Choco flan

This is a must-have dessert for every special occasion and family gathering. And you can make it in so many ways-from adding cajeta (caramel sauce) to coconut milk to Nutella. I do the method differently than most because the presentation is everything to me. When you cut into this cake, the separation between the flan and cake must be clean. Once you make the cake, you can get creative and top it with more caramel, nuts, fresh fruit, and so on.

Makes: 8-10 servings
Time: 4 hours 10 minutes

INGREDIENTS

• 4oz (113g) cream cheese,softened
• 1 (14oz [397g]) can of sweetened condensed milk
• pinch of salt
• 4 large eggs at room temperature
• 1 (12oz [340g]) can of evaporated milk
• 1 tbsp pure vanilla extract
• ¾-1 cup cajeta (caramel)
• 1 box of chocolate cake mix or cake mix of choice and all its needed ingredients
• caramel sauce
• chopped nuts
• chopped fresh fruit

For serving:

• caramel sauce
• chopped nuts
• chopped fresh fruit

METHOD

1. Preheat oven to 350°F (180°C). Spray a 9-cup Bundt pan with nonstick cooking spray and remove any excess with a paper towel. Place the pan in a large roasting pan filled halfway with water and set aside.
   
   
2. In a large bowl, combine the cream cheese, condensed milk, and salt, and mix until no lumps remain. Whisk in the eggs until fully combined. Add the evaporated milk and vanilla, and mix again.
   
   
3. Pour the cajeta into the Bundt pan, scooping out any that clings to the bowl, followed by the flan mixture. Place in the oven to bake for 45 minutes.
   
   
4. If using a cake mix, follow the instructions on the package.
   
   
5. Remove the flan from oven, slowly pour the cake mix on top of the flan,and cover with aluminum foil sprayed with nonstick cooking spray. Bake for 45 minutes more.
   
   
6. After 45 minutes, make sure the cake is fully baked by inserting a toothpick in the center. If it comes out clean, the cake is done. Remove the pan from the water bath and allow it to cool down (usually 2 hours).
   
   
7. Place a flat plate on the top of the Bundt pan and flip it over slowly. Lift the pan to separate the flan from the pan. Serve chilled.

Tip:

For a sweeter mole, make sure to use guajillo peppers and extra chocolate.