A rich and elegant chocolate flan with a layer of sweet caramel.
3/4 cup granulated sugar
3 tablespoons water
2 (1-ounce) squares semisweet chocolate
2 cups milk
4 large eggs
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Pinch of salt
3/4 cup sweetened flaked coconut
Chocolate leaves (recipe follows; optional)
- Combine 3/4 cup sugar and water in a heavy skillet; cook over medium heat, stirring constantly, until sugar dissolves and mixture turns light golden brown. Pour mixture into a lightly greased 6 cup ring mold or 9-inch round cake pan; set aside.
- Place chocolate in container of a blender; process until finely ground. Add milk and next 6 ingredients; process at high speed 15 seconds or until mixture is well blended.
- Pour over caramelized sugar; cover pan with aluminum foil, and place in a large shallow pan. Pour hot water to a depth of 1-inch into larger pan. Bake in a preheated oven at 350°F (175°C) for 50 minutes or until a knife inserted near center comes out clean.
- Remove pan from water, and uncover; let cool on a wire rack at least 30 minutes. loosen edges with a spatula. Invert flan onto a serving plate; cover and chill 8 hours. Garnish with chocolate leaves, if desired.
Makes 6 servings.
For Chocolate Leaves: Select such nonpoisonous leaves as mint or rose. Wash leaves, and pat dry with paper towels. Melt 1 to 2 (1-ounce) squares semisweet chocolate over hot water in a double boiler; let cool slightly. Using a small spatula, spread a 1/8-inch layer of chocolate on the back of each leaf, spreading to edges. Place leaves on a wax paper-lined baking sheet, chocolate side up; freeze until chocolate is firm, about 10 minutes. Grasp leaf at stem end, and carefully peel leaf away from chocolate. Chill until ready to use.