The peppermint bark in these cookies is simple to make and adds a beautiful pop of color and flavor in each cookie, though store-bought bark will work well here, too.
5 peppermint candy canes (about 2 1/2 ounces)
15 red and white peppermint chocolate kisses (such as Hershey’s Kisses) (about 2 1/2 ounces)
3 (4-ounce) white chocolate baking bars, chopped
Pink food coloring gel
5 cups unbleached all-purpose flour (about 21 1/4 ounces)
1/2 cup red Dutch-process unsweetened cocoa (such as Guittard Cocoa Rouge)
1/2 cup Dutch-process cocoa blend (such as Hershey’s Special Dark)
1/2 cup crushed chocolate wafer cookies (2 ounces)
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
2 cups unsalted butter (16 ounces), chilled and cut into 1/2-inch pieces
3 cups granulated sugar
4 ounces semisweet chocolate chips, melted and cooled
4 large eggs
1 (12-ounce) package semisweet chocolate chips
Pulse candy canes and chocolate kisses in a food processor until finely chopped, 10 to 14 times. Set aside. Bring 1 inch of water to a simmer in a medium saucepan over medium. Place chopped white chocolate in a medium heatproof bowl, and place over simmering water, ensuring base of bowl does not touch water. Heat, stirring often, until chocolate is melted and smooth, about 6 minutes.
Remove from heat; stir in candy cane mixture and 1 drop of food coloring gel until incorporated. Pour chocolate mixture onto a parchment paper–lined baking sheet; spread into a 12- x 10-inch rectangle. Freeze, uncovered, until firm and set, about 2 hours. Break or cut bark into 1/2-inch pieces. Store in an airtight container in freezer until ready to use, up to 1 week.
Make the cookies
Stir together flour, red Dutch-process cocoa, cocoa blend, crushed wafer cookies, baking powder, and salt in a large bowl; set aside.
Add butter and sugar to bowl of a heavy-duty stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, about 5 minutes. Add melted semisweet chocolate, and beat until combined. Add eggs, 1 at a time, beating until well combined after each addition. With mixer running on low speed, gradually add flour mixture, beating until just incorporated. Stir in chocolate chips. Wrap dough tightly in plastic wrap, and refrigerate at least 4 hours or up to 3 days.
Preheat oven to 375°F. Using your hands, roll dough into 24 balls (about 3 ounces each). Place 6 dough balls 2 inches apart on a parchment paper–lined baking sheet (keeping remaining dough balls chilled). Bake in preheated oven until cookies are set but still soft, 12 to 16 minutes. Remove from oven, and immediately top cookies with 6 to 8 peppermint bark pieces, slightly inserting edges of bark into warm cookies to hold in place. Let cookies cool on baking sheet 5 minutes. Serve warm, or transfer to a cooling rack to let cool completely, about 30 minutes. Repeat with remaining cookie dough balls and peppermint bark.
Peppermint bark may be frozen for up to 1 week. Freeze any remaining dough balls for up to 6 months in an airtight container, or freeze baked cookies in an airtight container and reheat in a 350°F oven for 5 minutes.
Triple Chocolate–Peppermint Cookies
Chocolate Magic Flan Cake combines two favorite desserts in one! Part moist chocolate cake and part creamy custard, it’s the ultimate sweet treat!
Impossible Chocolate Flan Cake is easy to make and sure to wow the crowd. A luscious combination of caramel, chocolate cake, and (leche) flan, it’s the ultimate baked treat!
If you love a moist chocolate cake and a creamy flan, you are in luck. I am going to show you how to make a stunning Impossible flan cake that combines these two dessert favorites in one delectable treat!
The cake is made up of three components and baked in a bundt pan. The layering starts with the dulce de leche, followed by the chocolate batter and, finally, the flan. As it bakes, the cake rises to the top, and the custard sinks to the bottom.
Once the cake is released from the pan and inverted the cake on the serving platter, you’ll find that the chocolate and flan layer have magically switched places! You get a gorgeous cake with a luscious caramel glaze sitting on top.
How to make
Chocolate cake layer
- To prevent lumps in the batter, make sure that the milk and eggs are at room temperature.
- In a large mixing bowl, cream butter and sugar with an electric mixer until thick and fluffy.
- Add the egg and continue to beat.
- In a separate bowl, sift together the dry ingredients and add half of the mixture into the mixing bowl.
- Add half of the milk. Beat the mixture until the dry ingredients are just moistened.
- Add the remaining half of the dry mixture and the milk and beat just until the ingredients are incorporated. Do not overmix as it will result in a dense cake.
- In a mixing bowl, combine condensed milk, evaporated milk, eggs, and vanilla extract. Stir until well incorporated.
- Using a fine-mesh sieve, strain the mixture into a spouted container.
- Preheat oven to 350 F.
- Grease a 12-cup bundt pan with softened butter and add the dulce de leche, swirling to cover the bottom of the bundt pan.
- Spoon the chocolate batter on top of the dulce de leche, making sure to fill the pan evenly. Using an angled spatula, smoothen the top.
- Carefully pour the flan mixture over the chocolate batter.
- Cover the bundt pan with aluminum foil, securing the edges.
Baking the cake
- Set the bundt pan on a roasting pan and place inside the oven. Carefully pour about two inches of hot water into the roasting pan to create steam inside the oven as the cake bakes.
- In a 350 F oven, bake the cake for about 60 minutes without opening the oven door to keep the steam from escaping.
- After 60 minutes, check the cake by inserting a skewer in the middle. The cake is ready if the skewer comes out with some soft chocolate cake crumbs.
- Take the cake out of the oven and let it cool completely on the roasting pan.
- To release the cake, gently shake the roasting pan from side to side to loosen the cake.
- Invert a cake serving plate over the bundt pan and carefully turn it over. Gently lift the bundt pan from the plate, releasing the cake.
- Serve the flan cake right away or refrigerate to chill completely.
And here you have it, layers of decadence in one ultimate treat. Caramel, flan, and chocolate in every slice!
I hope you try this chocoflan for your next baking project. You can also check out my black forest swiss roll and floating island dessert recipes. Happy baking!
1 ounce butter, softened (for greasing the pan)
¼ cup dulce de leche (homemade or store-bought)
For the Chocolate Cake
¾ cup sugar
5 ounces unsalted butter, softened
1 egg, room temperature
1 ¾ cup flour
¾ teaspoon baking powder
¾ teaspoon baking soda
½ cup cocoa powder, unsweetened
1 ¼ cup milk, room temperature
For the Flan
1 can (14 ounces) condensed milk
1 can (12 ounces) evaporated milk
½ tablespoon vanilla extract
Preheat oven to 350 F.
Making the Chocolate Cake Layer
In a large mixing bowl, cream butter and sugar using an electric mixer until thick and fluffy.
Add the egg and continue to beat.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and baking soda.
Add half of the dry ingredient mixture into the creamed butter and sugar mixture. Add half of the milk.
Beat the mixture until the dry ingredients are just moistened. Add the remaining half of the dry mixture and of the milk. Beat just until the ingredients are incorporated.
Making the Leche Flan Layer
In a mixing bowl, combine condensed milk, evaporated milk, eggs, and vanilla extract. Stir until well incorporated.
Using a fine-mesh sieve, strain the mixture into a spouted container.
Baking the Chocoflan
Grease a 12-cup bundt pan with softened butter.
Add the dulce de leche, swirling to cover the bottom of the bundt pan. Set aside.
Spoon the chocolate batter into the bundt pan on top of the dulce de leche, making sure to fill the pan evenly. Using an angled spatula, smoothen the top.
Carefully pour the flan mixture into the bundt pan over the chocolate batter.
Cover the bundt pan with aluminum foil, securing the edges.
Set the bundt pan on a roasting pan and place it inside the oven. Carefully pour about two inches of hot water into the roasting pan.
In a 350 F oven, bake the cake for about 60 minutes without opening the oven door to keep the steam from escaping. After 60 minutes, check for doneness by inserting a toothpick in the center of the cake. If it comes out with some soft chocolate cake crumbs, the cake is ready.
Take the cake out of the oven and let it cool completely on the roasting pan. To release the cake, gently shake the roasting pan from side to side to loosen the cake.
Invert a serving plate over the bundt pan and carefully turn it over. Gently lift the bundt pan from the plate, releasing the cake.
Serve the flan cake right away or refrigerate to completely chill.
Impossible Chocolate Flan Cake
A centuries old Japanese tradition is the eating of mochi on New Year. It usually starts around the new year when Japanese households and communities take part in a traditional Mochitsuki the pounding of sweet rice to make the flour. The flour is used to make mochi which can be a sweet or savory treat.
In Hawaii mochi is definitely served on New Year specially by families of Japanese ancestry. I’ve been fortunate enough to be invited by friends whose families practice this tradition. I’ve had mochi as dumplings in a fish based soup, not exactly my favorite; fried and served with soy sauce; and sweet chewy squares, my favorite.
Mochi is also always available in Hawaii. It’s found in many local grocery stores and some bakeries. But most of the time I make Mochi at home. One of my favorites is Chi Chi Dango, it’s a sweet square made with coconut milk and is usually pink in color. Another favorite is this Tri-Colored mochi, which is really just a layered Chi Chi Dango in 3 colors, green, pink, and white. I don’t make it often simply because it’s tedious baking 3 layers, the single color version is just as good. But Tri-Colored Mochi does look pretty when served at a party.
By the way Mochi is made from glutinous rice flour and is naturally gluten free and since it uses coconut milk it’s also dairy free! It’s the perfect treat for any one with gluten, dairy, and nut allergies.
You can buy both Mochi flour (one of the brand names is Mochiko), canned coconut milk, and Katakoriko at any Asian market.
1 Box Mochiko flour (1 pound)
2 1/2 Cups Sugar
1 Tsp. Baking Powder
1 Can Coconut Milk
3/4 Cup Water
1 Tsp. Vanilla
2 – 3 drops each of red and green food color
Katakoriku (potato starch)
Pre-heat Oven to 350 degrees.
Grease a 9 x 13 baking pan.
Mix all ingredients except the Katakoriku in a bowl until smooth.
Divide batter into 3 equal parts. (I pour them 1 measuring cups)
Color one part pink with red food color, and one part green with green food color, leave third part white.
Pour Green part into your pan and cover with foil.
Bake for 15 minutes and remove from oven. Uncover and cool for 15 minutes.
Pour white batter over green layer and cover with foil.
Bake for 20 minutes and remove from oven. Uncover and cool for 15 minutes.
Pour pink batter over white layer and cover with foil.
Bake for 30 minutes and remove from oven.
Uncover and cool for at least 30 minutes.
Cut into squares – I use a pizza wheel to cut even strips then cut those strips into small rectangles.
Place Katakoriku on a plate and roll each piece of mochi in it. This will dust the mochi so that they don’t stick together.
Store in airtight containers on the counter. It should last about 3 days, that is if you can keep from eating it sooner!