Decadent Chocolate & Caramel Delight – The Dessert Everyone Is Talking About
Indulge in the ultimate chocolate and caramel dessert that everyone is raving about! This rich and velvety treat features a moist cocoa-infused base, a luscious layer of boiled condensed milk, crunchy peanuts, and smooth white and dark chocolate drizzles. Topped with whipped cream and almond flakes, this dessert is the perfect balance of sweet, creamy, and crunchy—an irresistible delight for any occasion!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Baked & Assembled
- Cuisine: International
Ingredients
- 3 eggs
- 100g sugar
- 10g vanilla sugar
- 150ml milk
- 120g flour
- 40g cocoa powder
- 7g baking powder
- 200g boiled condensed milk
- 100g peanuts
- 100g white chocolate
- 50ml brewed coffee
- 200ml whipped cream
- 30g almond flakes
- 100g dark chocolate
- 50ml vegetable oil
- Extra peanuts for garnish
Instructions
1. Prepare the Chocolate Base: Preheat the oven to 350°F (180°C). In a bowl, whisk together eggs, sugar, and vanilla sugar until light and fluffy. Add milk and vegetable oil, mixing well. Sift in flour, cocoa powder, and baking powder, and gently fold to combine. Pour into a greased baking dish and bake for 20–25 minutes.
2. Layer with Caramel & Peanuts: Once cooled, brush the cake with brewed coffee for added depth. Spread a layer of boiled condensed milk evenly over the top. Sprinkle chopped peanuts for a crunchy texture.
3. Add Chocolate & Cream Toppings: Melt white and dark chocolate separately. Drizzle both over the dessert for a visually appealing contrast. Spread a layer of whipped cream on top and garnish with almond flakes and extra peanuts.
4. Chill & Serve: Refrigerate for at least 30 minutes before slicing. Serve and enjoy this decadent, chocolatey masterpiece!
Notes
- Make it Less Sweet: Use dark chocolate with 70% cocoa or reduce the sugar slightly.
- Nut-Free Option: Replace peanuts and almonds with cookie crumbs or coconut flakes.
- Extra Chocolatey: Add a chocolate ganache layer before the caramel for an even richer taste.
- Storage Tips: Store in the fridge for up to 3 days or freeze (without whipped cream) for up to 2 months.