Dulce de Leche Chocoflan

1. Preheat Oven and Prepare Flan Mixture

Set the oven to 350 degrees Fahrenheit. In a blender, combine the dulce de leche, evaporated milk, room-temperature cream cheese, vanilla extract, and salt. Blend for 20-30 seconds until smooth. Add eggs and blend again for about 10 seconds.

2. Prepare Chocolate Cake Batter

Sift and mix the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and cinnamon. Add cubed butter, brewed coffee, buttermilk, one large egg, and a teaspoon of vanilla extract. Whisk until just combined and then beat on high for one minute.

3. Assemble and Bake

Coat a Bundt pan with nonstick baking spray. Pour the cake batter into the pan, smooth the top, and gently ladle the flan mixture over it. Place the Bundt pan into a roasting pan, cover with greased foil, and fill the roasting pan with water to come halfway up the sides of the Bundt pan. Bake for 1 1/2 to 2 hours, until a skewer comes out clean.

4. Cool and Unmold

Remove the chocoflan from the oven and water bath, and let it cool to room temperature. Chill in the fridge. When set, run a knife around the edges, place a serving platter on top, and invert the pan. The chocoflan should slide out onto the platter.