Corn and Chocolate Dessert

Start by beating the corn cake using an electric mixer and beat well until it turns into crumbs.

Then transfer it to a silicone baking pan and press it down firmly. 

Place it in the freezer and let it chill for at least 1 hour.

After this time has passed, remove the cake from the mold, put 2 pieces together and secure them with a toothpick. 

Repeat this process with the entire cake.

Next, dip the little balls in the melted chocolates. 

Refrigerate for 5 minutes.

After this time, finish by decorating with melted chocolate to taste.

To make the corn cake, in a blender, add the green corn, the eggs, the condensed milk and blend everything very well until combined.

Next, transfer it to a large bowl, add the melted butter, the cornmeal and mix to combine. 

Add the baking powder and gently mix once more. 

Transfer it to a large baking pan greased with butter and dusted with wheat flour. 

Take it to a preheated oven at 180° C (350° F) and bake it for 40 minutes.

Serve.