Can you imagine all your favorite flavors in one dessert? Do not miss trying this spectacular impossible cake covered in granola chocolate jelly that combines all the textures. Spongy chocolate sponge cake, a creamy flan and a delicious chocolate jelly table. Spectacular!
Ingredients
Measurements
Original
Grams, liters
Ounces, pounds
Cups, Tablespoons
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 liquid vanilla, 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 flan
2 teaspoons liquid vanilla, for flan
190 grams cream cheese, for flan
1/4 cups chocolate syrup, for flan
1 cup chocolate, granny granny, for the flan
2 cups milk, for chocolate jelly
1 can evaporated milk, 360 ml, for chocolate jelly
1 1/2 cups chocolate, granulated granny, for chocolate jelly
4 envelopes gelatin, hydrated, 7 gc / u
whipped cream, to decorate
Preparation
Preheat the oven to 180 ° C.
For the chocolate cake, in a bowl mix the dry ingredients and reserve.
In a blender, whisk the butter with the sugar, add the yolks and beat until they sponge, add the cream and vanilla essence.
Add the dry ingredients in an enveloping and reserve manner.
On the other hand, whisk the egg whites until they fold their volume and mix envelopingly with the yolks until they are fully integrated.
Pour the preparation into a previously greased cake pan. Reserve.
For the flan, liquefy the condensed milk with the evaporated milk, the egg, the vanilla, the cheese, the granulated chocolate and the chocolate syrup.
Pour the flan mixture over the cake with a spoon, gently, to avoid mixing. Bake for 1 hour in a bain-marie. Let cool and reserve.
For gelatin, milk liquefied with evaporated milk, chocolate and grenetina.
With the help of a plastic spatula remove the flan from the mold, and slowly pour the chocolate jelly. Refrigerate for 2 hours or until set.
Demold, decorate with whipped cream and serve.
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