Recipe courtesy of James Aptakin and Vic "Vegas" Moea

Sinful Forbidden Dancing

  • Level: Advanced
  • Total: 4 hr 15 min
  • Prep: 1 hr
  • Inactive: 1 hr 30 min
  • Cook: 1 hr 45 min
  • Yield: 100 servings
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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

1 1/2 pounds unsalted butter

Chocolate Decadence:

1 box powdered sugar

8 pounds whipped cream cheese

6 whole eggs

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

6 cups heavy cream

Whipped Cream:

1/2 gallon heavy cream

3/4 box powdered sugar

3 ounces pure vanilla extract

Macadamia and Walnut Pralines:

3/4 pound white sugar

3/4 pound brown sugar

1/4 pound butter

2 ounces banana liqueur

2 ounces brandy

1/2 cup cream

1/2 pound macadamia nuts

1/2 pound walnuts

Raspberries and edible orchid leaves, for garnish

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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
  5. 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.
  6. 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.
  7. 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.

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