Chocolate caramel coffee cake

Preparation

1. We can start by hydrating the jellies. We immerse them in a large glass filled with cold water for a few minutes to soften them. When they are ready we drain them and in the same glass we add a tablespoon of water and put it to heat in the microwave at a low temperature. The idea is that with the heat they melt and for this we program it 30 seconds or a little more until we see that it has become liquid. We set aside and let it cool down to add them later.

2. In our Thermomix glass we add the 120 g of cookies and we will crush them by programming 10 seconds at speed 6,5.

3. We add the tablespoon of cocoa powder and the quarter of cinnamon powder and we re-program others 5 seconds at speed 6,5.

4. Add the melted butter (we will have previously melted it in the microwave at low temperature) and mix it for 10 seconds at speed 3,5.

5. We prepare a round mold about 18 cm in diameter and line it with greaseproof paper to better unmold the cake when it is finished. We pour the crushed biscuit on its base, press well and smooth. We will put it in the refrigerator so that the base sets.

6. We clean the glass. We add the 250 ml of very cold cream, two tablespoons of sugar and two teaspoons of soluble coffee. We mix during 40 seconds at speed 3,5. The whipping time is indicative, since the cream may depend on more or less time. For this, we calculate that it remains well mounted and that it does not go over beaten. We pour the cream into a bowl and set aside.

7. In the same glass without cleaning we add the 300 g of cream cheese, the rest of the sugar, the half teaspoon of soluble coffee and mix it 10 seconds at speed 3,5. Add the melted gelatin and mix 5 seconds at speed 3,5. 

8. In the bowl where we have the whipped cream we add the cream cheese and mix it carefully by hand, so that it is creamy. It must be a smooth cream without lumps. We smooth its surface and put it in the refrigerator for about 2 hours to solidify.

9. When we have curd the cake we can melt the chocolate. As it is a small quantity, I have melted it in a glass and at low power in the microwave. We stir with a spoon when the chocolate gets hot and we make it melt. On top of the cake we are pouring globs of the caramel sauce and with the spoon we are adding the melted chocolate making transversal lines. With these simple touches we will have our cake ready.