Prepare the flour as indicated on the box. You will need three eggs for the flour and four for the flan. Blend the cream cheese, milks, vanilla, and cornstarch in a blender. Prepare the mold by greasing it with cooking spray because if you use flour and butter or shortening, it will turn out white on the sides and look unappealing.
This cake is for a 22cm round ring mold; once the mold is greased, add the cajeta and brush it well.
Then pour in the flan first because if we put the cake in first, it will mix the flan with the cake and take away its chocolate color. Once we pour in the flan, immediately pour in the chocolate, cover with aluminum foil, and bake in a water bath. Place a mold with a little water and put the cake inside, baking both together.
With a little water and the cake inside, bake at 180 degrees for 1 hour and 45 minutes. To check if it’s properly cooked after the time, insert a toothpick or knife, and if it comes out clean, it’s done.
Let it cool overnight in the refrigerator. The next day, after refrigerating, decorate it with nuts.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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