Friday, January 7, 2011

Chocolate Apricot Flan

It's my hubby's birthday today. Birthdays close to the holidays sometimes don't get the proper attention paid to them so, to ensure the day is special, I acquired the cake ingredients in November so he could have a unique cake to enjoy.

Also, I'd like to share the recipe so perhaps you may enjoy it, too. I can't attribute the recipe to anyone because I acquired it many years ago and it was written on a recipe card by me.

Chocolate Apricot Flan

Preheat oven to 375°F

Cooking time: 20-25 minutes

Special tools needed:
- flan tin
- cake rack
- basting brush

Prepare your flan tin by rubbing it with butter, swish some flour around the pan until the butter is covered. Shake off the excess flour and set aside.

Melt together:
- 3 squares of unsweetened chocolate
- 1/2 cup butter

Once the melted mixture has cooled, transfer it into a mixer and then add the following, mixing on low after each ingredient addition:
- 2 eggs

Mix in on low.

- 1/2 cup milk
Mix in on low.

- 1 tablespoon of Grand Marnier
Mix in on low.

- 1 teaspoon of pure vanilla
Mix in on low.

- 2 teaspoons of baking powder
Mix in on low.

- 3/4 cup of sugar
Mix in on low.

- 3/4 cup of flour
Mix in on low.

When finished, your batter should resemble chocolate mousse. Pour into your prepared flan tin and bake for 20 to 25 minutes. You can check done-ness by touching the top, middle of the flan. If it springs back after you touch it, it is done.

Remove from the oven and place the flan tin on a baking rack to ensure the flan cools evenly.

Once cooled, place a plate over the top of the tin and flip it over. Remove the collar and then the flan disk.

Brush 2 tablespoons of Grand Marnier on the top of your flan.

Then arrange on top of the flan:
- 1 can of drained, apricot halves

Heat together to make a glaze:
- 2 tablespoons of Grand Marnier
- 2 tablespoons of apricot jam

Brush the glaze on top of the apricot halves.

Sprinkle some almond slices on top, if you desire.

C'est fini...enjoy!

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