Flancocho

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally, until the mixture turns into a golden caramel. Pour the caramel into a 9-inch round cake pan, tilting the pan to coat the bottom evenly. Set aside to cool and harden.
3. In a blender, combine the sweetened condensed milk, evaporated milk, 4 eggs, and vanilla extract. Blend until smooth. Pour the mixture over the hardened caramel in the cake pan.
4. In a large bowl, prepare the chocolate cake mix according to the package instructions, using the milk, vegetable oil, and 3 eggs. Carefully pour the cake batter over the flan mixture in the cake pan.
5. Place the cake pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan. This will create a water bath for baking the flancocho.
6. Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let it cool to room temperature.
7. Once cooled, refrigerate the flancocho for at least 4 hours or overnight to set.
8. To serve, run a knife around the edge of the cake pan to loosen the flancocho. Place a serving platter on top of the pan, then carefully invert the flancocho onto the platter. The caramel will create a delicious sauce on top of the cake.