Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
u need a 10-inch flan or cake pan.
Preheat
ot, molten sugar into the flan mold (this can either be
food processor, process the chocolate until it resembles small pebbles
Use to line a 23cm flan case. Prick the base and
).
Melt the white chocolate in a microwave-safe glass
ut the pastry, line the flan dish and bake the pastry
ajeta.
To make the flan: Pour condensed, evaporated and fresh
ell incorporated.
For the flan: In a blender, combine the
Butter a bundt pan and then dust it with granulated sugar.
Pour all ingredients in the blender and beat them for 3 minutes.
Pour the flan in the prepared pan and bake it in a medium-low oven in bain marie for 1 1/2 hours or until a tooth pick inserted near the center comes out clean.
Let it cool completely, cover it with plastic foil and refrigerate it for 2 hours.
After that, carefully unmold it and serve the flan with whipped cream.
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
Place Hot Chocolate Mix and water in a 1 quart glass measure.
Add vanilla and stir.
Microwave, uncovered, at HIGH 3 minutes or until heated.
Pour 1 cup hot chocolate into each of 4 mugs.
Top each with 1 tablespoon ice cream.
Sprinkle with cinnamon.
Hot Chocolate Mix:
Combine all ingredients.
Store in an airtight container in a cool, dry place. Yield's 7 1/3 cups of 1/3 cup servings).
ntil cold.
Garnish with chocolate drizzle.
Store, covered, in
ould use store-bought chocolate syrup in this recipe, but the syrup
oom temperature.
Chop the chocolate into small pieces and heat
arge saucepan.
Add the chocolate, cinnamon stick and sugar.
nch springform pans.
Microwave chocolate squares in a microwave-safe
rosting, if desired. (any soft chocolate frosting will work).
For
nd salt; set aside. Combine chocolate, milk and butter in saucepan
Prepare cake mix as directed, or make your own chocolate cake recipe and bake in a 9 x 13 inch pan.
When done, remove from the oven, poke holes in the cake and pour the kahlua over the cake.
Let cool.
Meanwhile prepare the pudding or mousse.
Tear or crumble the cake into pieces.
In a glass trifle bowl layer in this order: 1/3 of cake, 1/3 of pudding, 1/3 of whipped topping and 1/3 of candy bars.
Repeat layers ending with chopped candy bars on top.
Chill well.