Coat a 18cm Bundt tin with a little melted butter, then drizzle the base of the tin with toffee sauce.
Add all the ingredients for the flan mixture into a blender and blend for 30 seconds until well combined.
Make the cake mixture by adding the cocoa powder, butter and boiling hot coffee to a mixing bowl. Stir the mixture until the butter has completely melted and the cocoa powder is incorporated. Whisk in the sugar, vanilla and milk until smooth.
In another bowl, sift together the dry ingredients, then add these to the wet ingredients, then mix until just combined and no lumps remain (do not overmix)
Pour the cake batter into the prepared tin, then pour over the flan mixture. Cover the middle hole of the Bundt tin with tinfoil, and then wrap the whole bunt tin in another layer of foil.
Pour 1 cup of water into the inner pot, then add your trivet into the base of the pot with the Bundt tin on top.
Select Pressure cook and set the time for 14 minutes and press start.
When the cooking program has finished, let the pressure release naturally for 6 minutes, then quick release the remaining pressure.
Place the chocoflan in the fridge to chill for at least 4 hours, but preferably overnight.
Unmould onto a plate, drizzle with more caramel sauce, if you wish, then serve.
It is important to use a 7inch/18cm tin for this recipe- you are welcome to test it with other tins, but cooking times may vary.