For the Ramekins: Set the oven to 350 degrees.
Enough butter to coat 12 molds
Butter the bottom and sides of each ramekin or mold until evenly spread.
1 cup Cajeta (Mexican caramelized milk)
Pour the cajeta into the buttered molds, distributing evenly between all 12.
1 stick butter
3/4 cup Granulated sugar
For the Cake: In a mixing bowl, beat the butter and sugar with an electric mixer at medium-high speed until fluffy. Then, beat in the egg.
3/4 cup All-purpose flour
1/3 cup Cocoa
1/2 teaspoon Baking powder
1/2 teaspoon Baking soda
Pinch of salt
In a separate bowl, sift together the flour, cocoa, baking powder, baking soda and salt.
3/4 cup Buttermilk
At medium speed, beat in half of the flour mixture and half of the buttermilk into the butter/sugar mixture. Then, beat in the remaining halves. Make sure you scrape the side of the bowl to make certain that all of the ingredients mix evenly.
1 12-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
1 teaspoon Vanilla
For the Flan: Mix the eggs, vanilla, evaporated milk and sweetened condensed milk in a blender.
To Assemble: Pour the cake batter into each ramekin or mold. Then, pour the flan mixture on top of the cake batter in each mold.
Put all of the ramekins into a large pan or baking dish. Pour hot water into the dish until it is about 1 inch deep to make a water bath. Cover the dish with aluminum foil and seal. Put the dish in the oven.
Bake for about 50 to 55 minutes, or until the surface of each cake feels solid and a wooden toothpick comes out clean. Remove from the oven. Be careful when you open the aluminum foil because the steam will be very hot.
Let the chocoflans cool, cover with plastic and refrigerate at least 2 hours before eating (NOTE: They can store in the refrigerator for up to 5 days).
1/3 cup Toasted pecans (chopped)
When ready to serve, run the tip of a knife around the ramekin and place it cake-side down onto a plate. Lift the mold up. Drizzle each chocoflan with cajeta and decorate with chopped pecans.