Dulce de Leche Chocoflan

This was an adventure

This recipe comes from the New York Times Cooking (https://cooking.nytimes.com/recipes/1021761-dulce-de-leche-chocoflan?action=click&module=Local%20Search%20Recipe%20Card&pgType=search&rank=1). It was a trip, the chocolate cake starts on the bottom but then like magic rises to the top!

Ingredients:

For the Flan:

1 (13-ounce / 380g) can dulce de leche*

1 (12-ounce / 355ml) can evaporated milk

115 grams cream cheese, at room temperature

1 ½ tsp vanilla extract

Pinch salt

5 large eggs, at room temperature

For the Chocolate Cake:

1 ⅓ cups / 160g plain flour

1 cup / 200g sugar, granulated or caster

½ cup / 50g cocoa powder

1 tsp baking soda

½ tsp baking powder

½ tsp ground cinnamon

½ tsp kosher salt

6 Tbsp / 85g unsalted butter, at room temperature

½ cup / 120 ml brewed coffee, cooled

½ cup / 120 ml buttermilk, at room temperature**

1 large egg, at room temperature

1 tsp vanilla extract

Instructions:

Preheat the oven to 350˚F / 180˚C

For the Flan:

In a blender, combine the dulce de leche, evaporated milk, cream cheese, vanilla and salt, blending until smooth, c. 20-30 seconds.

Add the eggs and blend for another 10 seconds until smooth, set aside.

For the Chocolate Cake:

Sift the flour, sugar, cocoa powder, baking soda, baking powder, cinnamon and salt into the bowl of a stand mixer fitted with a paddle attachment.

Add the butter, and mix on a low speed until the mixture looks like wet sand.

Scrape the bowl down at least once.

In a liquid measuring cup, combine the coffee, buttermilk, egg and vanilla extract and whisk to combine.

With the mixer running on low speed, slowly pour in the wet ingredients.

Scrape the sides of the bowl down, and beat on high for 1 minute.

Liberally grease a 10 cup bundt cake pan with nonstick baking spray.

Or grease the fuck out of it, I sprayed that motherfucker like raid on a roach.

Add the cake batter to the pan, and smooth it out.

Carefully spoon in the flan mixture, trying not to disturb the cake batter.

Cover the pan with foil, sealing loosely.

Put the bundt pan in a roasting pan, and fill the pan with water about 2-3 inches.

Bake until a skewer inserted into the chocolate cake comes out clean, c. 1.5hrs.

Remove the bundt pan from the roasting pan, uncover and cool on a rack to room temperature.

Cover the top with plastic wrap and refrigerate at least 2 hours, up to 24 hours.

Unmould and serve.

I prayed, it was fine. It was a miracle.

I ate six pieces.

* To make dulce de leche, remove the wrapper from a can of sweetened condensed milk, and submerge it in boiling water. Boil for 3 hours.

I used a bowl of cold water to cool it down faster.

**To make buttermilk, put 1 1/2 tsp lemon juice in 120ml while milk. Let rest 5-10 minutes. Or, go for that shitty low fat plain yogurt.