Chocolate and Orange Flan

by Tarla Dalal

Added to 23 cookbooks
This recipe has been viewed 1761 times

Cool, rich and delicious - a perfect dessert for special occasions.

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Preparation Time: 15 mins.
Cooking Time: 30 mins.
Serves 8.
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Ingredients

1 Large Fatless Sponge Mixture
1/2 packet (100 grams for full packet) orange jelly
1 small can (450 grams) pineapple slices
3/4 cup beaten fresh cream
1 tbsp orange squash
1/2 tsp lemon juice
a few cherries, sweetened cream and grated chocolate for decoration

Method

Grease and dust a 225 mm. (9") diameter flan tin and pour the sponge mixture into it.
Bake in a hot oven at 450°F for 12 to 15 minutes.
The cake is ready when it leaves the sides of the tin and is springy to touch.
Remove from the oven and leave for 1 minute. Loosen the sides with a sharp knife. Invert the tin on a rack and tap sharply to remove.
Cool the flan.
Chop the pineapple slices leaving one slice for decoration. Keep aside the syrup.
Sprinkle a little syrup over the flan and allow to soak. Repeat after 10 minutes. Be sure that the flan is moist.
Dissolve the jelly in 1 teacup of boiling water.
Cool and add the pineapple pieces, leaving 1 tablespoon for decoration.
Put the vessel containing the jelly mixture in a larger vessel filled with ice-cubes and go on stirring all the time.
When the mixture is slightly thick, add the fresh cream, orange squash and lemon juice whilst stirring all the time.
When the mixture gets thicker, pour over the flan and put to set in the freezer compartment of a refrigerator.
When set, decorate by piping the sweetened cream all around.
Put the pineapple slice in the centre.
Decorate with grated chocolate, cherries and pineapple pieces. Cut into slices and serve cold.