Yields: 8 Servings
1/2 cup Caramel sauce or topping
1/2 cup plus 2 T all purpose flour
1/3 cup Cocoa
1/2 teaspoon Baking soda
1/8 teaspoon Salt
4 ounces Bittersweet chocolate chopped
6 tablespoon Unsalted butter
1/2 cup Buttermilk
1/2 cup Sugar
2 large Eggs
1 teaspoon Vanilla extract
– Flan –
2 cans Sweetened Condensed Milk
2 1/2 cups Whole milk
6 ounces Cream cheese
6 large Eggs plus 4 yolks
1 teaspoon Vanilla extract
Heat oven to 350. Grease 12 cup nonstick Bundt pan. Microwave carmel about 30 seconds until pourable.
Pour into pan to coat bottom. Combine flour, cocoa, baking soda, and salt in a bowl and set aside.
Combine chocolate and butter in a large bowl and at 50% power about 2 -4 minutes stirring occasionally
until melted. Whisk buttermilk, sugar, eggs and vanilla into chocolate mixture until incorporated. Stir in
flour mixture until just combined. Pour batter over carmel in Bundt pan. Mix flan ingredients in a blender
about 1 minute until smooth. Pour the flan over cake batter in Bundt pan and place it into a roasting pan.
Place roasting pan into the oven and pour warm water into it half way up the Bundt pan. Bake until
toothpick inserted into cake comes out clean, and flan registers 180 degrees,. 75 to 90 minutes (I did 75
minutes and next time would try a little less). Transfer Bundt pan to wire rack. Let cool to room temperature,
about 2 hours then refrigerate until set, at least 8 hours. Place bottom third of the
Bundt pan in hot tap water for 1 minute. Next place flat cake platter inverted on top of the Bundt pan and turn
pan upside down for cake to be placed on the platter.