Measure and prepare all ingredients before starting.

Make the caramel: Add the sugar to a pan over low heat and stir until it turns an amber yellow color. Pour it into the pan you’ll use for the cake.

In a blender, combine the eggs, sweetened condensed milk, and vanilla extract.

Add the evaporated milk and blend until fully combined. Set aside.

Melt the chocolate and butter together in the microwave in 10-second intervals until completely melted. Let cool slightly.

In a bowl, beat the eggs until they are pale and have increased in volume and are airy.

Sift together all the dry ingredients.

Gently fold the melted chocolate into the beaten eggs to keep the mixture airy.

Fold in the dry ingredients until fully incorporated. Pour this batter into the pan over the caramel.

Carefully pour the flan mixture over the cake batter to avoid mixing the layers. Cover with aluminum foil and place in a pressure cooker. Cook for about 35 minutes.

Once cooked, remove the foil, place a plate on top, and carefully invert the cake in one smooth motion.

Your delicious chocoflan is ready to enjoy with family or friends.