Flan
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Flan
Dulce de Leche Chocoflan Cake
EL MEJOR NIDO
Dulce de Leche Chocoflan Cake
Level
Intermediate
Prep
20 min
Cook
1 hr 10 min
Servings
24 servings
- This Dulce de Leche Chocoflán Cake is a tastier version of our traditional chocoflan. The caramelized touch of the dulce de leche makes it unique.
Key Ingredients
Ingredients
- ●
Nonstick cooking spray
- ●
1 1/2 cups granulated sugar, divided
- ●
1 1/2 cups all-purpose flour
- ●
1 teaspoon baking soda
- ●
1/2 teaspoon baking powder
- ●1/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
- ●2 3/4 cups NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, divided
- ●
1 tablespoon fresh lemon juice
- ●
1/2 cup (1 stick) unsalted butter, softened
- ●
4 large eggs, divided
- ●1 can (13.4 ounces) NESTLÉ LA LECHERA Dulce de Leche
Make It
Step 1
Preheat oven to 350° F. Move oven rack to lowest position. Spray a 10-inch Bundt pan with nonstick cooking spray. Place a roasting pan half filled with water in the oven.
Step 2
Heat 1/2 cup sugar in small saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and caramel colored. Quickly pour onto bottom of prepared Bundt pan; swirl around bottom to coat.
Step 3
Sift flour, baking soda, baking powder and cocoa in a small bowl. In a separate small bowl, stir together 1 1/4 cups evaporated milk and lemon juice.
Step 4
Place butter and remaining 1 cup sugar in a large mixing bowl, beat until light and fluffy. Beat in 1 egg. Alternately add in flour mixture and evaporated milk mixture. Beat until fully combined. Pour into prepared Bundt pan.
Step 5
Place dulce de leche, remaining 1 1/2 cups evaporated milk and remaining 3 eggs in a blender; cover. Blend until combined. Pour over cake batter. Cover with foil.
Step 6
Place Bundt pan in the roasting pan in the oven. Bake for 1 hour and 10 minutes or until wooden pick inserted in cake comes out clean. Remove pan from water.
Step 7
Let cool completely. Invert cake onto a serving dish.
