1. Preheat the oven to 350F, with the rack in a middle. Brush the Nordic Ware Crown pan with 1 Tablespoon of melted butter ensuring every crevice inside is coated; set aside. Since you’ll have extra batters, brush 3 8” ramekins with butter. I find the best way to coat this pan is to dip a pastry brush into the melted butter then paint the inside of the pan.
2. Boil water (I did about 10 cups) – enough to go up 1 1/2” up the sides of the crown pan and 1/2” way up the ramekins

Make the Cake

1. In the bowl of a stand mixer fitted with the paddle attachment cream the butter and white sugar for 5 minutes until light and fluffy. While the butter is creaming in a separate bowl sift together the ap flour, cake flour, both cocoa flours, baking powder, baking soda, salt and espresso powder; set aside.
2. With the mixer on low add in the egg and chocolate extract and beat until combined.
3. Turn the mixer off and add 1/3rd of the flour mixture. Turn the mixer on low just to barely combine. With the mixer running add in 1/2 of the buttermilk and mix just until barely combined scraping down the sides. Repeat by adding another third of the flour, mixing until combined followed by the rest of the milk and the rest of the flour. Remove the bowl from the mixer, scrape down the sides and bottom. Remove 2 cups of batter to a smaller bowl and set aside. Set the larger bowl aside.

Make the White Chocolate Flan

1. In a blender add the 4 eggs, softened cream cheese, white chocolate, vanilla, condensed milk and evaporated milk. Blend on high for 1 minute exactly.

Assemble

1. Place the Crown pan inside a larger pan that is at least 2” deep pan as you’ll be baking this with a water bath method. I found using a metal 9×13” pan was fine. Do the same with the ramekins – again a 9×13” metal pan works well.
2. Place 1/2 cup of the warmed Dulce de Leche in the bottom of the Crown pan. Take 3 tablespoon of the Dulce de Leche and place into the bottom of the ramekins Carefully spread the large bowl of cake batter into the pan trying to get it in evenly. Take the small bowl of batter and divide that between the 3 ramekins. Take the batter no more than 1/2 way up the side of the ramekins. If need be, use a fourth. Slowly pour the flan batter over the back of a large serving spoon into the crown pan taking it no more than 1/2” from the top. You need that 1/2” of space.
3. Pour the remaining flan batter into the ramekins leaving a 1/4” space at the top. Cover the Crown pan with buttered foil as well as each ramekin. (butter the foil and place buttered side down). Place the larger pans (each should contain the batter filled Crown pan and the ramekins) into the oven.
4. Carefully pour the hot water into the larger pans taking the water up 1 1/2” up the sides of the Crown pan and 1/2 way up the sides of the ramekins. Bake the ramekins for 50 minutes (do not peak) and the Crown pan for 70 minutes (again no peaking!). When done, carefully remove the pans from the oven (remember there is hot water so be careful!). Remove the foil and place the Crown pan and ramekins on a cooling rack. Allow to cool completely.
5. To unmold grab the Crown pan and gently shimmy shake the pan from side to side and up and down lightly to help loosen it. Place a larger plate on top of the crown pan, in one swift movement invert the pan and plate so the plate is on the bottom and gently pull up. If the cake doesn’t slide out just gently shake the cake and plate up and down. It’ll slide out.
6. For the ramekins I find taking a small thin blade around the edges helps it slide out easily. Just place a plate over top, invert and the chocoflan will slide out. Any Dulce de Leche left in the pans use a spatula and pull out letting it drizzle on the chocoflan. Place the chocoflans in the fridge uncovered for 2 hours or until chilled. Remove from the oven, cover with plastic wrap and chill overnight. The chocoflan is best the next day.
7. To serve, heat up the remaining Dulce de Leche and pour over each slice of the chocoflan. Store in the fridge covered