For the Cuban Coffee Flan: Place sugar in large saute pan on medium-high heat stirring for 8 minutes until caramel is dark. Incorporate all ingredients together in a mixer on medium speed for 3 minutes. Strain through a fine strainer, place in pan with caramel. Cover pan with aluminum foil and place in a water bath on medium heat for 1 hour and 20 minutes. Place in cooler to cool down for about 1 1/2 hours. Scoop out 1-ounce portions for serving, and wrap for transport.
For the Butter Cookie Crust: Place parchment paper on a sheet pan. In mixer bowl combine the cake mix and butter together on high for 1 minute. Pour into the sheet pan, and bake according to box directions. Place in cooler. Cut 100 (2-inch) rounds and wrap for transport.
For the Chocolate Decadence: Place powdered sugar and cream cheese in a mixer for 3 minutes until whipped and creamy. Add whole eggs and melted butter and whip for another minute. Then add melted chocolate and vanilla extract and mix for another minute, place in a 2-inch deep pan that has been sprayed with nonstick spray and bake in a preheated 300 degree F oven for about 30 minutes. Place in cooler to cool down. Place in pastry bag and prepare for transport.
For the Chocolate Ganache: In a mixing bowl combine chocolate and heavy cream until it's of ribbon consistency. Place in pastry bag and prepare for transport
For the Whipped Cream: In a cold stainless steel mixing bowl add heavy cream and mix until soft peaks form. Add powdered sugar and vanilla and mix on high for 1 minute until stiff peaks form. Place in piping bag and prepare for transport.
For the Macadamia and Walnut Pralines: In a large skillet on high heat, place white sugar and brown sugar cook on high approximately 6 minutes until golden brown. Add butter, banana liqueur and brandy. Add heavy cream, macadamia nuts and walnuts and reduce for about 4 minutes or until a dark brown caramel color has formed. Continue stirring and keep a good eye on it. Place on sheet pan lined with parchment paper to cool. Wrap for transport.
Assembling Dessert: Place butter cookie crusts on sheet pan, pipe ganache on bottom layer, followed by 1-ounce scoop of flan, pipe 1-ounce chocolate decadence onto flan. Add 1-ounce scoop of praline, top with whipped cream and garnish with 1/2 raspberry and edible orchid leaf.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of James Aptakin and Vic Vegas