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Yamilette

Yamilette González

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Gelatin of Chocolate "Abuelita" Stuffed with Impossible Cake

3 h 20 min
1 h
Easy
4.57
|
208
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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 servings
  • 1 1/4 cups of flour for the cake
  • 1/4 of Cup of cocoa for the cake
  • 1 teaspoonful of baking soda for the cake
  • 1 Cup of Butter at room temperature, for the cake
  • 3/4 of Cup of sugar for the cake
  • 4 egg yolks for the cake
  • 1 Cup of whipping cream for the cake
  • 1 teaspoonful of vanilla for the cake
  • 4 egg whites for the cake
  • 1 can of condensed milk 397 g, for the flan
  • 1 can of evaporated milk 360 ml, for the flan
  • 4 eggs for flan
  • 2 teaspoons of vanilla for flan
  • 190 grams of cream cheese for flan
  • 1/4 of Cup of chocolate syrup for flan
  • 1 Cup of chocolate granny granny, for the flan
  • 2 cups of milk for chocolate jelly
  • 1 can of evaporated milk 360 ml, for chocolate jelly
  • 1 1/2 cups of chocolates granulated granny, for chocolate jelly
  • 4 envelopes of unflavored gelatin hydrated, 7 gc / u
  • to taste of 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.
Calories
699
kcal
35%
Carbohydrates
74.1
g
25%
Proteins
9.8
g
20%
Lipids
47.1
g
72%
Fiber
5.9
g
12%
Sugar
49.3
g
55%
Cholesterol
103
mg
34%
Esha
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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
31/03/2018 18:53:38
Demasiado para leer
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