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 Can dulce de leche (380 g)
    12 oz Can evaporated milk (355 ml)
     4 oz Cream cheese (115 g);
          - room temperature
 1 1/2 ts Pure vanilla extract
   1/8 ts Kosher salt
     5 lg Eggs

MMMMM-----------------------CHOCOLATE CAKE----------------------------
 1 1/3 c  A-P flour (160 g)
     1 c  Granulated sugar (200 g)
   1/2 c  Unsweetened cocoa powder
          - (50 g)
     1 ts Baking soda
   1/2 ts Baking powder
   1/2 ts Ground cinnamon
   1/2 ts Kosher salt
     6 tb Unsalted butter (85 g); in
          - cubes, room temperature
   1/2 c  Brewed coffee (120 ml)
   1/2 c  Buttermilk (120 ml)
     1 lg Egg
     1 ts Pure vanilla extract
          Nonstick spray

 Set oven @ 350°F/175°C.

 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" (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

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

 Uncle Dirty Dave's Archives

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