Grease and flour the pressure cooker, cover the bottom with the cajeta.
For the pancake: Prepare the chocolate cake flour as it says the instructions of the box, if you see that your mixture is left with a very watery consistency add about 2 or 3 tablespoons of wheat flour this to have a thicker consistency. which will later serve you for the emptying of the mixtures.
For the flan: Liquify the milk can (condensed milk) and the tin of carnation (evaporated milk) together with 5 eggs and vanilla.
Since you have both the mixture of the pancake and the flan, in a mold of approximately 28 to 30 cm either of thread or normal (the same that already has the bottom with cajeta), empty the mixture of the cake in the pot and then empty the mixture of flan on top of the cake mix. Empty the flan mixture by one side of the pot very gently so that our mixes do not stir together.
Now we cover the pot and open the pressure regulator. Turn the stove on low heat for 40 or 60 minutes.
Do not wait for the pot to make any noise, as it does not have the valve there will be no pressure inside, maybe they will hear a little steam coming out, but no loud noise, when they start to smell chocolate cake they count two minutes and turn off, leave closed for 5 or 10 minutes, and then open the pot.
