Crush the cat tongue cookies and popcorn until you get a fine powder. Mix them with the butter until you obtain a sandy paste. Spread it on the bottom of a previously buttered mold; reserve in the freezer while you prepare the coffee cream.
Preheat the oven to 180ºC. Meanwhile, melt the chocolate in a double boiler.
Beat the mascarpone with the cream cheese, incorporating the following ingredients one by one: the sugar, the flour, the warm chocolate, the two eggs, and the egg yolk.
Pour this preparation into the mold and put it in the oven for 15 minutes.
After 15 minutes, lower the temperature to 100ºC and continue baking for one hour.
Turn off the oven and let the cake rest for one hour.
Take the cake out of the oven and before removing it from the mold, let it cool in the refrigerator overnight, for about 12 hours.
When serving, decorate it with the leftover popcorn and drizzles of chocolate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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