- 1 Can Sweetened Condensed Milk, 14 oz
- ½ Cup Half and Half
- 2 Tablespoons Cream Cheese
- 1 Large Egg + 1 Egg Yolk
- 1 Teaspoon Vanilla Extract
- ½ Cup All Purpose Flour
- ¼ Cup Cocoa Powder
- ½ Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ¼ Cup Butter, melted
- ½ Cup Granulated Sugar
- 1 Large Egg
- ½ Teaspoon White Vinegar
- ⅓ Cup Half and Half
- 3 Tablespoons Caramel Sauce, (any store bought caramel sauce will work)
- 1-2 Teaspoons Butter, to coat the bundt pan
1Prepare your 7 inch metal bundt pan by coating the entire interior of the bundt pan very well with butter, use your hands/fingers to get the butter into all the grooves of the pan. You want a very generous coating. (A bundt pan is necessary for this recipe, don’t use a springform or regular pan – it will not cook evenly)
2Pour 3 Tablespoons of Caramel Sauce into the bottom of your bundt pan, if the caramel sauce is thick, microwave it for 5-10 seconds so it’s pourable. (I used Trader Joe’s Fleur de Sel Caramel Sauce)
3Prepare the flan mixture by placing ½ Cup of Half and Half, 1 Can of Sweetened Condensed Milk, 1 Teaspoon of Vanilla Extract and 2 Tablespoons of Cream Cheese into your blender, blend on medium until it looks blended and there are no cream cheese pieces floating around – usually takes 30-60 seconds. Add 1 Large Egg + 1 Egg Yolk and blend on low just until the eggs are blended in and the mixture looks smooth and set aside.
4Add ½ Cup of All Purpose Flour, ¼ Cup of Cocoa Powder, ½ Teaspoon of Baking Powder and ½ Teaspoon of Baking Soda into a bowl and whisk well and set aside (*Optional – you can also sift this mixture if your cocoa powder seems lumpy)
5In a separate large bowl, add ¼ Cup of Melted Butter, ½ Cup of Sugar, 1 Large Egg, ⅓ Cup of Half and Half and ½ Teaspoon of White Vinegar – stir well with a whisk until the mixture looks smooth. Add the flour/cocoa mixture and stir until just combined.
6Pour the chocolate cake batter into the bundt pan and use a spoon to even it out. Slowly pour the flan mixture on top of the cake batter, don’t worry if it looks like some of the cake batter got into the flan. Cover the top of the bundt pan well with a piece of foil.
7Place 1 Cup of Water into your Instant Pot and place your trivet in it. Carefully place the bundt pan on top of the trivet and seal the Instant Pot lid. Switch the knob to Sealing and set the Instant Pot for High Pressure / Manual for 22 Minutes. When the timer is up, wait 10 minutes while it releases the pressure naturally, then switch the knob to Venting to release the rest of the steam. When the pin drops, open the lid.
8Carefully remove the bundt pan from the Instant Pot, I just used the trivet handles and lifted it out with the trivet. Remove the foil and let it cool on the counter for about 60 minutes. Some people like to eat this warm, so you could serve this once the pan is cool enough to handle. The cake needs to be removed from the pan before you refrigerate it. Place a large plate on top of the bundt pan, then holding the plate and pan securely together, flip it over and the flan cake should slide out easily onto the plate.
9If you prefer to eat the flan cake cold, refrigerate it for 2 hours. You can garnish the top of the cake with chopped pecans if you prefer and serve the slices with a large dollop of whipped cream. Enjoy!