>> title: Chocoflan
>> category: Custards & Puddings
>> tags: chocolate, custard, caramel, mexican, oven
>> counters: Panadería
>> aka: chocoflan, choco flan, pastel imposible, impossible cake, magic flan cake, flan de chocolate
>> pairs-with: flan, tres-leches-cake
>> servings: 12
>> time: 6 hr 10 min
>> slack: unforgiving — you do not see either layer until it is inverted: pulled early the cake is raw under the custard, left long the custard breaks

>> step: cook to an amber caramel, pour into the pan
Cook @granulated sugar{3/4%cup}(150 g) with @water{2%Tbs}(30 mL) ~caramel{8%min} to a clear amber and swirl it over the base of a greased 12-cup #bundt pan{}.

>> step: beat the cake batter and spread it over the caramel
Beat @softened unsalted butter{1/3%cup}(75 g), @granulated sugar{2/3%cup}(135 g), @egg{1%large}(50 g), @cocoa powder{1/3%cup}(30 g), @all-purpose flour{1%cup}(120 g), @baking soda{3/4%tsp}(4 g), @table salt{1/2%tsp}(3 g) and @buttermilk{1/2%cup}(120 mL) to a smooth batter, then spread it over @&(~1)caramel{}.

>> step: blend the custard and pour it on top
Blend @evaporated milk{12%oz}(354 mL), @sweetened condensed milk{14%oz}(397 g), @eggs{4%large}(200 g), @cream cheese{4%oz}(115 g) and @vanilla extract{1%Tbs}(15 mL) smooth and pour it gently over @&(~1)cake batter{}.

>> step: bake in a water bath at 350°F 60 min
Cover @&(~1)filled pan{} with foil, set it in a roasting tin of hot water, and bake at 350°F ~bake{60%min} until the flan is set and a skewer through to the cake comes out clean.

>> step: cool, chill 4 hr, then invert
Cool @&(~1)baked chocoflan{} ~cool{1%hr}, then ~chill{4%hr} before running a knife round and inverting it onto a rimmed plate so the caramel runs down.