Milk Caramel Wet Cake Recipe (Dessert with Thick Sauce)
This milk caramel wet cake recipe is prepared by pouring milk sauce over the cocoa cake baked in the oven. The ingredients are few, the how-to steps are clear; It becomes easier to slice when it rests in the refrigerator. It is a practical dessert for crowded tables.
Ingredients
1. For the sauce
2. For the cake
Step-by-Step Method
Prepare the oven and mold
Remove the oven Heat to 175°C. Lightly oil a medium-sized rectangular mold or line it with baking paper; so the cake comes out easily.
Mix the cake dough
Beat the eggs and sugar for 2–3 minutes. Sift the flour, cocoa and baking powder and add; Mix with a spatula until it becomes a fluid dough.
Bake the cake
Pour the dough into the mold and smooth the top. Bake for 30–35 minutes; When the toothpick comes out clean, take it out of the oven.
Prepare and warm the sauce
Mix water and sweetened condensed milk in a small saucepan. Without boiling, just heat and dissolve the sugar; Leave the sauce warm.
Prick the cake and combine it with the sauce
While the cake is hot, poke holes at frequent intervals with a fork or skewer. Slowly pour the warm sauce, covering everything; Wait 10 minutes for it to shrink.
Let it rest and serve
Leave the mold at room temperature for 20 minutes, then let it rest in the refrigerator for at least 2 hours. Slice and serve; If you want, you can sprinkle a little cocoa on it.