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Rich chocolate flan combines two beloved desserts into one silky, decadent creation. This family-friendly treat is a smooth, indulgent, chocolate-lover's dream dessert.
Preheat the oven to 350°F. Place a large roasting pan with enough hot water to reach halfway up the sides of a 9-inch round cake pan inside the oven to prepare for a water bath (bain-marie).
In a saucepan over medium heat, combine 0.75 cup sugar and heat gently until the sugar melts, swirling occasionally, until it becomes golden caramel. Immediately pour the caramel into the bottom of your cake pan, tilting to coat the entire bottom evenly.
Melt the bittersweet chocolate in a microwave or using a double boiler until smooth. Allow it to cool slightly.
In a large bowl, whisk together eggs, sweetened condensed milk, evaporated milk, whole milk, vanilla extract, and salt until fully combined. Stir in the melted chocolate to form a uniform custard.
Pour the chocolate custard gently over the prepared caramel in the cake pan. Place the pan in the hot water bath and bake for 60–70 minutes, or until the center is just set and a slight jiggle remains when shaken.
Remove from oven and let the flan cool to room temperature in the water bath. Refrigerate for at least 4 hours (preferably overnight) to set fully.
To unmold, run a thin knife around the flan's edge, place a serving plate over the pan, and swiftly invert for a display of glossy caramel sauce over the chocolate flan. Slice and serve chilled.
