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Tangy Chocolate Flan


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An irresistible combination of chocolate and orange.

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Preparation Time: 
Cooking Time: 
Serves 6.
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Ingredients



For the eggless chocolate sponge flan
125 gms self raising flour
1 tbsp cocoa powder
1 tbsp chocolate powder
1/2 tsp levelled, baking powder
1/2 tsp soda bi - carb
1/2 tin (200 grams) condensed milk
1 tsp vanilla essence
4 tbsp melted butter or margarine

To be mixed into a soaking syrup
1 tbsp powdered sugar
2 tbsp brandy
2 tbsp water

For the filling
1 family pack (1/2 litre) vanilla ice-cream mixed with 3/4 cup of orange segments

For the orange sauce
 orange sauce

For the orange peel
 orange peel
2 tbsp sugar

Method

    For the eggless chocolate sponge cake
    1. Sieve the flour, cocoa, chocolate powder, baking powder and soda bi-carb together.
    2. Mix the condensed milk, the flour mixture, 75 ml. water, vanilla essence and melted butter thoroughly.
    3. Pour the cake mixture into a greased and dusted 150 or 175 mm. flan.
    4. Bake in a hot oven at 200 degree C (400 degree F) for 10 minutes. Then reduce the temperature to 180 degree C (350 degree F) and bake for a further 10 minutes.
    5. The cake is ready when it leaves the sides of the tin and is springy to touch.
    6. When ready, take out 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 the flan. Cool.
    7. Sprinkle the soaking syrup on the flan.

    For the filling
    1. Chill the ice-cream mixture.

    For the orange peel
    1. Slice the orange peel thinly, add the sugar and 3/4 teacup of water and boil for 3 to 4 minutes.

    How to proceed
    1. Fill the ice-cream inside the flan and pour the orange sauce on top. Decorate with the orange peel.

    Tips
    1. Cut into slices and serve cold.
    2. Prepare chocolate sponge flan 1 day in advance.
    3. Prepare orange sauce 1 day in advance.
    4. Prepare orange peel 1 day in advance.
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