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Chocolate Flan Cake

Here's what you need:

-Large bundt pan (at least 12 cup size)
-Large roasting pan
-1 can of cateja (can buy at most supermarkets in the Hispanic section)

-1 (14 oz.) can of sweetened condensed milk

Place unopened can into a large pan and fill pan with water ensuring to cover can completely. Cover pan and bring water to a boil. Turn heat down to med-low and boil can for 3-4 hours. Add more water as necessary to cover can of milk. Remove can from hot water with tongs and allow can to cool. Open can and voila! You have cateja! You can do several cans at the same time so that you can keep some on hand.

-1/2 c. unsalted butter, plus 2 TBS at room temp
-1 c. sugar
-1 egg, at room temp
-1 tsp. dark rum
-1 tsp. vanilla extract
-4 oz. bittersweet chocolate, melted
-1/3 c. cocoa powder (if you can find dark chocolate that works best)
-1 3/4 c. flour (best if you can use 1 c. cake flour and the rest all-purpose. I have used all all-purpose and it still works out great.)
-3/4 tsp. salt 
-3/4 tsp. baking soda
-3/4 c. baking powder
-1 1/4 c. buttermilk

- 1 (12 oz.) can of evaporated milk
- 1 (14 oz.) can of sweetened condensed milk (splurge for a good brand)
-3 large eggs, at room temp
-4 oz. of cream cheese, at room temp.
-1 TBS vanilla extract

-1/4 c. pecans, chopped
-1/4 c. cateja
-1 TBS whole milk

1. Fill roasting pan with 1 inch of water and place in oven. Preheat oven to 350 degrees. Coat bundt pan with 1 tsp. of butter. Warm 1/2 cup of cateja in the microwave and pour on bottom of the bundt pan. Try not to get on the sides of the pan.

2. Prepare the cake. Place sugar and butter in a mixing bowl and use a hand mixer to beat together until light and fluffy. Add the egg and mix to combine. Next add the rum, vanilla extract and melted bittersweet chocolate and mix until incorporated. In a separate bowl sift or use a wire whisk to combine the cocoa powder, flour, baking soda, baking powder, and salt. Add 1/3 of flour mixture to bowl and half of the butter milk into the egg mixture. Repeat again. Add the last 1/3 of flour mixture and beat until incorporated. The batter will be thick. Carefully spoon the mixture into the bundt pan on top of the cateja. Be careful to avoid spilling the batter on the sides. 

3. Prepare the flan. Place all ingredients into a blender and blend on high for 30 seconds until well combined. Carefully and slowly pour the flan mixture on top of cake batter in the bundt pan. Cover bundt pan with foil. Remove the roasting pan from the oven and carefully place bundt pan into the water bath. Make sure that the water comes up at least an inch on the bundt pan. Add more hot water to roasting pan if necessary. 

4. Place roasting pan back into the oven and bake for 50-60 minutes, until the cake top bounces back or a toothpick comes out clean. Remove roasting pan from oven and remove bundt pan from water bath. Transfer cake to a wire rack and allow the cake to rest in the pan to room temperature, about 2 hours and then refrigerate at least 8 hours or overnight.

5. After the cake is chilled, place 1/3 bottom of the bundt pan in a bowl of hot tap water for about a minute. Invert cake on to a cake platter. Microwave the cateja and milk for about 10-15 seconds. Stir until combine and add more milk if necessary to get the a good consistency so that you can drizzle it on the top of the cake. (You want it thick, but just thin enough to drizzle.) Drizzle the cake with cateja and sprinkle with toasted pecans. 

Enjoy a little slice of heaven! The cake is slightly dense and fudgy and the flan is creamy and delicate.

Recipe taken from: {www.somethingquitedomestic.blogspot.com}