Chocolate creme caramel

180g dark choc
650ml milk
250g caster sugar
120ml water
4 large egg yolks
extra 75g caster sugar

1. Preheat oven to 160C. bring milk slowly to boil and tip over choc to melt, stirring until smooth. Set aside for 5 mins.
2. Put sugar and water ina medium heavy based pan and stir over a low heat until sugar is dissovled. Bring to the boil and cook, without stirring, until mixture is a caramel colour. Pour caramel into a 20cm ceramic ovenproof dish and swirl around the sides to coat.
3. whisk eggs, yolks and extrea sugar in a medium bowl until well combined. Add chocolate mix and stir until smooth. Pour through a strainer into dish with caramel. Put dish in a roasting pan and carefully pour hot water into pan until it reaches halfway up sides of dish.
4. Bake for 1 hr 15 mins or until custard is just set. Remove from oven and stand to cool. Refrigerate for at least 6 hours or overnight. To serve, run a warm dry knife around teh edge of the dish and invert onto plate.