Chocoflan

Ingredients

• 120 g cajeta or thick dulce de leche
• 150 g plain flour
• 40 g natural (non alkalised) cocoa powder
• 200 g caster sugar
• 3 g bicarbonate of soda
• 3 g fine salt
• 1 large egg, for the cake
• 120 ml buttermilk ⇄
• 80 ml neutral oil
• 120 ml hot black coffee
• 1 tin (395 g) sweetened condensed milk
• 340 g evaporated milk
• 4 large eggs, for the flan
• 10 ml vanilla extract

Equipment

Sheet pan

Allergen screen

Found: gluten · dairy · egg

Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.

Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.

Method

1. Butter a 24 cm bundt tin heavily into every crease, warm the cajeta until it just loosens, and spoon it over the base in one even layer rather than in lumps.
2. Whisk the flour, cocoa, sugar, bicarbonate and salt, beat in the egg, buttermilk and oil, then the hot coffee, and pour the thin batter over the cajeta.
3. Blend the condensed milk, evaporated milk, eggs and vanilla, strain, and pour it slowly over the back of a spoon onto the cake batter. It will sit on top and look wrong.
4. Cover tightly with foil, stand the tin in a roasting tray of boiling water reaching halfway up, and bake at 180C (350F) for 70 minutes to 85 minutes, until a skewer pushed into the cake band comes out clean. 70 min
5. Cool 30 minutes, chill 4 hours, then invert onto a plate: the flan is now on top and the cajeta has run down it. 30 min