Instructions

1. Preheat the oven to 350°F (175°C).
2. In a small saucepan, combine 1 cup of sugar and 1/4 cup of water. Cook over medium heat, stirring constantly until the sugar dissolves and turns into a light amber caramel syrup. Be careful not to burn it.
3. Quickly pour the caramel syrup into a 9-inch round baking dish, swirling it around to coat the bottom evenly. Set aside to cool and harden.
4. In a microwave-safe bowl, melt the chopped chocolate in 30-second intervals, stirring in between until smooth and completely melted. Allow it to cool slightly.
5. In a separate bowl, whisk together the evaporated milk, sweetened condensed milk, eggs, and vanilla extract until well combined.
6. Gradually pour the melted chocolate into the milk mixture, whisking constantly to ensure it is well blended.
7. Pour the chocolate mixture into the caramel-coated baking dish.
8. Place the baking dish in a larger baking pan and fill the larger pan with hot water, creating a water bath to gently cook the flan.
9. Bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
10. Carefully remove the baking dish from the water bath and let it cool to room temperature.
11. Once cooled, refrigerate the flan for at least 4 hours or overnight to fully set.
12. To serve, run a knife around the edges of the baking dish to loosen the flan. Invert the dish onto a serving plate, allowing the caramel syrup to drizzle over the flan.
13. Slice and serve chilled. Enjoy your delightful chocolate flan!