Preparation:
Preheat oven to 325 F. Heat sugar in a small skillet over medium-high heat. When sugar begins to melt, reduce heat to medium. Continue to cool sugar, stirring occasionally, until sugar is melted. Pour into a 2-quart baking dish, tilting to coat bottom and sides evenly. In a mixing bowl, beat together egg yolks, eggs, condensed milk, cream one-quarter cup Kahlua and chocolate syrup. Pour into caramelized baking dish. Set aside. Prepare cake mix.
In a medium bowl sift together flour, 1/4 cup sugar, baking powder and salt. Add egg yolks, oil, Kahlua and chocolate syrup. Stir until well-blended. In a small bowl, beat egg whites with cream of tartar until foamy. Gradually add remaining sugar and beat until stiff but not dry. Fold egg whites into batter. Carefully spoon cake mix over flan mixture. Place dish in a larger baking pan. Pour hot water into pan halfway up sides of baking dish. Bake in 325 F. oven for 1-1/4 hours or until knife inserted near center comes out clean. Remove from hot water and place on rack to cool. Spoon remaining 1/4 cup Kahlua over flan cake. Cover and refrigerate several hours or overnight. To serve, run a knife around top edge and invert flan cake onto a serving plate. Scrape additional caramel sauce from dish and spoon over flan cake. Pipe whipped cream around outer edge and sprinkle with grated chocolate. |
