Abuelita Chocolate Gelatin Filled Impossible Cake

Yamilette González
Can you imagine all your favorite flavors in one dessert? Don’t miss out on trying this spectacular impossible cake covered with Abuelita chocolate gelatin that combines all textures. Fluffy chocolate sponge, creamy flan, and delicious table chocolate gelatin. Spectacular!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 1 1/4 cups flour, for the cake
  • 1/4 cups cocoa, for the cake
  • 1 teaspoon baking soda, for the cake
  • 1 cup butter, at room temperature, for the cake
  • 3/4 cups sugar, for the cake
  • 4 egg yolks, for the cake
  • 1 cup whipping cream, for the cake
  • 1 teaspoon vanilla essence, for the cake
  • 4 egg whites, for the cake
  • 1 can condensed milk, 397 g, for the flan
  • 1 can evaporated milk, 360 ml, for the flan
  • 4 eggs, for the flan
  • 2 teaspoons vanilla essence, for the flan
  • 190 grams cream cheese, for the flan
  • 1/4 cups chocolate syrup, for the flan
  • 1 cup Mexican chocolate, Abuelita granulated, for the flan
  • 2 cups cow's milk, for the chocolate gelatin
  • 1 can evaporated milk, 360 ml, for the chocolate gelatin
  • 1 1/2 cups Mexican chocolate, Abuelita granulated, for the chocolate gelatin
  • 4 envelopes unflavored gelatin powder, hydrated, 7 g each
  • whipped cream, for decoration
Preparation
3h 20 mins
1h
Low
  • Preheat the oven to 180°C.
  • For the chocolate cake, in a bowl mix the dry ingredients and set aside.
  • In a mixer, beat the butter with the sugar, add the yolks, and beat until fluffy, add the cream and vanilla essence.
  • Add the dry ingredients gently and set aside.
  • Separately, beat the egg whites until they double in volume and gently fold in with the yolks until fully combined.
  • Pour the mixture into a previously greased cake mold. Set aside.
  • For the flan, blend the condensed milk with the evaporated milk, the egg, vanilla, cheese, granulated chocolate, and chocolate syrup.
  • Pour the flan mixture over the cake gently using a spoon to avoid mixing. Bake for 1 hour in a water bath. Let cool and set aside.
  • For the gelatin, blend the milk with the evaporated milk, chocolate, and gelatin.
  • Using a plastic spatula, detach the flan from the mold, and slowly pour in the chocolate gelatin. Refrigerate for 2 hours or until set.
  • Unmold, decorate with whipped cream, and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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