For the flan:
1 can evaporated milk.
1/” of condensed milk.
100 gr cream cheese.
1 tablespoon vanilla essence.
For the chocolate bread:
1 box of chocolate cake mix.
1 1/4 cup water.
1/3 cup oil.
Butter for greasing.
Flour for the mold.
5 large spoonfuls of caramel.
1/2 cup milk (0 plus depending).
Blend the eggs.
Add evaporated milk.
And then the vanilla.
Chocolate bread preparation
Add the cake mix flour to a bowl.
Add the water and mix with a whisk or spoon in an encircling manner.
Add the eggs one at a time and continue mixing.
Pour in the oil and continue beating until a smooth, lump-free consistency is obtained.
While the batter is resting, grease the mold with butter and cut the waxed paper according to the required diameter.
Add a little flour to cover each space.
Then, pour all the product over the mold.
Hold a spoon over the contents just in the center, and through it begin to slide the flan mixture.
Step 3: Serve
Cover with aluminum foil.
Bake in a double boiler for 45 minutes.
Let the mold cool.
Serve and cover with cajeta and dulce de leche.