Chocoflan

Normally you wouldn't see me sporting any sort of flan on my site because I'm definitely not a fan. But my cousin, Annie, made it for a party and it was TO DIE FOR!!! I'm serious! It's amazing. The flan topping isn't so much like flan...I would describe it more like a rich custard topping - more like a crem brule topping. Anyway, when you serve it you drizzle a little more caramel topping over the top and it seems like you're eating a decadent, expensive dessert. You MUST try this!!

1/4 cup caramel sauce

For the cake:
10 T butter, room temperature
1 cup sugar
1 egg
1 3/4 cups flour
3/4 t baking powder
3/4 t baking soda
1/3 cup cocoa powder
1 1/4 cups buttermilk

For the flan:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
4 ounces cream cheese, room temperature
3 eggs
1 T vanilla


For garnish:
1/4 cup caramel sauce

Directions:
Put an oven rack in the middle of the oven and preheat to 350 degrees F.
Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup caramel sauce and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)


For the cake:

Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.


For the flan:

In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.


Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.


Carefully slide the pan into the oven, and bake 1 hour (I had to bake mine for about 1 hour 30 minutes), until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.


Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, jiggle a little and flip over. Remove the pan and scrape any remaining caramel from the pan onto the cake and serve!


*The batters may appear to mix when you pour them into the pan, but they completely separate while baking, with the flan ending up on the bottom when it's inverted. Traditionally, it is chilled 24 hours before serving, but personally I like eating it at room temperature.


*For the caramel topping, I just use caramel ice cream topping and it's delish!

*From the Food Network