Chocolate cake without an oven: a delectable and velvety dish to try right now

270g bittersweet chocolate
500 g raw cheese
100 grams milk chocolate
20 grams vegetable oil
30g almonds, roasted


To begin, melt the dark chocolate and combine it with the cream cheese.
Place the mixture in the mold and refrigerate for at least 2 hours.
Melt 100g milk chocolate and combine with the oil and almonds.
Refrigerate the cake, covered, for 15 minutes before serving.