Chocoflan

I have had chocoflan countless times, but there is something about this recipe that made this one stand out. The cake comes out rich and moist, and the flan is so creamy. I had never made flan with cream cheese before, but now I can't imagine making it without it. It really helps make the overall consistency of the flan so silky.  This is a great dessert to make for your upcoming holiday parties. You can choose to garnish it with your favorite fruit or nuts. The chocoflan presents itself as a gorgeous cake, and is sure to impress your family and friends. I chilled mine overnight, but you are more than welcome to enjoy it warm.

Recipe adapted from Chef Marcela Valladolid 'Mexican Made Easy'

Ingredients:

• 12-cup capacity Bundt pan
• Softened butter, to coat pan
• 1/4 cup cajeta or Caramel sauce

For the Cake:

• 10 tablespoons butter, room temperature
• 1 cup sugar
• 1 egg, room temperature
• 1 3/4 cups All-Purpose Flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/3 cup Cocoa Powder
• 1 1/4 cups buttermilk

For the Flan:

• 1 (12-ounce) can evaporated milk
• 1 (14-ounce) can sweetened condensed milk
• 4 ounces cream cheese, room temperature
• 3 eggs
• 1 tablespoon Vanilla Extract

For Glaze:

• 1/4 cup cajeta or caramel sauce
• 1 cup Fresh Raspberries

Instructions:

Put an oven rack in the middle of the oven and preheat to 350 degrees F.

Coat a Bundt pan with a little butter, or cooking spray then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan.

(The roasting pan will serve as a water bath during baking.)

For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg.

Sift together the flour, baking powder, baking soda and cocoa in a medium bowl.

Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture.

Repeat, ending with the flour mixture. Blend until well incorporated.

For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.

Scoop the cake batter into the prepared Bundt Pan and spreading evenly.

Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.

Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean.

When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.

Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, and flip over.

Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with raspberries and serve.