Chocoflan??!!

Myles emailed us this past Tuesday and said he had chocoflan. What??  Myles said is was one of the best desserts he ever had. So Ryan and I did a quick google search and found recipes for Chocoflan. Looks like chocolate cake with flan on top. Myles said that his had flan on the bottom. I said they made it wrong. He said no, it was authentic!
Then on Wednesday, I got a call from Ryan at work. The conversations goes like this:
He says, "I sent you a picture. Can you look at it?"
Me, "A Picture? It's busy, maybe I can look later. What is it a picture of?"
Ryan, "Just something I made. You have to look at it."

Finally several hours later, I got a chance to pull up my email and this is what I found:

I made chocolate cake flan. I used dulce de leche instead of caramel sauce. Now it has to chill for several hours, then we can eat it. 🍮

He found a recipe and made it! I was so impressed! So of course I had to post it. The flan he made is excellent! The chocolate cake could use some work - but that could be because of the cake mix he used - just some old (and I mean really old) cake mix he found in the basement. It did turn out super moist and was great with Dulce De leche poured over it. Next time I think we will use a better cake recipe or at least a fresher cake mix. Also we decided next time use milk instead of water, and butter instead of oil. 

He found a recipe on allrecipes and made a few changes:

1/2 cup dulce de leche
1 box devils food cake mix
1 cup water
1/2 cup vegetable oil
3 large eggs
Flan:
4 ounces Greek cream cheese, softened
4 large eggs, at room temperature
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 teaspoon vanilla extract

Heat oven to 350 degrees F. Coat 12-cup fluted tube pan with no-stick cooking spray. Place piece of rolled up foil over tube of pan to prevent cake from dropping down inside. Pour dulce de leche topping into prepared pan.
Prepare cake mix according to package directions using the water, oil and eggs. Pour evenly over dulce de leche.
Combine cream cheese, eggs, sweetened condensed milk, evaporated milk and vanilla in blender. Pour slowly over cake batter. NOTE: While baking, the cake rises and the milk mixture goes to the bottom.
Coat piece of foil with no-stick cooking spray. Cover pan, coated side down, tightly with foil. Place pan in large roasting pan. Pour hot water into roasting pan to a depth of 2 inches.
Bake 1 and 1/2 hours or until toothpick in center still has a few moist crumbs. Remove cake and roasting pan from oven. Leave cake in the water filled roasting pan for 10 minutes. Then remove it to a cooking rack. Cool 15 minutes. Remove foil and invert onto serving plate. Cool 1 hour at room temperature. Chill 4 hours or overnight.

Ryan has turned into a great cook! Sometime I will have to post the recipe he made me for Valentines day: Low Carb Parmesan Crusted Chicken with Creamy Bacon Sauce and grilled asparagus.