Dessert cake with condensed milk

Condensed Milk and Chocolate Cake – An Irresistible Delicacy

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 10

Welcome to the sweet world of cooking! Today, we will focus on a cake recipe that combines delicate textures and rich flavors: a condensed milk and chocolate cake. This recipe is perfect for any occasion, whether you are celebrating an anniversary, a birthday, or simply want to indulge your taste buds with a delicious dessert. Let’s discover together the necessary steps to create this sweet masterpiece!

A Brief History of the Cake

Cakes have a fascinating history, with roots that stretch back thousands of years. Over time, these delights have evolved from simple pastries made of grains, honey, and nuts to elaborate creations decorated with various glazes and fillings. But what makes this condensed milk cake so special? The secret lies in its moist and creamy texture, thanks to the condensed milk, which provides a sweet and rich taste perfectly balanced by melted chocolate.

Necessary Ingredients

For the base:
- 6 eggs
- 200 g sugar
- 200 g flour
- 3 tablespoons of oil
- 1/2 packet of baking powder
- Vanilla essence

For the cream:
- 250 ml liquid cream
- 300 ml condensed milk

For decoration:
- 100 g chocolate
- 50 g butter

Details about the ingredients

- Eggs: Use fresh eggs to achieve a more stable meringue. It is recommended to take them out of the fridge about 30 minutes before starting the preparation.
- Sugar: Granulated sugar is ideal for providing sweetness and helping to stabilize the meringue.
- Flour: Choose wheat flour type 000 or 550 for a fluffy base.
- Oil: The oil can be sunflower or canola, having a neutral taste, so it will not influence the cake's flavor.
- Condensed milk: This is the key ingredient that will turn the cream into a creamy and rich delicacy.
- Chocolate and butter: Make sure to use high-quality chocolate for an intense and harmonious taste.

Step by step: Preparing the base

1. Preparing the meringue: Start by separating the egg whites from the yolks. In a large bowl, beat the egg whites with a pinch of salt until you get a firm and shiny foam. Gradually add the sugar, continuing to mix until the mixture becomes firm and shiny. This is the secret to a fluffy base!

2. Incorporating the yolks: Add the yolks, oil, and water to the meringue, mixing well to homogenize the ingredients.

3. Adding the dry ingredients: Sift the flour together with the baking powder and vanilla essence. Gradually add the flour mixture to the egg mixture, folding gently with a spatula, being careful not to lose the air in the meringue.

4. Baking the bases: Pour the obtained mixture into a baking tray lined with parchment paper and level the surface. Bake in a preheated oven at 180°C for about 25-30 minutes or until it passes the toothpick test. Let the base cool completely after taking it out of the oven.

Preparing the cream

1. Whip the cream: In a cold bowl, whip the liquid cream until it becomes firm. This step is essential to obtain an airy and light cream.

2. Adding the condensed milk: Once the cream is whipped, gradually add the condensed milk, mixing with a spatula to avoid losing volume.

3. Cooling the cream: Place the cream in the fridge to cool well until the base is baked and cooled.

Assembling the cake

1. Cutting the bases: Once the base has cooled, carefully cut it into 4 equal layers. You can use a serrated knife to achieve precise cuts.

2. Assembly: On a platter, place the first layer of base and lightly soak it with water or a sugar syrup. This step helps to maintain moisture and flavors. Add a generous layer of cream, then continue to alternate the bases and cream until you finish all the layers.

3. Decorating: Cover the cake with a thin layer of cream on the outside, helping to bind the layers together. Place the cake in the fridge for 30 minutes to firm up.

Creating the chocolate decoration

1. Melting the chocolate: In a bowl, melt the chocolate together with the butter in a bain-marie, stirring constantly to avoid burning. Once melted, let it cool slightly.

2. Decorating the cake: Pour the melted chocolate over the cooled cake, leveling the surface with a spatula. You can use the remaining chocolate to write a special message on a strip of parchment paper, which you can carefully place on the cake.

3. Finalizing: Let the cake sit in the fridge until the chocolate hardens completely. Place it on a nice platter and decorate it with fresh fruits or chocolate shavings if desired.

Serving the cake

This condensed milk and chocolate cake is perfect served alongside a cup of aromatic coffee or a relaxing tea. You can also try pairing it with vanilla ice cream or a fruit sauce for a contrast of flavors.

Frequently Asked Questions

1. Can I use another type of flour? Yes, you can experiment with whole wheat flour, but the texture will be different.
2. How can I make the cake less sweet? You can reduce the amount of sugar in the base or use chocolate with a higher cocoa content.
3. Is it possible to add fruits to the cream? Absolutely! You can add fruit puree or fresh fruits to diversify the taste.
4. How long does the cake keep? The cake keeps in the fridge, covered, for up to 3 days.

Nutritional benefits

Although this cake is a richer delicacy in calories, its ingredients also bring benefits. Eggs are an excellent source of protein, while condensed milk provides calcium. Chocolate, especially dark chocolate, contains antioxidants that can have beneficial effects on heart health.

I hope this recipe inspires you to create a wonderful cake! Don’t forget to share with loved ones and enjoy every bite. Cooking is an art, and this cake is definitely a masterpiece! Enjoy!

 Ingredients: Base 6 eggs 200 g flour 200 g sugar 3 tablespoons oil 1/2 baking powder vanilla essence Cream 250 ml whipped cream 300 ml condensed milk Decoration 100 g chocolate 50 g butter

 Tags:  desert tort cu lapte condesat desert cake eggs sugar flour oil whipped cream condensed milk chocolate unt