Chocoflan

In a small pan, add the sugar and cold water and bring to a gentle boil over medium heat. Continue cooking without stirring until the mixture turns golden brown, then remove from the heat.
Carefully pour the caramel into a 12 cup bundt cake pan and swirl to coat the bottom and sides evenly. Let it cool and harden.
In a large bowl, beat the cream cheese and condensed milk with an electric mixer on medium-low speed for 30 seconds. Add the heavy cream and beat on medium-low speed for 10 seconds until combined. Add the eggs and beat on medium-high for 10–15 seconds until fully blended.
Pour the flan mixture into the caramel-coated mold. Place the mold in a large baking tray filled with hot water and bake in a preheated oven at 280°F (140°C) with a fan for 30 minutes. Remove the mold from the oven.
In a large bowl, beat the eggs and sugar for 4 minutes on medium-low speed until stiff peaks form. Sift in the flour and cocoa powder and gently fold into the egg mixture until fully combined. Add the melted butter and fold in gently until smooth.
Pour the cake mixture over the flan layer. Return the mold to the hot water tray and bake at 280°F (140°C) with a fan for another 40 minutes. Remove from the oven and lift the mold from the water bath. Let it cool to room temperature.
Refrigerate the chocoflan for 4 hours or overnight.
To unmold, place a serving platter over the bundt cake pan, flip it over, and carefully remove the mold. Slice and serve.