Ingredients

For the chocolate cake:

• 125g melting chocolate

• 80g butter (room temperature)

• 3 medium eggs

• 125g sugar

• 80g all-purpose flour

• 2 tablespoons unsweetened cocoa powder

• A pinch of salt

For the flan:

• 300ml milk

• 4 large eggs

• 120g sugar

For the caramel:

• 4 teaspoons sugar

• 1 teaspoon water

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Instructions

1. Prepare the mold:
   Grease the mold with cooking spray for easy release, or butter and flour it well. Pour the caramel into the bottom of the mold.

2. Melt the chocolate mixture:
   Melt the butter in the microwave, then add the chopped chocolate into a large bowl. Whisk until the chocolate is completely melted (microwave again for a few seconds if needed).

3. Make the cake batter:
   In a separate bowl, beat the eggs and sugar until the mixture lightens in color (no need for stiff peaks, just pale). Pour this into the chocolate mixture and fold with a spatula until well combined. Add the flour, cocoa powder, and pinch of salt. Mix with a whisk on low speed to avoid incorporating too much air. Pour the batter into the prepared mold.

4. Prepare the flan:
   In another bowl, beat the eggs and sugar until they lighten in color. Add the milk and mix gently with a spatula. Slowly pour this flan mixture into the mold over the cake batter, using a spatula to break the fall and avoid mixing.

5. Bake in a water bath:
   Place the mold in a larger baking pan filled with very hot water (the water should reach about halfway up the sides of the mold). Bake in a preheated oven at 180–190°C (350–375°F) for approximately 1 hour and 15 minutes.
   Halfway through, if it starts to brown too much on top, cover loosely with aluminum foil.
   Insert a toothpick—it should come out with some moist crumbs but not wet.

6. Cool & unmold:
   Let it cool completely before flipping and unmolding onto a serving plate. Enjoy your rich, creamy, and stunning chocoflan!