2 cans sweetened condensed milk
2 tablespoons unsalted butter, melted and cooled
4 tablespoons good quality baking cocoa, i use ghirardelli
5 egg yolks
2 cups sugar, to caramelize pans
Blend all ingredients but the sugar together until well mixed.
Preheat oven to 350F.
Prepare your caramel, by melting the sugar until you reach an amber color, i like making it on the pan i'll be using, but you can prepare in a different pot and pour on the pan you will be using, working quickly since the sugar will harden very fast.
Pour chocolate mixture onto prepared pans and set the pans over a "Bain Marie -
Place in preheated oven and bake for 55 minutes. If using a regular size bundt pan, cook the flan for 2 hours over a "bain marie". Remove from oven and let it cool down. Cover the pans and refrigerate for at least for hours or overnight.
To remove flans from baking dish, set pan over your stove top and heat the bottom of the pan over very low heat. You want that caramel to melt and pour over the flan when turned. Flip pans over the serving platter and it should come off easily, if not, run a knife very carefully around flan and that will do it. This is a rich, sticky, gooey dessert,... but so good!!!!