Mocha Flan Cake Almendrado #Rsc Recipe

Name: Mocha Flan Cake Almendrado #Rsc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 teaspoons instant coffee granules, divided; 1 teaspoon boiling water; 3/4 cup caramel ice cream topping; 1 1/4 cups cola, beverage divided; 1 (18 1/4 ounce) package devil's food cake mix; 1/2 cup canola oil, plus; 1/2 teaspoon canola oil, divided; 7 eggs, at room temperature, divided; 1 (8 ounce) package cream cheese, at room temperature, cubed; 1 (14 ounce) can sweetened condensed milk; 1/3 cup heavy cream; 1/3 cup skim milk; 1 teaspoon almond extract; heavy duty non-stick Reynolds Wrap Foil; 1/4 cup sliced almonds, toasted; 2 tablespoons dark chocolate chips

Servings: persons

1 3/4 teaspoons instant coffee granules, divided
1 teaspoon boiling water
3/4 cup caramel ice cream topping
1 1/4 cups cola, beverage divided
1 (18 1/4 ounce) package devil's food cake mix
1/2 cup canola oil, plus
1/2 teaspoon canola oil, divided
7 eggs, at room temperature, divided
1 (8 ounce) package cream cheese, at room temperature, cubed
1 (14 ounce) can sweetened condensed milk
1/3 cup heavy cream
1/3 cup skim milk
1 teaspoon almond extract
heavy duty non-stick Reynolds Wrap Foil
1/4 cup sliced almonds, toasted
2 tablespoons dark chocolate chips

1
Heat oven to 350 degrees. Spray a 14 cup fluted tube pan (Bundt) thoroughly with non-stick cooking spray. In a small bowl, dissolve 3/4 teaspoon instant coffee granules in boiling water. Stir in caramel topping. Pour topping mixture into prepared pan.
2
In a small bowl, heat 1/4 cup cola beverage; dissolve remaining 1 teaspoon coffee granules in heated cola and mix with remaining 1 cup cola. Place cake mix, cola mixture, 1/2 cup canola oil and 3 eggs into large mixing bowl and blend with electric mixer until moistened. Beat with mixer on medium speed for 2 minutes. Pour cake batter into cake pan over caramel topping.
3
To make the flan layer, place softened cream cheese cubes, condensed milk, heavy cream, and skim milk into a food processor bowl fitted with a metal blade. Add remaining 4 eggs and almond extract and process until smooth, pulsing at first so it doesn't splatter. Spoon mixture over cake batter in pan. Using a sheet of Reynolds Heavy Duty Non-stick aluminum foil, with non-stick side facing cake, cover the pan TIGHTLY with the foil - important!
4
Place the covered tube pan, fluted side down, into a larger pan with at least 2-inch sides and place on oven rack. Pour very hot (heated to just below boiling) around covered pan about half way up the pan for a bain marie. Bake in 350 oven for 2 hours. Remove fluted cake pan from pan of water and allow to cool for 15 minutes. Remove the aluminum foil and invert cake onto a large platter. Cool completely at room temperature; sprinkle toasted sliced almonds over top of flan. Place chocolate chips in a small microwave-safe bowl with remaining 1/2 teaspoon canola oil. Microwave on High for about 45 seconds stirring halfway through, until melted. Place mixture into a sandwich size ziplock plastic bag and seal. Just barely cut one of the corners to make a pastry bag. Squeeze and drizzle chocolate over almonds. Refrigerate until chilled completely before serving.

962

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 3/4 teaspoons instant coffee granules, divided, 1 teaspoon boiling water, 3/4 cup caramel ice cream topping, 1 1/4 cups cola, beverage divided, and more.

Yes, Mocha Flan Cake Almendrado #Rsc falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mocha Flan Cake Almendrado #Rsc

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions