Chocoflan Tunnel Cake

Chocoflan Tunnel Cake

Chocoflan Tunnel Cake:

For the cake layer:

1 1/2 cups half and half

1/4 cup butter

1/2 cup cocoa powder

2 cups sugar

3 oz. unsweetened chocolate baking squares, chopped

2 cups flour

1 tsp. baking powder

1 1/2 tsp. baking soda

3/4 tsp. ground cinnamon

3/4 tsp. salt

12 oz. caramel sauce or dulce de leche, divided

2 eggs

1 tsp. vanilla extract

For the flan layer:

3 oz softened cream cheese

3 eggs 

1 (14 ounce) can sweetened condensed milk

1 1/2 cup half & half

1 tsp. vanilla extract

1/8 tsp. ground cinnamon

For the garnish:

1/3 cup white chocolate shavings

Preheat oven to 350 degrees F. Heat hot water for a water bath.  

In medium saucepan on medium heat, bring half and half, butter, and cocoa powder to a simmer, whisking until smooth. Add sugar, whisking until smooth. Turn off heat and add baking squares. Stir until smooth and creamy. Remove from heat. Allow to cool about 5 minutes.   

Combine flour, baking powder, baking soda, cinnamon, and salt into a bowl. Whisk to incorporate. Set aside.  

Generously spray bundt pan with cooking spray. Drizzle the bottom with 1/3 cup caramel sauce or dulce de leche.

Place 2 eggs into a mixing bowl and beat slightly. Slowly drizzle 1/4 cup of the warm chocolate mixture, whisking briskly to incorporate. Slowly drizzle the remaining chocolate mixture into the egg mixture, whisking briskly. Add vanilla extract. Working in thirds, add the flour mixture into the wet until just incorporated. Pour batter into bundt pan.   

Using an electric mixer, beat cream cheese and 3 eggs until smooth. Add the remaining flan ingredients, beating until smooth, about 1 minute. Pour gently over cake batter

Tightly cover with a bunt pan greased foil. Place in a roasting pan. Add 1 inch of hot water to pan. Bake for 110 minutes or till a toothpick comes out clean. Cool completely before unmolding. To unmold place the bundt pan upright in a bowl of hot water for a minute. Invert pan onto a plate and give it a good shake. 

Garnish with white chocolate shavings. Serve cake with a drizzle of caramel sauce. Serves 10.