Classic Spongecake, as needed
12 ounces Sun-dried cherries
Flan:
5 Whole eggs
5 Egg yolks
7 ounces Granulated sugar
1/2 fluid ounce Vanilla extract
24 fluid ounces Milk
16 fluid ounces Heavy cream
2 ounces Cocoa powder
4 ounces Semisweet or bittersweet chocolate, finely chopped
For serving:
Vanilla Custard Sauce (Crème Anglaise), as needed
Yield: 1 quart
1. Brush a shallow 2-quart (2-liter) mold with melted butter and sprinkle with granulated sugar.
2. Cut the sponge cake in large dice 5/8 inch x 5/8 inch x 5/8 inch (1.5 cm x 1.5 cm x 1.5 cm) and place in the mold alternating with sun dried cherries.
3. Prepare the chocolate flan mixture. Whisk the eggs, egg yolks, sugar and vanilla in a mixing bowl until combined.
4. Heat the milk and heavy cream to 180°F (82°C) in a large saucepan. Add gradually to the egg mixture. Whisk in the cocoa powder and finely chopped chocolate.
5. Pour the flan mixture in the mold covering the sponge cake cubes completely.
6. Bake at 325°F (163°C) until set, for about 60-70 minutes. Cooking time will vary depending on the dimensions of the selected mold.
7. Completely chill the mold before serving. To unmold, run a knife around the inner edge of the mold then invert flan onto a platter.
8. Slice and serve garnished with crème anglaise.
9. Yield: 1 Mold, 1 qt.
Notes: Method: Baked custard
12 ounces Sun-dried cherries
Flan:
5 Whole eggs
5 Egg yolks
7 ounces Granulated sugar
1/2 fluid ounce Vanilla extract
24 fluid ounces Milk
16 fluid ounces Heavy cream
2 ounces Cocoa powder
4 ounces Semisweet or bittersweet chocolate, finely chopped
For serving:
Vanilla Custard Sauce (Crème Anglaise), as needed
Yield: 1 quart
1. Brush a shallow 2-quart (2-liter) mold with melted butter and sprinkle with granulated sugar.
2. Cut the sponge cake in large dice 5/8 inch x 5/8 inch x 5/8 inch (1.5 cm x 1.5 cm x 1.5 cm) and place in the mold alternating with sun dried cherries.
3. Prepare the chocolate flan mixture. Whisk the eggs, egg yolks, sugar and vanilla in a mixing bowl until combined.
4. Heat the milk and heavy cream to 180°F (82°C) in a large saucepan. Add gradually to the egg mixture. Whisk in the cocoa powder and finely chopped chocolate.
5. Pour the flan mixture in the mold covering the sponge cake cubes completely.
6. Bake at 325°F (163°C) until set, for about 60-70 minutes. Cooking time will vary depending on the dimensions of the selected mold.
7. Completely chill the mold before serving. To unmold, run a knife around the inner edge of the mold then invert flan onto a platter.
8. Slice and serve garnished with crème anglaise.
9. Yield: 1 Mold, 1 qt.
Notes: Method: Baked custard