MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dulce De Leche Chocoflan
Categories: Cakes, Chocolate, Dairy, Cheese
Yield: 12 servings

MMMMM----------------------------FLAN---------------------------------
13 oz (380 g) can dulce de leche
12 oz (355-mL) can evaporated
- milk
4 oz (115 g) cream cheese; room
- temp
1 1/2 ts Pure vanilla extract
1/8 ts Kosher salt
5 lg Eggs

MMMMM-----------------------CHOCOLATE CAKE----------------------------
1 1/3 c (160 g) A-P flour
1 c (200 g) granulated sugar
1/2 c (50 g) unsweetened cocoa
- powder
1 ts Baking soda
1/2 ts Baking powder
1/2 ts Ground cinnamon
1/2 ts Kosher salt
6 tb (85 g) unsalted butter; in
- cubes, room temp
1/2 c (120 mL) brewed coffee
1/2 c (120 mL) buttermilk
1 lg Egg
1 ts Pure vanilla extract
Nonstick spray

Set oven @ 350oF/175oC.

Make the flan: In a blender, combine the dulce de leche,
evaporated milk, cream cheese, vanilla extract and salt,
and blend until smooth, 20 to 30 seconds. Pour in the
eggs and blend for another 10 seconds until smooth.

Make the chocolate cake: Sift the flour, sugar, cocoa
powder, baking soda, baking powder, cinnamon and salt
directly into the bowl of a stand mixer fitted with a
paddle attachment. Mix on the lowest setting until just
combined, then add the butter and continue mixing on low
speed until the mixture resembles wet sand. Stop the
mixer and scrape down the sides of the bowl if needed.

In a liquid measuring cup, combine the coffee,
buttermilk, egg and vanilla extract, then slowly pour it
into the flour-butter mixture with the mixer running on
low. Scrape down the sides of the bowl and beat the
mixture on high for 1 full minute.

Liberally coat a 10-cup Bundt pan with nonstick baking
spray. Add the cake batter, smoothing the top with an
offset spatula or spoon. Carefully ladle in the flan
mixture so you disturb the cake batter as little as
possible. Transfer the Bundt pan to a roasting pan or
baking dish large enough to fit the Bundt pan. Grease a
piece of foil and place it onto the Bundt pan, greased
side down, folding it over the edges to loosely seal it.
Transfer to the oven. Pour enough water into the
roasting pan or baking dish to come up 2 to 3 inches
(tap water is fine).

Bake until a skewer inserted in the cake part comes out
with few to no crumbs, 1 1/2 to 2 hours.

Carefully remove the Bundt pan from the roasting pan and
uncover. Transfer to a rack and let cool to room
temperature. Once fully cooled, cover the top with
plastic wrap and refrigerate until chilled and set, at
least 2 hours.

Once you're ready to serve, carefully run a knife around
any edges that are still sticking, then invert onto a
serving platter, gently shaking it up and down if it's
being difficult. (If it was greased properly, you
shouldn't have any major issues.) The chocoflan can be
covered and refrigerated for up to 3 days.

Recipe from: Esteban Castillo

Adapted by: Genevieve Ko

Yield: one 10" cake

RECIPE FROM: https://cooking.nytimes.com

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