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Chocoflan bakes in a regular Bundt pan placed in a water bath, which protects the flan from the harsh heat of the oven.
This sweet treat includes a layer of chocolate cake, a layer of creamy flan and a drizzle of cajeta, or Mexican caramelized milk. Chocoflan bakes in a regular Bundt pan placed in a water bath, which protects the flan from the harsh heat of the oven.
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.
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.
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