In a medium saucepan, combine the sugar and water. Cook over medium heat, swirling the pan gently until the sugar dissolves and turns a golden amber color. Quickly pour into ramekins or flan dish, tilting to coat the bottom evenly. Set aside to cool.
In a mixing bowl, combine the cocoa powder with boiling-hot milk. Whisk until smooth.
In another bowl, whisk together the egg yolks, egg, sweetened condensed milk, and evaporated milk until well blended.
Gradually add the chocolate mixture to the egg mixture, whisking constantly to prevent scrambling. Pour the flan mixture over the caramel in the ramekins.
Preheat your oven to 350°F (175°C). Place the ramekins in a large baking pan and fill it with hot water until halfway up the sides of the ramekins. Bake for 50-60 minutes or until set but slightly wobbly in the center.
Remove from the oven and let cool in the water bath for 30 minutes. Transfer to the refrigerator to chill for at least 4 hours or overnight.
To serve, run a knife around the edges of the flan to loosen it, then invert onto a plate. The caramel should flow beautifully over the flan.
