The Wanderer: Delicious Chocoflan

Ok so as I mentioned in my previous blog I made a lot of new recipes this weekend. Well I'm here to introduce you to one of them. This is the amazingly delicious Chocoflan. Again this recipe comes from my favorite food blog all-things-delicious. The way she described it I just had to try it, and it did look simple. I must admit I do have a soft spot in my heart for flan, I had it frequently while I was living in Argentina, and haven't had it very often since being back.

Surprisingly I had most of the ingredients on hand, So I decided since we had a family dinner planned for Monday and we were going to be having homemade cafe rio salads (which if anyone knows me knows I'm more than slightly addicted to cafe rio), this would be a perfect dessert to make. I've been trying to watch what I eat so I can't make treats as often as I would like because I just need to be careful... all this being careful has helped me lose 15lbs in the last month (WOOT WOOT!!). Anyways so any excuse I can get to make a treat I jump at it. Ready for the recipe? Well you need wait no longer:

Chocoflan:

1/2 C dulce de leche (or more I used a whole 13.4oz can by La Lechera)
1 C sugar
1 (12 oz.) can evaporated milk
1 (8 oz.) pkg. cream cheese, softened
4 eggs
1 tsp. vanilla

1 chocolate cake mix (made as directed on the box)
1/2 C sour cream

Spray bundt pan very well with non-stick spray. In the bottom of the bundt pan, pour your dulce de leche in a random, sporadic way. In a bowl, beat the sugar, evaporated milk, cream cheese, 4 eggs, and vanilla. The recipe on the blog I got this from mentioned you could mix these in a blender to make it more smooth, and sense I saw people using blenders a lot while cooking and baking while living in Argentina I decided to do this step in the blender and I would highly recommend it, made it super smooth! Once this is mixed set it aside.

In another bowl, make the chocolate cake mix according to the package instructions, adding 1/2 cup of sour cream. Now for those of you who are turning up your noses at sour cream in your chocolate cake, don't knock it until you've tried it. You can't taste the sour cream, but this makes the cake so moist you will never go back!

Once everything is mixed and in their separate containers it is time to fill the bundt pan. Pour the cake batter into you bundt pan on top of the dulce de leche. Using a ladle, gently ladle the flan mixture on top of the chocolate cake mixture. Spray a piece of foil with non-stick spray and cover your bundt pan with the foil, sprayed side down. Place the bundt pan in a larger roasting pan. Fill the pan with water until it comes almost 1/2 way up the sides of the bundt pan. This is called a water bath.

Now comes the hardest part... waiting! Bake at 350 degrees for one and a half hours or until a toothpick inserted into the cake comes out clean.

This is also called "The Impossible Cake" because the cake and the flan switch places while baking! It's really cool!

Cool in the pan on a cooling rack until it's cool enough to put in the fridge. Then cover with plastic wrap and refrigerate it for at least 2 hours, but preferably overnight. After it has fully chilled, invert onto a plate or serving platter.

SERIOUSLY AMAZING!!