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Chocolate Cheesecake Flan Recipe
|Dark chocolate||6 Ounce (185 Gram)|
|Raisins||1⁄3 Cup (5.33 tbs)|
|Cream cheese||6 Ounce (185 Gram, Packaged)|
|Thick cream||300 Milliliter|
|Thick cream||300 Milliliter (Extra Required)|
Serving size: Complete recipe
Calories 3951 Calories from Fat 2940
% Daily Value*
Total Fat 333 g512.8%
Saturated Fat 203 g1014.8%
Trans Fat 0.2 g
Cholesterol 1022.8 mg
Sodium 842.2 mg35.1%
Total Carbohydrates 209 g69.7%
Dietary Fiber 15.8 g63.1%
Sugars 153.2 g
Protein 42 g84.1%
Vitamin A 221.1% Vitamin C 8.3%
Calcium 69.4% Iron 91.2%
*Based on a 2000 Calorie diet
Melt chocolate in double saucepan over simmering water.
Spread two-thirds of the melted chocolate over base and sides of lined flan tin.
Reserve remaining chocolate for filling.
Refrigerate chocolate case until set, about 10 minutes.
Filling: Place raisins and rum in bowl, stand 20 minutes.
Sprinkle gelatine over water, dissolve over hot water.
Beat cream cheese and sugar until creamy.
Fold in softly beaten cream and gelatine mixture.
Divide mixture into two equal portions.
Fold raisin mixture into one portion.
Fold reserved melted chocolate into remaining portion.
Spoon raisin mixture and chocolate mixture alternately into prepared chocolate case.
Refrigerate until set.
Remove cheesecake from tin and peel off plastic wrap very carefully.
Pipe extra whipped cream decoratively over top.
Sprinkle with sifted cocoa.