Prepare 4 ceramic forms with a volume of 120-130 ml. I Have one of the forms is large enough so all fit in 3 forms. Out of the water and half the norm of sugar (115 g) to cook the caramel in a pan with a thick bottom. Cook for about 5 minutes, the syrup should thicken and become amber in colour. Pour into forms. Put molds in a deep baking tray and fill it with hot water to 1/2 the height of the molds.

Boil strong coffee (instant or cook), measure out 5 tablespoons and add to it the grated chocolate, stir to dissolve the chocolate and pour in the coffee liqueur. If you cook the flan for kids, liqueur you can substitute six tablespoons of grated chocolate + a few drops of rum flavoring. Make sure that the chocolate is completely dispersed in the coffee, otherwise, as I have the final photos will be visible specks of chocolate in a homogeneous structure of the dessert.

Whisk the warm evaporated milk with eggs, vanilla flavoring, a pinch of salt and the remaining sugar (115 grams). The sugar should completely dissolve. I was too lazy to find evaporated milk at the nearest store, so I just mixed equal amounts of milk and 20% cream

Add to egg-milk mixture of coffee with chocolate. Mix well.

Pour into forms, put in a preheated 150 degree oven. Cook 50-60 minutes.

Here is the finished flan, he'll rise, but after complete cooling, the cap will fall off and dessert will again be perfectly smooth. If you plan to eat the flan directly from the molds, sprinkle with grated chocolate, drizzle on top of coffee liqueur.