This magic trick, I mean recipe, bakes like a cake, but when turned over onto a serving platter, tastes and looks like a flan. Oh so yummy and an impressive dessert for Valentine’s Day!

For The Flan:

• 6 ounces cream cheese
• 3/4 cup evaporated milk
• 1 can sweetened condensed milk
• 4 eggs

Preheat the oven to 325°F. Using a stand mixer or food processor, beat the cream cheese, evaporated and condensed milks and eggs until well-combined. Set aside.

For The Chocolate Cake:

• 3/4 cup store-bought Dulce de Leche
• 1 cup granulated sugar
• 3/4 cup plus 2 tablespoons all-purpose flour
• 1/3 cup unsweetened cocoa
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 large egg, lightly beaten
• 1/2 cup boiling water

Butter and flour a 9-inch tube pan and pour the Dulce de Leche into the pan, distributing it evenly. Combine the sugar, flour, cocoa, baking soda, baking powder and salt in a large mixing bowl and stir until blended.

Add the milk, oil, vanilla extract and egg to the dry mixture and mix until combined. Stir the boiling water into the batter with a spatula, then pour the mixture into the prepared pan.

Pour the Flan mix evenly over the Chocolate Cake batter. Place the tube pan in a roasting pan large enough to hold the pan with at least 1-inch of room around the pan on all sides. Fill the roasting pan with hot water about halfway up the sides of the tube pan (you are making a Bain Marie). Bake for about 50 minutes, or until a cake tester comes out clean when inserted in the center of the cake. Cool the cake, then turn it out onto a serving platter.