Ingredients:
125g chocolate for melting
80g butter at room temperature
3 medium eggs
125g sugar
80g wheat flour
2 tablespoons of pure cocoa powder
A pinch of salt
For the flan:
300ml milk
4 large eggs
120g sugar
For the caramel:
4 teaspoons sugar
1 teaspoon water
Preparation:

1. Spray the mould with a spray to unmold easily or butter and flour it. Pour the caramel into the mould.
2. Melt the butter in the microwave, pour it into a large bowl and add the chopped chocolate. Beat with a whisk until the chocolate is completely melted (if necessary, put it back in the microwave for a few seconds)
3. Pour the eggs and sugar into another bowl. Beat with a whisk until they turn white (not until they form snow, just until they turn white). Pour into the chocolate mixture, stir with a spatula to integrate all the ingredients, and add the flour, cocoa powder and a pinch of salt. Mix with a whisk at low speed to avoid adding air to the mixture. Pour the mixture into the mould.
4. Prepare the egg flan: Beat the eggs with the sugar until they turn white. Add the milk and mix with a spatula. Pour the mixture into the mould, slowing it down with the spatula.
5. Place the mould in a bain-marie with the oven preheated to 180-190°C (the water has to be very hot and the bain-marie should reach more or less halfway up the mould. Approx. 1h 15m. Halfway through cooking, if it is browning on top, you can cover it with aluminium foil. Stick it in and check that the toothpick comes out stained but not wet. Let it rest until it cools. Turn it over to unmold.