A flavourful flan!
Preheat oven to 175°C fan forced.
Place 120g hazelnuts in a small sandwich cake pan and toast in oven for 8-10 minutes or until golden. Cool.
Meanwhile, in a large stock pan bring 4 litres of water to the boil. Keep warm.
For the custard, in a food processor, combine cream cheese, sour cream and eggs and pulse until smooth. Add evaporated milk, coffee vino cotto and condensed milk and pulse to combine. Pour custard into a large jug and set aside. Using a spoon skim off any foam that surfaces on top.
For the chocolate cake batter, place 60g of the toasted hazelnuts (reserving the remaining nuts) into the mini chopper and blend with stick blender until finely chopped, leaving a little texture. Transfer hazelnuts into a medium bowl.
Sift cocoa, flour, baking powder and bicarbonate of soda into the nuts, stir to combine.
Using a stand mixer, fitted with paddle attachment, beat butter and sugar until pale (scrape the bowl as necessary). Add egg and beat to combine. Using a spatula, gently fold in the orange zest and salt followed by ½ the dry mixture and ½ the buttermilk, finish with the remaining dry mix and buttermilk.
Transfer mixture to a large disposable piping bag.
To assemble the flan, grease a 2.5 litre heritage bundt pan with canola oil spray. Using scissors, cut the tip of the piping bag off and pipe the cake batter into the base of the pan. (Do not push batter into the ridges). Pour custard into the pan over the back of a large kitchen spoon. Cover the bundt pan with foil.
Place a clean folded tea towel in the base of a deep baking dish to cover. Place the bundt pan into the baking dish. Place baking dish into the oven and half-fill with boiling water. Bake flan for 1 hour or until a skewer inserted comes out clean.
Meanwhile, for the candied orange, place a greased wire rack over an aluminium oven tray.
Combine sugar and water in a medium saucepan and stir over medium-high heat until sugar dissolves. Bring to the boil. Meanwhile, thinly slice orange into 3mm-thick rounds. Reduce syrup to a simmer and add orange slices. Simmer in syrup for 6-10 minutes or until pith is translucent.
Lay orange slices flat on the rack and bake underneath the flan at 175°C for 20-30 minutes or until crisp and candied, turning slices over once. Set candied orange aside on the rack at room temperature to cool and firm up.
Meanwhile, for the caramelised hazelnuts, crush the remaining hazelnuts coarsely, in the sandwich cake pan, using the end of a rolling pin.
Place sugar and water in a medium saucepan and stir over medium heat until sugar dissolves.
Simmer over medium heat until thickened and caramel colour, then remove from heat and add butter. Stir to combine. Add hazelnuts and salt, stir to coat. Transfer nuts to a baking paper-lined tray and set aside to cool. When set, crush coarsely with the end of a rolling pin.
Meanwhile, for the orange syrup, place the glucose, sugar, water, rind and juice into a small saucepan. Stir over medium heat until sugar dissolves. Bring to the boil. Reduce to low heat and simmer for 6-10 minutes or until thickened. Pour syrup into a small sandwich cake pan. Place on a wire cake rack in the freezer for 10 minutes to cool.
For the flan, remove baking dish from the oven and remove flan from the water. Set flan aside for 5 minutes. Refrigerate flan for 15 minutes to cool. Invert flan onto serving plate and remove bundt pan.
Just before serving, drizzle with orange syrup to glaze the top of the flan. Halve the candied oranges and lay in the top ridges of the flan. Scatter caramelised hazelnuts onto the flan.
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