Chocolate cake with soufflé "Flan"

Ingredients:

Sponge cake

• 10 tbsp butter, room temperature
• 1 cup of sugar
• 1 egg, room temperature
• 1 and 3/4 cups premium flour
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1/3 cup cocoa powder
• 1 and 1/4 tbsp. sour milk
• Special equipment: Bandt cake pan with a hole in the center, 12-cup capacity.

Flan

• 360 ml of concentrated milk
• 420 ml. sweetened condensed milk
• 110 g of cream cheese, room temperature
• 3 eggs
• 1 tbsp vanilla extract
• Soft butter, for greasing the pan
• 1/4 cup Kaheta sauce or caramel sauce

Topping

• 1/4 cup Kaheta sauce or caramel sauce
• 1/4 cup chopped pecans or walnuts

Preparation:

1. Place a rack on the middle shelf and preheat the oven to 175°C.
2. Lightly butter the sides of a loaf pan, then pour 1/4 cup of the Kaheta sauce into the bottom and set the pan in a larger baking dish (the pan will act as a water bath during baking).
3. Sponge cakePlace the butter and sugar in a bowl and beat with a handheld electric mixer or stand mixer until light and fluffy, then beat in the egg. Sift the flour, baking powder, baking soda, and cocoa into a medium bowl. Whisk 1/3 of the flour mixture and half of the sour milk into the egg mixture. Repeat with the remaining ingredients, finishing with the flour mixture. Mix until smooth.
4. FlanIn a blender, combine evaporated milk, condensed milk, cream cheese, eggs, and vanilla. Blend on high speed for 30 seconds.
   
   Transfer the batter to the cake pan and spread it evenly. Slowly pour the flan mixture over the batter. Cover the pan with foil and pour hot water into the pan to cover it by about 2.5 cm.
5. Carefully place the baking sheet in the oven and bake for 1 hour. The cake should feel firm to the touch and no dough should stick to a toothpick. When the cake is done, remove it from the water bath and let it cool to room temperature, about 1 hour.
6. Cover the pan with an inverted serving dish, pressing the edges tightly together, shake gently and turn over.
7. Remove the pan and if there is any remaining Cajeta sauce, scrape it onto the cake, garnish with chopped pecans and serve!
   
   Chef's recommendations
   
   The layers may blend when you pour them into the pan, but they will separate completely during baking, and when you turn the cake out onto a serving plate, the flan layer will be on top. I like to eat the chocoflan warm, but traditionally it's chilled for 24 hours before serving.
   
   Flan is a luxurious, creamy egg custard. It's often flavored with vanilla and baked in a double boiler to preserve its delicate texture.
   
   Cajeta sauce is a thick cream or paste made from caramelized sugar and milk. It can be used as a standalone dessert or as a topping. This sauce is also known as "Dulce de Leche" and is sold in many supermarkets, Latin American specialty stores, and online. It can be substituted with thick caramel sauce or sweetened condensed milk.