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This chocolate flan cake recipe, also known as chocoflan, is fun to make, as there is a kind of baking “magic” involved. You add both cake batter and flan ingredients to a Bundt or tube pan, all mixed up, and they magically sort themselves out in the oven into a rich chocolate cake topped with a creamy caramel flan.
The details of making Chocoflan are to follow, but first a quick overview of the recipe: Preheat the oven and prep the Bundt pan by greasing it and adding the caramel. Make the cake batter and add it to the pan. Make the flan and pour it over the cake batter. Cover the pan tightly with aluminum foil and transfer to the large roasting pan.
In a blender combine the evaporated milk, sweetened condensed milk, cream cheese, eggs, the egg white, vanilla extract, and salt. Blend on high for 30 seconds. Pour the flan over the chocolate cake layer. It is ok if the two seem to mix, they will separate while baking.
To ensure that the cake and flan are baked and set, be sure to follow the baking, cooling and refrigeration times set in this recipe for success. Serve the Chocoflan with additional caramel topping, if desired.
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