Chocolate-Orange Flan

Preparation

1. To make cake: Preheat the oven to 350°F. Coat a 9- or 10-inch flan pan with cooking spray. Cut out a circle of wax paper or parchment paper the same size as the center of the pan, press it over the raised center and set aside.
2. Stir together flour, cocoa, baking powder and salt in a small bowl.
3. Place 2 eggs in a large mixing bowl. Beat in 2/3 cup sugar and warm water using an electric mixer. Continue beating until the batter forms a ribbon when the beaters are lifted, about 10 minutes. Stir in vanilla. Sift half the flour mixture over the egg mixture and fold it in with a rubber spatula. Fold in remaining flour mixture; fold in oil.
4. Pour the batter into the prepared pan and spread evenly to the sides. Bake until the top springs back when touched lightly, 20 to 25 minutes. Let cool in the pan for 5 minutes. Using the tip of a toothpick or a skewer, trace around the fluted edges of the pan to loosen the cake. Turn out onto a rack to cool.
5. To make custard: Whisk together 1 egg, 1 egg yolk, 1/4 cup sugar and cornstarch in a medium bowl.
6. Heat milk in a heavy saucepan until steaming. Gradually whisk the milk into the egg mixture. Return to the saucepan and cook over medium heat, whisking constantly, until the custard boils and thickens, 3 to 5 minutes. Remove from heat and stir in orange zest and 1 tablespoon liqueur. Transfer to a bowl and place a piece of waxed paper or plastic wrap on the surface to prevent a skin from forming. Chill thoroughly.
7. To assemble flan (Do not assemble more than 2 hours before serving): Place the cake on a serving platter. Brush 1 tablespoon orange liqueur over the top of the cake. Spread the custard evenly over the indented part of the cake.
8. Reserving 1 perfect berry, cut remaining strawberries in half and arrange them in concentric circles over the filling around the outside edge of the flan.
9. Peel oranges with a sharp knife, removing white pith. Cut sections away from surrounding membranes. Arrange orange sections in concentric circles inside the ring of strawberries. Place the reserved whole strawberry in the center. Drizzle chocolate over the top.

Tips & Notes

• Make Ahead Tip: The sponge cake (Steps 1-4) can be wrapped in plastic and frozen for up to 3 months. The custard (Steps 5-6) may be refrigerated for up to 2 days.

• Tip: To bring an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
• Note: Flan pans with fluted edges and raised centers can be found at kitchen shops. If you don't have one, bake the cake in a 9-inch round cake pan. Then split the cake in half and fill it with orange custard and fruit.

Nutrition

Per serving: 238 calories; 8 g fat (2 g sat, 3 g mono); 84 mg cholesterol; 39 g carbohydrates; 5 g protein; 3 g fiber; 160 mg sodium; 234 mg potassium.

Nutrition Bonus: Vitamin C (65% daily value).

2 1/2 Carbohydrate Serving

Exchanges: 1/2 fruit, 1 1/2 other carbohydrate, 1 1/2 fat

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