Preheat the oven at 175ºC. Coat your pan with butter and granulated sugar, set aside.

Making the caramel: In a small saucepan add the granulated sugar and cook at medium heat until it melts. Stir gently making sure to scrape the sides of the pan to avoid burning the caramel. Allow it to melt completely until it turns into a rich golden brown color. Remove from heat. Quickly pour the caramel into the pan and tilt it until you cover the bottom and a bit of the sides of the pan. Set aside.

Making the flan: In a blender pour condensed milk, whole milk, egg, vanilla extract and cream cheese. Blend on low until everything is combined. Set aside.

Making the chocolate cake: Sift flour, cocoa powder, cinnamon and baking powder in a bowl and set aside. In another bowl, cream the butter with the sugar until pale color. Add the egg and vanilla extract, milk and the dry ingredients.

Scoop the chocolate cake batter on top of the caramel. Pour the flan mixture carefully on top of the cake batter. Cover the bundt pan with aluminum foil.

Bake a water bath by placing the pan in a larger baking pan and pour about an inch of hot water into the larger pan. Bake for 33-35 minutes, until a toothpick inserted comes out clean. Remove the chocoflan from the oven and let it cool for at least 30 minutes. Serve at room temperature, or chill at least 2 hours and serve cold. Top with chopped pecans if desired.