Upside Down Flan
- 1/2 cup dulce de leche
- 3/4 cup sugar
- 3/4 cup flour
- 1/3 cup unsweetened Dutch-processed cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 3 tablespoons vegetable oil
- 5 eggs
- 1 tablespoon pure vanilla extract
- 1 can (12 ounces) evaporated milk
- 1 can (14 ounces) sweetened condensed milk
Heat oven to 375. Lightly brush the bottom and sides of an 8 inch cake pan with oil. Gently heat dulce de leche and pour into prepared pan. Place in refrigerator to chill.
Sift together sugar, flour, cocoa powder, baking soda, baking powder and 1/4 teaspoon salt into a large mixing bowl. In a separate bowl, whisk together buttermilk, vegetable oil, one egg and 1/2 tablespoon vanilla. Add to dry ingredients and pour this batter over chilled dulce de leche.
Combine evaporated milk, condensed milk, 4 remaining eggs, 1/2 tablespoon vanilla and 1/4 teaspoon salt. Whisk well so batter is completely smooth. Gently pour batter over chocolate layer.
Loosely cover cake tin with foil and set in a baking dish. Fill dish with enough boiling water that cake tin is 1/2 submerged in water. Carefully transfer to oven and let bake until tooth pick inserted into center of cake comes out clean, about 1 hour. Remove from oven and let cool at least 4 hours - best refrigerated and held over night. Run a sharp knife around edge of cake. Gently warm bottom of cake tin by passing over low burner just to warm. Whisper just a few words of encouragement. Turn out onto a serving platter - with a slight edge to catch any delicious runny sugar. Serve in wedges.