1. Prepare the Caramel

Begin by making the caramel, which will form the base of your Mini Choco Flan. In a small saucepan, combine 1/2 cup of sugar and 2 tablespoons of water. Place the saucepan over medium heat and stir occasionally until the sugar dissolves. After the sugar has dissolved, stop stirring and allow the mixture to simmer for about 5-7 minutes, or until it turns golden brown. Be careful not to let it burn.

Once the caramel has reached the right color, immediately pour it into the bottom of each of your mini cheesecake pans or ramekins. Swirl the caramel gently to cover the bottom of each pan, and set the pans aside to cool and set while you prepare the other layers.

2. Make the Chocolate Cake Layer

Next, prepare the chocolate cake batter. In a large mixing bowl, combine the chocolate cake mix with 1/2 cup of water, 1/2 cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. Use a hand mixer or whisk to mix the ingredients together until the batter is smooth and fully combined.

Pour the cake batter evenly over the set caramel layer in each pan, filling each about halfway. You don’t need to spread the batter out; it will settle on its own as it bakes.

3. Prepare the Flan Layer

Now, it’s time to make the flan. In a separate mixing bowl, whisk together the sweetened condensed milk, evaporated milk, 3 large eggs, and 1 teaspoon of vanilla extract until smooth. This will create a rich, creamy custard base.

Slowly pour the flan mixture over the chocolate cake batter in each pan. You should be careful while doing this to avoid mixing the two layers; the flan layer will naturally settle at the bottom of each pan, while the cake layer will stay on top.

4. Bake the Mini Choco Flans

Preheat your oven to 350°F (175°C). Once the oven is ready, place the pans with the cake and flan layers into a larger baking dish. This will allow you to bake the Mini Choco Flans in a water bath, which helps them cook evenly and prevents them from drying out.

Pour hot water into the larger baking dish around the mini pans, about halfway up the sides. This water bath ensures the flan layer sets properly and prevents the cake from getting too dry or overcooked.

Carefully place the baking dish into the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. The flan layer should also appear set, and the top of the cake will have a slightly firm texture.

5. Cool and Serve the Mini Choco Flans

Once the Mini Choco Flans are baked, remove them from the oven and allow them to cool to room temperature in the water bath. Once cooled, carefully remove the pans from the water bath and refrigerate them for at least 2 hours, or until fully chilled. This step is crucial, as it helps the layers firm up and makes it easier to unmold.

When you’re ready to serve, run a knife around the edge of each mini Choco Flan to loosen it from the sides of the pan. Then, carefully invert each pan onto a plate. The caramel will drip over the flan, creating a beautiful glossy topping that is both sweet and visually stunning.

6. Garnish and Enjoy

For an extra touch of elegance, you can garnish your Mini Choco Flans with a dollop of whipped cream, a dusting of cocoa powder, or a few fresh berries. Serve them chilled, and enjoy the perfect balance of creamy flan and decadent chocolate cake.