Caramel cake recipe, no one can resist it
There are countless recipes for chocolate delicacies, and all of them have in common that they are the most loved. The combination of chocolate and caramel will enchant you from the first bite.
The crusts are so soft because they are soaked in milk to melt, and the whole cake will season the icing on top.
This is a real chocolate bomb with a beautiful appearance, so you can also serve it at formal events.
For the crust:
– 300 grams of crushed biscuits
– 100 grams of margarine
- 2 spoons of cocoa
- 150 milliliters of milk
For the filling:
- 1 liter of milk
– 8 spoons of sugar
– 3 bags (120 g) of caramel-flavored pudding
- 1 tablespoon of stock
– 150 grams of margarine
The rest: 10 whole biscuits, 100 g of chocolate whipped cream, 200 ml of milk.
Beat the margarine, add the crushed biscuits, cocoa and milk, then mix. Place in a rimmed baking sheet (26 cm). Arrange crushed biscuits.
Mix the pudding and the gravy, then sprinkle them in 200 ml of milk and mix well, so that there are no lumps. Put sugar in 800 ml of milk and heat, but do not boil. Sprinkle over the pudding and stir at a moderate temperature so that it does not thicken. Remove from the heat, add the margarine and stir to melt and combine. Pour the filling-shaped pudding over the biscuits.
Place in the refrigerator to cool and set. Remove the tray. Whip the chocolate whipped cream with the milk and spread it over the well-chilled cake. Put it back in the fridge for a while, then cut and serve.