First, prepare all your ingredients and equipment so you can work more easily.

To make the caramel, add 1 cup (200 grams) of white sugar to the pan you’ll use for the chocoflan. Heat over medium until it turns a golden color, being careful not to burn it. Set aside in the same pan.

Next, make the flan. In a blender, combine 6 eggs, the can of evaporated milk, the can of sweetened condensed milk, the tablespoon of cornstarch, and the vanilla extract. Blend until smooth and set aside.

Now, make the cake. First, melt the chocolate and butter together in a double boiler, then set aside.

Next, place the 6 eggs in a bowl and beat with a whisk or electric mixer until they are light and fluffy.

Once the eggs are ready, gently fold in the melted chocolate.

After all the chocolate is incorporated, gradually add the dry ingredients (flour, baking powder, salt, sugar, and baking soda), which you have already mixed together, and continue mixing.

Pour the cake batter over the caramel in the pan.

Pour the reserved flan mixture on top of the cake batter.

Cover with a lid and cook in a water bath (bain-marie) for about 30 minutes, then it’s ready.