2Position the rack in the center of the oven and preheat to 325 degrees.
3Arrange 6 ramekins in a roasting pan or a large baking dish.
4In a small saucepan, mix sugar and 1/2 cup water. Cook over medium high heat, stirring until the sugar is dissolved. Stop stirring and increase heat to high and cook until mixture caramelizes and turns to a light amber color.
5Remove pan from heat, gradually and very carefully add remaining water. Stir to blend.
6Carefully pour hot caramel evenly into all of the ramekins. Set aside.
7MAKE CHOCOLATE FLAN:
8Place chocolate in a large bowl and set aside.
9Heat the milk in a large saucepan until small bubbles begin to form around the edge but not boiling.
10Remove from heat and pour over the chocolate, let stand for 1 minute then whisk until melted and smooth.
11In another large bowl whisk together eggs and sugar until blended, gradually whisk in the chocolate mixture, liqueur, vanilla extract and espresso mixture.
12Strain the mixture through a fine mesh sieve into a bowl and divide evenly into the 6 ramekins.
13Pour hot water into the roasting pan so that it comes halfway up the sides of the ramekins.
14Bake the flan in a water bath for 35 minutes or until the center is just set.
15Transfer the ramekins to a wire rack to cool completely.
16Chill until ready to serve.
17MAKE DULCE DE LECHE CREAM:
18In a medium saucepan, heat milk to a boil. Reduce to a simmer and add sugar and baking soda.
19Simmer for about 25 minutes, stirring frequently with a wooden spoon until milk becomes thick and resembles a light caramel sauce.
20Gently fold milk mixture into the whipped cream. Refrigerate until ready to serve.
21TO SET UP:
22Run a paring knife around the inner edge of the flan to loosen. Dip the bottom of the ramekin in very hot water for about 15 seconds.
23Invert onto a dessert plate, letting the caramel drip over the top of the flan. Serve each flan with a dollop of Dulce De Leche cream on top.