Recipe

Pour the milk and sugar into a suitable container and heat over low heat until the sugar dissolves.

Stir in the instant coffee powder until the ingredients boil. Then, let it cool.

Now, slowly stir in the cream cheese until the mixture is smooth and uniform.

Dissolve the gelatin powder in 80 mL of water using the bain-marie method (indirect heat).

Mix in the dissolved gelatin with the remaining ingredients.

Then stir in the cream until it is smooth and soft.

Place a layer of cut chocolate cake in the silicone mold (or belt) in which the cake has already been baked. Pour on the coffee cream and place in the freezer for 2 hours.

Then top the dessert with another layer of chocolate cake.

Remove the dessert from the mold after 24 hours and place it in a lovely container.

Good appetite.