Mocha Flan Cake Almendrado Rsc
Indulge in the ultimate fusion of flavors with this decadent Mocha Flan Cake Almendrado. This striking dessert combines a luscious coffee-infused flan layer and a rich, moist mocha cake, all crowned with a golden bed of caramelized almonds for a delightful crunch. Featuring creamy sweetened condensed milk, tangy cream cheese, and a hint of instant coffee, this layered masterpiece separates during baking to create two distinct textures in one elegant Bundt pan. The addition of a water bath ensures a silky flan and tender cake every time, while the caramel-lined pan delivers a show-stopping presentation. Perfect for special occasions or an after-dinner treat, this dessert is as delightful to serve as it is to eat. Refrigerate overnight for the best results and savor every bite of this impressive mocha-flavored flan cake with its signature almond topping.
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Recipe Information
Ingredients
- 1 cup Sugar
- 1 can (14 ounces) Sweetened condensed milk
- 1 can (12 ounces) Evaporated milk
- 8 ounces Cream cheese
- 5 large Eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Instant coffee granules
- 1.5 cups All-purpose flour
- 0.5 cup Cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Butter
- 1 cup Granulated sugar
- 1 large Egg
- 0.75 cup Milk
- 0.5 cup Almond slices
Instructions
Preheat oven to 350°F (175°C). Grease a 10-inch Bundt pan with butter and set aside.
Sprinkle the almond slices evenly into the bottom of the prepared Bundt pan for a crunchy base.
In a saucepan over medium heat, melt 1 cup of sugar until golden brown and caramelized. Pour the caramel into the Bundt pan, swirling it around to coat the bottom and sides. Set aside to cool.
In a blender, combine the sweetened condensed milk, evaporated milk, cream cheese, eggs, vanilla extract, and instant coffee granules. Blend until smooth. Pour this mixture into the prepared Bundt pan over the caramel layer.
For the mocha cake layer, whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
In a large mixing bowl, beat the butter and granulated sugar until light and fluffy. Add the egg and beat until well combined. Gradually mix in the dry ingredients, alternating with milk, until smooth.
Gently pour the mocha cake batter over the flan mixture in the Bundt pan. The two layers will separate during baking to form the flan and cake layers.
Cover the Bundt pan tightly with aluminum foil. Place the pan in a large roasting dish and fill the dish with about 1 inch of hot water to create a water bath.
Carefully place the roasting dish with the Bundt pan in the oven and bake for 75 minutes, or until a toothpick inserted into the cake layer comes out clean.
Remove the Bundt pan from the water bath and let it cool completely at room temperature. Refrigerate for at least 4 hours or ideally overnight to set.
To serve, run a knife around the edges of the pan to loosen the cake. Place a serving platter over the Bundt pan and invert it to release the Mocha Flan Cake Almendrado. Slice and enjoy!
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 365 mg | 16% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 56.9 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 233 mg | 18% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 399 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
