Chocoflan Cake

Instructions

1. Preheat your oven to 350 degrees Fahrenheit and generously grease a 10-inch Bundt pan.
2. Spread the caramel sauce evenly across the bottom of the prepared Bundt pan.
3. Prepare the chocolate cake batter according to the box instructions and pour it over the caramel.
4. In a blender, combine the condensed milk, evaporated milk, eggs, vanilla, and cream cheese until smooth.
5. Slowly pour the flan mixture over the cake batter, ensuring it is distributed evenly.
6. Cover the pan with aluminum foil and place it in a large roasting pan filled with 1 inch of hot water.
7. Bake for 75 to 90 minutes or until a toothpick inserted into the cake layer comes out clean.
8. Cool to room temperature, then refrigerate for at least 4 hours or overnight before inverting onto a plate.

Tips

• Use room temperature ingredients to ensure the flan layer has a perfectly smooth texture.
• Make sure to grease the Bundt pan very well to prevent the caramel from sticking.
• The water bath, or baño maría, is crucial for cooking the flan gently and preventing cracks.