Chocolate Caramel Turtle Flan

Made in a bundt cake pan.


Can you tell I’ve just been loving this pan lately?

What can I say I love cakes that I don’t have to fill or frost.

And this flan is soo different. Crazy. Out of the box. Indulgent. Perfection.

I had some friends over for dinner and decided on a whole Mexican night menu.

Why? Because I fricking love Mexican food.

So what did I make?

Well things started off with a 5 layer dip… That I didn’t make. Nope I bought it from the store. Gasp! When having guests over I don’t like to feel super overwhelmed by making a bunch of different things and being stuck in the kitchen the whole day. So I usually buy the appetizer course.

Next for the main I made the White Sauce Chicken Enchiladas I posted a while back. They are my favorite enchiladas ever. I assembled them ahead of time and then right before the guests got here I made the sauce and put them in the oven. The sauce takes about 3 mins to make and it’s soo creamy and dreamy just love it!

Then for a side I made some Mexican rice. Love that stuff! My new favorite way to prepare rice. I took out the onions since our friend Chad hates onions and it was still fab.

And then finally for dessert I made this flan/cake concoction.

Recipe Review:

Stars: 5

Level: Easy

Comments: I adored this recipe! It was easy to follow and the results are fab! So at first you start preparing the chocolate cake portion. Very easy cake that is moist with a hint of cinnamon. The batter is amazing, thick and luscious and fingerlicking delicious. And then you prepare the flan… In your blender! Doesn’t get easier than that. You bake it in waterbath, which I hate doing, and in about 45-50mins it’s done. Well almost, it has to chill for a few hours but the wait is worth it.

Tips: Using bundt pans I am always nervous that my cake won’t come out of the pan. Well I’ve been using PAM spray for baking with butter and flour already in it and it works beautifully! Definitely recommend.

Negatives: Once it’s cooled, you decorate the cake with a drizzle of dulce de leche and chopped pecans but my dulce de leche just kind of got absorbed into the cake so it wasn’t as pretty as I would’ve hoped other than that absolutely nothing!

Will I make this again? In a heartbeat.

Chocolate Caramel Turtle Flan

Serves: 12

For the cake:

  • 1 cup dulce de leche
  • 3/4 cup unsalted butter,  softened
  • 1 cup sugar
  • 1 large egg
  • 3/4 cup all-purpose flour
  • 1 cup cake flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup plus 2 tbsp cocoa powder
  • 1 tsp ground cinnamon
  • 1 cup plus 2 tbsp buttermilk

For the flan:

  • 1 (14oz) can sweetened condensed milk
  • 1 (12oz) can evaporated milk
  • 4 large eggs
  • 1 tsp vanilla extract (I didn’t have any coconut extract so I used 2tsp vanilla)
  • 1 tsp coconut extract
  • Toppings:
  • 1 cup dulce de leche
  • 1/2 cup finely chopped  pecans


  • Preheat oven to 350F. Grease and flour a bundt cake pan. Spread 1 cup of dulce de leche on the bottom of the bundt pan.
  • In the bowl of electric mixer, over medium-high speed beat the butter and sugar until light and fluffy.
  • Scrape the sides of the bowl with a spatula and beat in the egg.
  • In a bowl, sift together flours, baking powder, baking soda, salt, cinnamon and cocoa.
  • With the mixer on medium-low slowly add 1/2 of the dry ingredients to the wet followed by 1/2 of the buttermilk. Repeat. Scrape the bowl and beat over medium speed for 1 min. Pour the batter into the prepared bundt pan.

For the Flan:

  • Combine all the ingredients in a blender and blend until smooth.
  • Pour the flan mixture slowly over the chocolate cake.


  • Bake in a waterbath for 50-55 mins or until a toothpick comes out clean. (While baking the chocolate and flan layers will switch)
  • Let it cool at room temp for 1hr.
  • Refrigerate for at least 3hrs preferably overnight.
  • Decorate cake with dulce de leche and pecans right before serving.

Source: Tablespoon



Orange Ricotta Chocolate Chip Muffins

Muffins of my dreams.


More citrus, I know I’m getting annoying here.

I absolutely adore muffins.

Perfect breakfast on the go.

With a cup of iced coffee.

Speaking of coffee…are you really not allowed to drink any while you’re pregnant? Like none at all?

And no I’m not pregnant but I’d like to be soon. But not too soon.

But I just can’t imagine not having a cup of Jo every morning. Just a cup.

And it’s more like a cup of cream and sugar with a tiny bit of coffee.

Life’s tough.

Anyways. These muffins are good. With coffee. With tea. With a big glass of milk. Just choose your poison and eat one or two…or three…

Recipe Review:

Stars: 5+++

Level: Easy

Comments: These are awesome! Totally rocked my world! Light yet dense, with a little zing and freshness from the orange. You get some chocolate chips in every bite and the glaze just puts in over the top. Best muffins ever!!! Great recipe that completely delivers on texture, flavor and ease.

Negatives: None at all. Soo good!

Will I make it again? Umm….YES!!!

Orange Ricotta Chocolate Chip Muffins

Serves: 12


  • 2 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sugar
  • zest of 1 orange
  • 1 stick butter, softened
  • 1 cup ricotta
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tbsp. orange juice
  • 1 cup chocolate chips


  1. Preheat oven to 350.
  2. In a bowl combine flour, baking powder, baking soda and salt.
  3. In a small bowl combine sugar and orange zest. Rub the sugar with your fingers until fragrant.
  4. In the bowl of electric mixer beat the sugar and butter until light and fluffy.
  5. Add the ricotta and beat to combine.
  6. Beat in the egg, vanilla, and orange juice.
  7. With the mixer on low, add the flour and mix until the batter comes together. Don’t overmix.
  8. Stir in chocolate chips.
  9. With an ice cream scoop, drop the batter in 12 muffin cups. Bake for 18-20 mins or until a toothpick inserted in the middle comes out clean.
  10. Let muffins cool completely before pouring the glaze.

For the glaze:

  • 1 cup powdered sugar
  • 1/2 teaspoon orange zest
  • 2 tablespoons fresh orange juice


Whisk all the ingredients together and drizzle over cooled muffins.

Source: TwoPeasandTheirPod

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