CHOCOFLAN CAKE
Steps:
- Directions: Preheat oven to 350 degrees. Prepare cake batter according to the package instructions and set aside. Caramel: In a small pot add 1 cup of sugar and 1/3 cup of water on medium heat cook until the sugar becomes a light golden caramel color. As soon as the caramel is ready, pour onto a greased baking pan. Tilt the pan on all sides until the caramel covers the bottom evenly. Once the caramel has set, pour the cake batter evenly on top of the caramel. In a blender add eggs, evaporated milk, condensed milk, cream cheese, a pinch of salt, vanilla extract, and mix well until smooth. Pour the flan mixture on top of the cake batter. Don't worry if the flan mixes with the batter, during the cooking will devide them again. Place a larger baking pan under the baking pan with the cake batter, and flan mixture and fill the larger pan with water 1/2 of the way. Bake for about 1 to 1 1/2 hours until toothpick inserted comes out clean. When you take the chocoflan out of the oven, run a thin knife around all the edges and give it a slight shake to loosen the caramel, and the chocoflan from the pan. Cool for 20 minutes on a cooling rack. Shake the chocoflan slightly again and cover it with a serving place one hand on top of the serving dish and the other hand on the bottom. Turn it quickly. Remove the baking pan upwards slowly to prevent the flan from breaking. Serving suggestions: Cool completely, and serve in slices. Keep refrigerated.
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