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1
Preheat oven to 350F
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2
Place 1 cup of the sugar in small heavy saucepan; cook on medium heat until sugar is deep golden brown, stirring constantly.
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3
Pour into 9-inch round cake pan.
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4
Place 4 of the chocolate squares in microwaveable bowl.
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5
Microwave on HIGH 1-1/2 minutes or until chocolate is almost melted, stirring after each minute; cool.
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6
Place milk and cream cheese in blender container; cover.
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7
Blend until smooth.
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8
Add remaining 1/2 cup sugar, eggs and melted chocolate; cover.
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9
Blend well.
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10
Pour over syrup in cake pan.
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11
Place pan in larger baking pan.
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12
Add enough water to larger baking pan to come halfway up side of round pan.
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13
Bake 1 hour or until knife inserted 1-inch from edge comes out clean.
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14
Remove from oven.
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15
Place round pan on wire rack; cool completely.
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16
Refrigerate 4 hours or overnight before unmolding.
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17
To unmold, run a knife around the edge of the flan, and invert onto a plate, shaking gently to loosen.
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18
(The caramel sauce that was on the bottom of the cake pan will now be on top of the flan.
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19
).
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20
Melt remaining 2 chocolate squares in small microwaveable bowl on HIGH 1 minute or until chocolate is melted, stirring after 30 seconds.
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21
Use teaspoon to drizzle chocolate in 5 or 6 random crisscross designs onto a sheet of wax paper; let stand until firm.
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22
Carefully remove chocolate designs from wax paper and place on top of flan to decorate.
