges. Invert a rimmed serving platter or large plate over the cake pan, grasp the two tightly together, then turn them upside down. Gently jiggle the pan back and forth and let the cake release and drop. Drizzle the reserved cup of dulce de leche over the cake and sprinkle with pecans. Slice and serve.

CHOCOLATE-COVERED CARAMEL NUT TURTLES

Steps:

• Combine the sugars, syrup, butter and 1 cup of the evaporated milk, and bring to a boil. Add the other cup of evaporated milk slowly, stirring constantly, and cook until it reaches 255 degrees on a candy thermometer. Add the vanilla and pecans and mix well. Pour into a 9 by 11-inch greased pan and refrigerate. Bring to room temperature, cut into squares then dip in chocolate. If you'd like to make a turtle, spoon dollops of the caramel pecan mixture onto a greased sheet pan, with 5 pecans in each mound (4 legs and head). Refrigerate to set, then dip in chocolate.;

CARAMEL PECAN TURTLE CHOCOLATE CANDIES

Steps:

• Preheat oven to 325.
• Grease a large cookie sheet well.
• Arrange 4 pecan halves in a cluster, flat side down on cookie sheet.
• Repeat with the rest of the pecan halves.
• Place one caramel on top of each cluster.
• Heat in oven until caramels are softened, about 4-6 minutes.
• Press caramels flat with the bottom of a buttered spatula (you may have to butter the spatula after every 2 or 3 caramels, or it will get very sticky).
• Remove caramels evenly onto waxed paper.
• Melt chocolate in double boiler, or in microwave on medium high, stirring every 25 seconds until just melted.
• Spoon over caramel-pecan clusters.
• Let cool a few hours.
• Makes 26.

CHOCOLATE-CARAMEL TURTLE TORTE

Steps:

• Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, adding dry chocolate pudding mix to the cake mix before mixing with liquid ingredients. Cool cakes in pans 10 min.; invert onto wire racks. Remove pans. Cool cakes completely.
• Meanwhile, microwave caramels and milk in microwaveable bowl on HIGH 2 min.; stir. Microwave 2 min. or until caramels are completely melted, stirring after each minute. Add dry vanilla pudding mix; whisk 2 min. Cool 15 min. Gently stir in 1-1/2 cups COOL WHIP. Refrigerate 20 min. or until chilled.
• Cut cakes horizontally in half; stack on plate, spreading 1/3 of the caramel mixture between each layer.
• Microwave remaining COOL WHIP and chocolate in microwaveable bowl 2 min. or until blended, stirring after each minute. Cool 10 min. Spread over torte, allowing excess glaze to drip down side. Sprinkle with nuts.

CHOCOLATE CARAMEL TURTLES

Steps:

• 1. Prepare countertop with parchment paper (NOT wax paper - it'll stick to your caramel). Arrange toasted pecan halves in a five-point star shape, dropping crumbs or small broken pieces in the middle. Should make about 30.
• 2. Using a double boiler (or a glass bowl set over a saucepan - method: fill saucepan about a 1/4 full of water, set bowl on top. Boil gently to melt ingredients.) Melt the caramels and Cool-Whip. Stir frequently to smooth out clumps.
• 3. When the caramel is smooth, drop tablespoonfuls of it onto the center of the pecans. (I use 2 spoons to accomplish this) Let harden.
• 4. Clean out your bowl, and use the same double boiler process to melt your chocolate. When your chocolate has melted. Spread over caramel on the turtles and let set.
• 5. If you're having trouble with the chocolate setting, use scissors to cut the parchament paper into squares around each turtle. Place on a tray or in a container and refrigerate for about an hour. Once set, remove from refrigerator and remove parchament paper bottoms.