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   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 (380 g) can dulce de leche   
        12 oz (355-mL) can evaporated   
              - milk   
         4 oz (115 g) cream cheese; room   
              - temp   
     1 1/2 ts Pure vanilla extract   
       1/8 ts Kosher salt   
         5 lg Eggs   
      
   MMMMM-----------------------CHOCOLATE CAKE----------------------------   
     1 1/3 c  (160 g) A-P flour   
         1 c  (200 g) granulated sugar   
       1/2 c  (50 g) unsweetened cocoa   
              - powder   
         1 ts Baking soda   
       1/2 ts Baking powder   
       1/2 ts Ground cinnamon   
       1/2 ts Kosher salt   
         6 tb (85 g) unsalted butter; in   
              - cubes, room temp   
       1/2 c  (120 mL) brewed coffee   
       1/2 c  (120 mL) buttermilk   
         1 lg Egg   
         1 ts Pure vanilla extract   
              Nonstick spray   
       
     Set oven @ 350oF/175oC.   
        
     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 inches   
     (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   
        
     Yield: one 10" cake   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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