Sinful Forbidden Dancing

Recipe courtesy James Aptakin and Vic Vegas
TOTAL TIME: 4 hr 15 min
Prep: 1 hr
Inactive Prep: 1 hr 30 min
Cook: 1 hr 45 min
YIELD: 100 servings
LEVEL: Expert

ingredients

  • Cuban Coffee Flan
  • 1 pound (or as needed for pan) sugar, caramelized and poured 2-inches deep into a large saute pan
  • 12 (8-ounce) cans sweetened condensed milk
  • 12 (8-ounce) cans evaporated milk
  • 72 egg yolks
  • 5 ounces pure vanilla extract
  • 4 Tahitian vanilla beans
  • 1 ounce lime juice
  • 4 shots coffee
  • 4 espresso shots
  • BUTTER COOKIE CRUST:
    • 2 (2-pound) boxes butter cake mix
    CHOCOLATE DECADENCE:
    • 6 ounces unsalted butter, melted
    • 4 pounds chocolate, melted
    • 4 ounces pure vanilla extract
    GARNISHES:
    • 50 raspberries, cut in 1/2
    • 100 edible orchid leaves
    CHOCOLATE GANACHE:
    • 8 pounds melted chocolate
    WHIPPED CREAM:
    • 1/2 gallon heavy cream
    • 3/4 box powdered sugar
    • 3 ounces pure vanilla extract
    MACADAMIA AND WALNUT PRALINES:
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    Directions

    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.
    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.
    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.
    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

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