Ingredients:
1 1/2 cups sugar, divided
6 semi-sweet chocolate baking squares, divided
1 (12 ounce) cans evaporated milk
1 (8 ounce) packages cream cheese, cubed
4 eggs
Directions:
Preheat oven to 350 F
Place 1 cup of the sugar in small heavy saucepan; cook on medium heat until sugar is deep golden brown, stirring constantly.
Pour into 9-inch round cake pan.
Place 4 of the chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 minutes or until chocolate is almost melted, stirring after each minute; cool.
Place milk and cream cheese in blender container; cover. Blend until smooth.
Add remaining 1/2 cup sugar, eggs and melted chocolate; cover. Blend well.
Pour over syrup in cake pan.
Place pan in larger baking pan. Add enough water to larger baking pan to come halfway up side of round pan.
Bake 1 hour or until knife inserted 1-inch from edge comes out clean. Remove from oven.
Place round pan on wire rack; cool completely.
Refrigerate 4 hours or overnight before unmolding.
To unmold, run a knife around the edge of the flan, and invert onto a plate, shaking gently to loosen. (The caramel sauce that was on the bottom of the cake pan will now be on top of the flan.).
Melt remaining 2 chocolate squares in small microwaveable bowl on HIGH 1 minute or until chocolate is melted, stirring after 30 seconds.
Use teaspoon to drizzle chocolate in 5 or 6 random crisscross designs onto a sheet of wax paper; let stand until firm.
Carefully remove chocolate designs from wax paper and place on top of flan to decorate.
Servings: 12
Time preparation: 10 min.
Time total: 80 min.