ShaRach cooking: ChocoFlan

ChocoFlan is a Mexical traditional dessert that became popular because of the double layer -Half chocolate cake and half flan. This is a delicious dessert that you can make it on your own.

Ingredients

For the cake

Butter (room temperature) - 10 tbsp.

Sugar - 1 cup.

Egg - 1

All-purpose Flour - 1 3/4 cups

Baking powder - 3/4 tsp

Baking soda - 3/4 tsp

Cocoa powder - 1/3 cup

Buttermilk - 1 1/4 cup

For the Flan

Evaporated milk - 1 (12 oz) can.

Sweetened condensed milk - 1 (14 oz) can.

Cream cheese (room temperature) - 4 oz

Eggs - 3

Vanilla extract - 1 tbsp

For Garnish

Cajeta or Caramel sauce - 1/4 cup

Chopped pecans - 1/4 cup

Method

Preheat the oven to 350 F. Coat a bundt pan with butter and coat the bottom of the pan with 1/4 cup Cajeta or Caramel sauce. Place the bundt pan in a large roasting pan (The roasting pan will serve as a water bath during baking).

Making the cake - Beat the butter and sugar in a bowl using an electric mixer until the mixture is light and fluffy. Combine the egg. Sift the flour, baking powder, soda and cocoa powder and add 1/3 of the flour mixture to the butter-sugar-egg mixture. Add 1/2 of the buttermilk to the egg mixture. Repeat until the flour is well incorporated.

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

Pour the cake batter into the greased bundt pan and slowly pour the flan mixture over the cake batter. The batters may appear to mix when you pour them into the pan but they completely separate while baking - with the flan ending up at the bottom.

Cover the pan with foil and add about 1-inch of hot water to the roasting pan.

Slide the roasting pan with the bundt pan into the oven and bake for an hour until the surface of the cake is firm to touch or an inserted tooth pick comes out clean.