Prepare your mise en place by measuring out all your ingredients.

Place your cake pan on the stove over low heat. Add 1/2 cup sugar (100 g) to the pan and melt it to make a caramel base. Remove from heat and set aside.

Blend all the flan ingredients in a blender until well combined. Set aside a little bit of the mixture.

Melt the chocolate with the butter using a double boiler or in the microwave in 10-second intervals until mostly liquid.

In a bowl, beat 6 eggs until thick and pale. Gradually add the remaining sugar, sprinkling it in to keep the eggs fluffy. Once the mixture is thick, gently fold in the melted chocolate using a spatula or spoon.

Once the chocolate is incorporated, sift in the dry ingredients (flour, baking powder, salt, and baking soda) and gently fold them in until fully combined.

Pour the chocolate mixture into the caramel-lined pan. Carefully pour the flan mixture in a thin stream along the edge of the pan. Cover the pan tightly with aluminum foil.

To cook, you can use a pressure cooker for 35-45 minutes, or as in this case, place the pan in a water bath and bake in the oven at 350°F (180°C) for about 1 hour and 15 minutes.

After baking, remove from the oven, let it cool slightly, and enjoy!