#1 Preheat your oven to 180°C/350°F. Grease a 9-inch pan and set aside #2 To make the caramel layer, place sugar in a nonstick pan over medium heat. Stir constantly until fully melted and deep amber in color. Immediately pour into the pan and allow to set #3 For the flan layer, whisk eggs and cream cheese in a bowl until smooth. Then whisk in condensed milk, evaporated milk, vanilla, and salt. Strain the mixture through a sieve, then pour it over the caramel in the pan #4 Cover the pan with foil and place into a large roasting pan. Add boiling water until it reaches halfway up the sides of the pan. Bake for 45 minutes #5 While baking, prepare the chocolate cake batter. In a bowl, whisk cocoa powder and hot water until smooth. Whisk in oil and yogurt, then add the eggs. In a separate bowl, combine flour, granulated sugar, and brown sugar. Add the wet mixture and whisk until a smooth batter form #6 After 45 minutes, remove the flan from the oven. Slowly pour the cake batter on top Cover again with foil and bake in the water bath for another 1 hour 20–30 minutes. After 1 hour, remove the foil and continue baking until a toothpick inserted in the cake comes out clean.