What surprised me was you can actually watch the flan settle as soon as you pour it on the top.
- Dulche de Leche (need 1/2-1 cup)
- Chocolate cake batter (from a box if you'd like or make your own)
- 4 eggs
- 1 14 oz can sweetened condensed milk
- 1 12 oz can evaporated milk
- 1 tsp vanilla extract
Grease and flour (or use a baking spray) a ring mold without a removable bottom, or a 10" round x 3" high cake pan. Ladle about 1/2 cup dulche de leche in the bottom and tilt to coat evenly. Pour chocolate cake batter over caramel to about 1/2 up the sides of the cake pan. Blend all flan ingredients and pour evenly over chocolate batter. Cover pan with aluminum foil. Place cake pan in a larger pan and pour hot water in the larger pan up to a depth of about 1" of the cake pan. Bake at 350 for 1-1.5 hours (testing with a knife inserted into middle of cake to see if knife comes out clean) Remove from oven and water bath. Let cool to room temperature and then cover with plastic wrap and refrigerate overnight. Loosen sides of cake with a knife and place a large pretty plate over cake and invert, shake gently to release cake. Can serve with more dulche de leche (some may be left in pan). Refrigerate leftovers, if there are any!!
How the cake looks cut