For the caramel:
1/2 cup (85 grams) granulated sugar
For the flan:
1 can (12 ounces) evaporated milk
1 can (14 ounces) condensed milk
8 ounces cream cheese
4 large eggs
1 tablespoon vanilla extract
For the chocolate cake:
3 large eggs
1 cup (200 grams) granulated sugar
1/2 cup milk
1/2 cup canola oil
2/3 cup (85 grams) all purpose flour, sifted
1/4 cup (25 grams) cocoa powder
1 teaspoon baking powder
2 teaspoons vanilla extract
1 pinch of sea salt
Make the caramel:
Have a 10-inch round cake pan at the ready. In a saucepan, combine the sugar and 1 tablespoon of water over medium heat. Stir constantly until the color starts to change to a dark-brown caramel color. Carefully drop the caramel into the cake pan. You might need to spread the caramel all over the pan. Set aside.
Make the flan:
Put all of the ingredients in a blender. Lightly blend in pulses for about 1 minute until the ingredients are combined. Slowly pour the flan mixture into the caramel-lined cake pan.
Make the chocolate cake:
Heat the oven to 300 F.
Put the eggs and sugar in a mixing bowl. With a hand mixer or stand mixer, beat until evenly mixed. Add the milk and oil and keep mixing until thickened. Lower the mixer's speed to the lowest setting and gently drop in the flour, cocoa powder, baking powder, and lastly, the vanilla and sea salt. Stop mixing as soon as the flour is mixed in (small clumps are okay).
Drop the cake batter into the cake pan on top of the flan mixture. Make sure that it is evenly distributed, using a spatula to create an even layer of chocolate cake batter.
Fill a roasting pan or larger cake pan with water and gently place the cake pan in it. Carefully transfer to the oven and bake for an hour or until a fork inserted into the cake comes out clean.
Remove the cake from the oven and hot-water bath, and let cool to room temperature. Place the chocoflan in the refrigerator and wait until it is completely cold to slice and eat.'
Serves 12.
From Oaxaca by Bricia Lopez
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