MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dark Chocolate Flan
 Categories: Desserts, Dairy, Chocolate
      Yield: 12 Servings
 
    1/2 c  Sugar
      8 oz Bittersweet chocolate;
           - chopped
      4 c  Milk
      8 lg Eggs
    3/4 c  Sugar
    1/2 ts Ground cinnamon
           Edible gold leaf **
 
  Set oven @ 325ºF/163ºC. In a heavy 10" skillet, cook
  the 1/2 cup sugar over medium-high heat until sugar begins
  to melt, shaking skillet occasionally to melt evenly. Do
  not stir. When sugar starts to melt, reduce heat to low;
  cook about 5 minutes more or until all sugar is melted and
  golden brown, stirring with a wooden spoon. Immediately
  pour into a 9" X 2" round cake pan;* tilt to coat bottom.
  Let stand for 10 minutes.
  
  In a heavy large saucepan, heat and stir chocolate over
  low heat until melted. Gradually whisk in milk; heat and
  stir over medium heat until smooth. Remove saucepan from
  heat; set aside.
  
  Meanwhile, in a large bowl, lightly beat eggs. Whisk the
  warm chocolate mixture, the 3/4 cup sugar, and the
  cinnamon into eggs. Place cake pan in a large shallow
  roasting pan on oven rack. Pour chocolate mixture into
  cake pan. Pour boiling water into roasting pan around cake
  pan to a depth of 1 inch.
  
  Bake for 45 to 50 minutes or until a knife inserted near
  the center comes out clean. Remove cake pan from water.
  Cool slightly on a wire rack. Cover and chill for 6 to 24
  hours.
  
  To unmold, loosen edge with knife, slipping point down
  side of pan to let in air. Invert a serving plate over
  pan; turn pan and plate over together. Remove pan. If
  desired, garnish with edible gold leaf.
  
  * Be sure to use a 9" x 2" round cake pan. A pan with a 1
  1/2" side will not hold all of the egg mixture.
  
  ** Look for edible gold leaf at food specialty shops.
  
  Better Homes & Gardens | February 2014
  
  MM Format by Dave Drum - 06 February 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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