Dulce de Leche Chocoflan
Published Jan. 6, 2021
- Total Time
- 2½ hours, plus cooling
- Rating
- Comments
- Read comments
Ingredients
- 1(13-ounce/380-gram) can dulce de leche (1½ cups)
- 1(12-ounce/355-milliliter) can evaporated milk
- 4ounces/115 grams cream cheese, at room temperature
- 1½teaspoons pure vanilla extract
- ⅛teaspoon kosher salt
- 5large eggs
- 1⅓cups/160 grams all-purpose flour
- 1cup/200 grams granulated sugar
- ½cup/50 grams unsweetened cocoa powder
- 1teaspoon baking soda
- ½teaspoon baking powder
- ½teaspoon ground cinnamon
- ½teaspoon kosher salt
- 6tablespoons/85 grams unsalted butter, cubed, at room temperature
- ½cup/120 milliliters brewed coffee
- ½cup/120 milliliters buttermilk
- 1large egg
- 1teaspoon pure vanilla extract
- Nonstick cooking spray
For the Flan
For the Chocolate Cake
Nutritional analysis per serving (12 servings)
425 calories; 19 grams fat; 10 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 55 grams carbohydrates; 2 grams dietary fiber; 40 grams sugars; 11 grams protein; 382 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees.
- Step 2
Make the flan: In a blender, combine the dulce de leche, evaporated milk, cream cheese, vanilla extract and salt, and blend until smooth, 20 to 30 seconds. Pour in the eggs and blend for another 10 seconds until smooth.
- Step 3
Make the chocolate cake: Sift the flour, sugar, cocoa powder, baking soda, baking powder, cinnamon and salt directly into the bowl of a stand mixer fitted with a paddle attachment. Mix on the lowest setting until just combined, then add the butter and continue mixing on low speed until the mixture resembles wet sand. Stop the mixer and scrape down the sides of the bowl if needed.
- Step 4
In a liquid measuring cup, combine the coffee, buttermilk, egg and vanilla extract, then slowly pour it into the flour-butter mixture with the mixer running on low. Scrape down the sides of the bowl and beat the mixture on high for 1 full minute.
- Step 5
Liberally coat a 10-cup Bundt pan with nonstick baking spray. Add the cake batter, smoothing the top with an offset spatula or spoon. Carefully ladle in the flan mixture so you disturb the cake batter as little as possible. Transfer the Bundt pan to a roasting pan or baking dish large enough to fit the Bundt pan. Grease a piece of foil and place it onto the Bundt pan, greased side down, folding it over the edges to loosely seal it. Transfer to the oven. Pour enough water into the roasting pan or baking dish to come up 2 to 3 inches (tap water is fine).
- Step 6
Bake until a skewer inserted in the cake part comes out with few to no crumbs, 1½ to 2 hours.
- Step 7
Carefully remove the Bundt pan from the roasting pan and uncover. Transfer to a rack and let cool to room temperature. Once fully cooled, cover the top with plastic wrap and refrigerate until chilled and set, at least 2 hours.
- Step 8
Once you’re ready to serve, carefully run a knife around any edges that are still sticking, then invert onto a serving platter, gently shaking it up and down if it’s being difficult. (If it was greased properly, you shouldn’t have any major issues.) The chocoflan can be covered and refrigerated for up to 3 days.
Private Notes
Comments
I made this less than a week ago and my partner and I have already finished it between ourselves. Excellent recipe and final product. I could not find dulce de leche at any nearby grocery store so I made my own from sweetened condensed milk, cooked in a water bath in the oven at a low temp for 2 hours. The cans cook down in volume so to have enough dulce de leche for this you need to start with two cans of sweetened condensed milk.
I have always used Rick Bayless’s Chocoflan recipe. He uses goat’s milk caramel and a round pan. I think the dulce de leche is sweeter. Easier to remove from a round pan as well...
I made it today with hand mixer and one large mixing bowl. I first made the cake in the mixing bowl following directions as written. Then I put the cake in my greased bundt pan (I have an eight cup bundt pan, it worked fine). Then I rinsed the mixing bowl out with hot water and also rinsed the mixer beaters in hot water. I put room temperature cream cheese (that's important) and all the other ingredients except for the eggs in the mixing bowl and mixed on low, then I added the eggs as directed.
This is fabulous! I listened to another comment and adapted Rick Bayless recipe using the caramel sauce he recommends. Everyone loved it. Came out perfectly as I followed all advice.,
My cooking time was WAAAY longer, next time I am going to add boiling water to the roasting pan, so the water doesn’t have to heat up in the oven. My Mexican daughter-in-law LOVES this recipe.
Easy to make dulce de leche in the crock pot - pierce the tops of cans of condensed milk 2ce; arrange in the crock pot; fill w/water up to 1" below the can top; cook on hi for about 5 hrs (or until you see it's as dark as you like it.) I do not find that the volume decreases in the cooking. Yum to the nth degree.