Chocoflan Tunnel Cake

Preheat oven to 350 F. Heat a saucepan of water to near boiling. You’ll use it later for a water bath.

In medium saucepan on medium heat, bring half-and-half, butter and cocoa powder to a simmer, whisking until smooth. Add sugar and whisk until smooth. Turn off heat and add baking squares. Stir until smooth and creamy. Remove from heat. Allow to cool for about 5 minutes.

Combine flour, baking powder, baking soda, cinnamon, and salt into a bowl. Whisk to incorporate. Set aside.

Generously spray a standard size bundt pan with cooking spray. Drizzle the bottom with 1/3 cup of the caramel sauce or dulce de leche. Reserve the rest for topping the finished cake.

Place the eggs into a mixing bowl and beat slightly. Slowly drizzle 1/4 cup of the warm chocolate mixture into the eggs, whisking briskly to incorporate. Slowly drizzle the remaining chocolate mixture into the egg mixture, whisking briskly. Add vanilla extract. Working in thirds, add the flour mixture into the wet ingredients until just incorporated. Pour batter into bundt pan. Set aside.

For the flan layer: In a mixing bowl using an electric mixer, beat cream cheese and eggs until smooth. Add the remaining flan ingredients and beat until smooth, about 1 minute. Pour this gently over the cake batter.

Tightly cover the bundt pan a sheet of greased foil. Place bundt pan into a roasting pan. Add 1 inch of hot water into the roasting pan. Put the pans into the oven. Bake for 110 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove pans from oven, remove bundt pan from the water and set it on a rack.

Cool cake completely before removing it from the pan. To un-mold place the bundt pan upright in a bowl of hot water for a minute. Then invert pan onto a plate and give it a good shake.

Garnish with white chocolate shavings. Serve cake with a drizzle of the remaining caramel sauce.