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