Heat the sugar in a saucepan over medium heat until it melts and turns into caramel. Do not stir with a wooden spoon, or the caramel may crystallize. Once the caramel is ready, pour it into the pan and let it cool.

Separate the egg whites and yolks. Beat the yolks with half of the sugar. In a separate bowl, beat the egg whites, gradually adding the remaining sugar, until stiff peaks form. Sift half of the flour and cocoa powder over the yolk mixture, then gently fold in half of the beaten egg whites. Repeat with the remaining flour and egg whites until you have a smooth batter. Pour the batter over the cooled caramel. Bring some water to a boil for the water bath.

Combine the evaporated milk, sweetened condensed milk, cream cheese, and eggs in a blender. Blend until smooth. Carefully pour this mixture over the chocolate cake batter. Cover the pan with its lid, or if you don't have one, use aluminum foil. Place the pan inside a larger baking dish and pour the boiling water into the larger dish to create a water bath.

Bake in a preheated oven at 350°F (180°C) for 1 hour and 25 minutes. After baking, let it cool for at least 1 hour, then refrigerate for at least 4 hours. After chilling, run a thin spatula or knife around the edges of the pan to loosen the chocoflan. Carefully invert the pan to release the chocoflan.

Thank you!