Chocoflan

Place the sugar and water in a skillet over medium heat and stir gently until the sugar is completely dissolved. Once the sugar has dissolved, stop stirring and bring the mixture to a boil. Allow the mixture to boil without stirring until a dark caramel color. This can take about 10 minutes. Watch the mixture closely as it can burn quickly. Remove the pan from the heat and let it cool slightly.

In a bowl, break the eggs and lightly beat them. Add the milk, condensed milk, and vanilla sugar to the eggs. Mix together until smooth.

Pour the caramel syrup into a baking dish. Strain the flan mixture through a sieve as you pour it into the dish.

Place the baking dish in a larger oven tray and add boiling water to the tray, so that the water reaches about halfway up the sides of the baking dish. This is called a "water bath" and helps the flan cook evenly. Cover the baking dish with a layer of aluminum foil. Put the flan in a preheated oven at 175°C (347°F). Bake for 45 minutes or until the top is lightly firm.

In a large bowl, beat the eggs, dark brown sugar, vanilla sugar, and salt together until light and airy. Add the milk and sunflower oil to the egg mixture and mix well. Sift the cocoa powder, flour, and baking powder over the mixture. Mix on low speed until smooth. Make sure there are no lumps.

Pour the batter on top of the flan. Bake the chocolate flan cake in a preheated oven at 175°C (347°F). Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the chocolate flan cake cool and place it, covered, in the refrigerator, preferably overnight.