To prepare the ganache, chop the chocolate finely. Place a pot on low heat and pour in the cream, add the chopped chocolate and mix. Stir continuously until the chocolate melts without letting it boil. Once melted, add the butter and mix well until combined. Remove from heat and set aside.

Prepare the cookies according to the mold you will use (in my case, it's a rectangular mold). Cut them to fit the mold. You can line the sides of the mold with parchment paper and place it directly on the serving tray for convenience.

Start assembling the cake by placing a layer of cookies at the bottom of the tray without soaking them in milk (I don't soak them to prevent sticking, but you can if you prefer). Fill any gaps between cookies with cookie crumbs to prevent the ganache from seeping through.

Pour some of the ganache over the cookies while it's still warm, spreading it to create a thin layer of chocolate. Form another layer of cookies on top, soaking them well in cold milk and ensuring they fit snugly in the mold. Place the tray in the freezer while preparing the flan.

Prepare the flan by placing the cream cheese, sugar, and milk in a pot, reserving some milk to dissolve the flan mix. Add the flan packets to the reserved milk and mix until smooth.

Place the pot on medium-low heat and stir continuously until it starts to boil. Pour in the dissolved flan mix and stir vigorously until it boils again, then remove the pot from the heat.

Pour the flan into the mold just taken out of the freezer, spreading it evenly to create a smooth layer.

Over the flan, place a layer of cookies well-soaked in milk, pressing slightly to adhere to the flan. Then pour a little ganache on top to form a thin layer as before, spread well, and cover with another layer of cookies well-soaked in milk. Refrigerate for 30 minutes.

After the resting time, pour the remaining ganache on top (if it has hardened during resting, heat it on low until liquid again). Spread the ganache evenly, cover the mold, and refrigerate for 4 to 6 hours or overnight.

After the resting time, remove the mold by running a knife around the edges or simply removing the mold if you used parchment paper on the sides. To trim the edges, wet a long, sharp knife in water and cut, cleaning the knife to keep the edges neat.

Clean the tray with paper towels dampened in hot water. Decorate as desired; I added almond sprinkles around the edge and formed a chocolate tile flower in the center, placing some chocolate cereal balls in the center of the flower. Ready to enjoy.

Try it, you'll love it!