For the chocoflan you'll need a deep baking pan(33x23cm) and another one, larger then first pan.

Caramel:

Heat  the 200g granulated sugar and 100ml water in a sauce pan until it begins to boil and melt.

Let it boil, stir regularly until it begin to caramelize and will have an amber colour.

This is my caramel ready for use.

Immediately pour the caramel into the bottom of deep baking pan.

You need to move very fast here - using a tablespoon cover with caramel the bottom and a part of the sides of baking pan.

Preparing the Flan:

In a bowl mix 8 eggs, 100g sugar, 1000ml of milk and vanilla extract.

You can add here some lemon juice and zest, if you don't like the smell of eggs.

Chocolate Cake:

In other bowl mix together 2 eggs, 125g granulated sugar, 100ml vegetable oil, 160g white flour, 1 tsp baking powder and 2 tbs cacao powder.

Here you can add some rom flavour if you like.

Here is the cake batter.

Pour the flan mix into the baking pan with caramelized sugar.

Slowly pour the cake batter over the flan mixture.

Place the pan with chocoflan in a larger roasting pan. Add 1-2 cups of water into this roasting pan, it will serve as a water bath during baking.

When the cake is done remove from the water bath and cool completely to room temperature, about 1 hour.

You could serve it now but it wil be better to refrigerate it for 3-4 hours.

Then run a thin knife around the cake to loosen it from the side of the pan.

Cover the pan with a big dish, invert and shake it easy up and down.

Remove the pan and the cake is ready, but better chill it for 4-5 hours before serving.

Very delicious, creamy and melt in your mouth.

Bon Appetit!