Cake — “Chocolate Jelly”

Ingredients

• 750 ml — Whole milk 3.5% (3 cups of 250 ml)
• 50 g — Chocolate
• 30 g — Sweetener to taste
• a pinch — Table salt
• 20 g — Gelatin (2 packets)
• 100 ml — Water
• 1 tsp — Almond essence

Preparation

1. I dissolved the gelatin in a glass of cold water and left it to hydrate for about 5 minutes.
2. I warmed the milk on the hob over low heat in a small saucepan for a maximum of 1 minute, then turned off the heat and added the chocolate, sweetener, salt, almond essence and hydrated gelatin, stirring a few times until the solid ingredients had dissolved.
3. I poured the mixture into a 24×10×6 cm silicone tin and left the cake in the refrigerator until set (2–3 hours, or ideally until the next morning).

Recipe in pictures

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