Cake Impossible- CHOCOFLAN

I have tried flan before and I have always been curious what makes this smooth, sweet, delicious texture. As it turns out it is not that complicated. All you need is condensed milk, evaporated milk, few eggs, vanilla and cream cheese and you have got yourself a flan, especially delicious on a hot day.
How surprised was I when I found out that someone decided to put flan and chocolate together and created a chocoflan, which as impossible as it seems is really a mysterious process altogether. Somehow the layer of flan that you pour on top of the chocolate cake ends up at the bottom, so it goes through the cake mixing with the batter but comes out completely separated and perfect!
The only time consuming part of this recipe is the preparation of two different layers but everything else takes no time at all.
If you make this you will not only please your crowd but impress them with the way it looks and tastes.

CHOCOFLAN

(From Mexican Made Easy by Marcela Valladolid)

12-cup capacity Bundt pan

Softened butter, to coat pan

1/4 cup cajeta or caramel sauce

Chocolate cake layer

10 tablespoons of butter (room temperature)

1 egg

1 cup sugar

1 3/4 cups all-purpose flour

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/3 cup cocoa powder

1 1/4 cups buttermilk

Flan Layer

1 (12-ounce) can evaporated milk

1 (14-ounce) can sweetened condensed milk

4 ounces cream cheese, room temperature

3eggs

1 tablespoon vanilla extract

For garnish

1/4 cup cajeta or caramel sauce

1/4 cup chopped pecans

Start by preheating the oven to 350 F. Coat the bundt pan with butter and cajeta (to be found in some supermarkets as well as Latin markets) or dulce de leche. Place your pan in a deep oven proof dish that will hold about 1 inch of water (as the cake will bake in this water bath)

Using an electric mixer mix butter with sugar until fluffy and smooth then add 1 egg; keep on beating.

In a separate bowl sift together flour, baking powder, soda and cocoa. Beat 1/3 of the flour mixture with half of the buttermilk into the egg-butter mixture. Repeat until all incorporated.

FLAN

Blend together cream cheese, eggs and both milks with vanilla until smooth.

Flan layer poured over the cake layer below

Fill the bundt pan with the chocolate mixture, pour flan mixture over it and place in another baking dish with about 1 inch of hot water, cover the cake with aluminum foil and bake for 1 hour.
Check and if a knife comes out clean it is ready. Leave it to cool before sliding a plate over it and carefully taking the bundt pan out.
Magically the flan ended up at the bottom of the cake!
Tastes best when served cold with more cajeta or any caramel and toasted nuts (pecans or walnuts are best)
ENJOY