Chocoflan Cake

Instructions

1. Preheat oven to 350 degrees Fahrenheit and grease a Bundt pan thoroughly.
2. Coat the bottom of the Bundt pan with a generous layer of caramel sauce or cajeta.
3. Prepare the chocolate cake batter as directed on the package and pour it into the pan.
4. Blend evaporated milk condensed milk eggs vanilla and cream cheese until smooth.
5. Slowly pour the flan mixture over the cake batter using a spoon to break the stream.
6. Place the Bundt pan in a larger roasting pan filled with one inch of hot water for a water bath.
7. Bake for 75 to 90 minutes then cool completely before refrigerating for at least four hours.
8. Carefully invert the cake onto a large serving plate to reveal the stunning caramel top.

Tips

• Always use a water bath to ensure the flan texture remains silky and smooth.
• Make sure to grease the pan well to prevent the chocolate cake from sticking to the sides.
• Allow the cake to chill overnight for the best flavor development and firmest structure.