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Gelatin of Chocolate "Abuelita" Stuffed with Impossible Cake

3h 20 mins
1h
Low
4.571429
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340
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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

12 portions
  • 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
  • to taste 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.

PRESENTATION

On a cake base decorated with whipped cream.

TIPS

You can substitute cocoa for table chocolate powder.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (7)
Sara Ambrocio
20/05/2019 22:28:49
Simplemente asombroso, muy buena receta
rocio rodriguez romero
09/02/2019 21:55:22
Pasen el link del molde
Emilio Mora
11/11/2018 13:07:48
Es buenisima
Leyda Cantos
05/04/2018 22:29:54
Muy rica ....Muchas gracias
Emjey Aguilera Torres
31/03/2018 18:53:38
Demasiado para leer
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