- 14
- 30 mins
- 130 mins
Ingredients
- 1/2 cup (155g) caramel sauce
- 1/2 cup plus 2 tbsp (60g) all purpose flour
- 1/3 cup (46g) cocoa powder
- 2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 4 oz bittersweet chocolate, chopped
- 6 tbsp (85g) unsalted butter
- 1/2 cup buttermilk
- 1/2 cup (105g) sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cans (28 oz or 828 ml) sweetened condensed milk
- 2 1/2 cups whole milk, room temperature
- 6 oz (170g) cream cheese, room temperature
- 6 large eggs, room temperature
- 4 large egg yolks, room temperature
- 1 tsp vanilla extract
Preparation
Step 1
Instructions
Preheat oven to 350 F degrees.
Spray an angel food cake pan with cooking spray. Pour the caramel sauce evenly over the bottom of the pan.
In a medium bowl combine the flour, cocoa, cinnamon, baking soda, salt and mix; set aside. In a microwave safe bowl and the chocolate and butter and microwave in 30 seconds intervals until chocolate is melted and it's smooth. Mine took about 1 minute and 30 seconds. Add buttermilk, sugar, eggs and vanilla to the melted chocolate and whisk until it's smooth. Pour chocolate mixture to the dry ingredients and whisk until it well incorporated and smooth. Pour the chocolate batter evenly over the caramel in the angel food cake pan.
To make the flan simply add all the flan ingredients to a blender and process on low until smooth. Be careful, there's a lot of batter here, so you want to make sure you do this on low otherwise it might explode all over. Pour the flan batter over the chocolate in the pan.
Place the cake pan in a large roasting pan and place it in the oven. Add enough hot water to the roasting pan to reach halfway up the sides of the pan. Careful so you don't burn yourself.
Bake the cake for about 1 hour and 30 minutes, mine took about 1 hour and 40 minutes, or until you insert a toothpick in the cake and it comes out clean.
Cool the cake completely in the pan and refrigerate it overnight.
Next day, fill the roasting pan with water, or your sink and place the bottom of the cake pan in the water to warm the caramel and the flan portion of the cake. You only need to do this for a couple minutes.
Carefully turn the cake onto a large serving platter or cake stand.
1 INGREDIENT CARAMEL SAUCE
SAVE
PRINT
PREP TIME
1 min
COOK TIME
3 hours
TOTAL TIME
3 hours 1 min
Author: Jo Cooks
INGREDIENTS
1 14 oz can sweetened condensed milk
INSTRUCTIONS
Fill a deep pot with hot water and bring to a boil. Immerse closed can in the pot. Make sure there are at least a couple of inches of water above the can. The label will come off at some point during boiling.
Let it boil or simmer on medium heat for about 3 hours. Check on it occasionally, and top with water as water will evaporate. Remove from heat and let it cool completely before opening the can.
OR You don’t have to go through the trouble of cooking the condensed milk for 3 hours plus. You can use the Nestle brand condensed milk “La Lechera Dulce de Leche” which is the same condensed milk, except that it’s already cooked.
NOTES
You must use sweetened condensed milk, evaporated milk will not work.
If you want your sauce to be smoother, place the can in hot water from the tap for a few minutes before opening.
The longer you let the can boil in water, the darker the caramel sauce will be.
Alternately, you can use a slow cooker on low heat for 8 hours, also making sure to top with water occasionally.