Cake:

• 1 cup sugar
• 150 gr margarine
• 1 cup all purpose wheat flour
• 1/3 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 cup whole milk
• 1/2 cup egg (I used 3 eggs S-M)
• 2 teaspoons vanilla essence

• enough margarine to grease the baking pan

Toppings:

Chocolate sauce

• 3/4 cup whole milk
• 1/2 cup condensed milk (sweeetened)
• 50 gr dark chocolate
• 1 tablespoon cocoa powder
• 1 tablespoon coconut oil
• pinch of salt

Sprinkle

• a handful roasted almonds
• 2 packets María biscuits
• 2 tablespoons brown sugar
• 2 tablespoons coconut oil
• 1/2 cup cake crumbs

I used an 8-inch square pyrex. If it is well greased, the cake does not stick, so there is no need to use baking paper or a flour coating.

THE PROCESS

This dessert comes together very quickly, so it's ideal to share it with your friends or family anytime they come over for a meal, or for a special day when you don't have time for complex recipes but want something delicious to match the occasion.

First of all, mix the sugar and margarine. Don't work it too hard.

In a separate bowl, strain the flour, cocoa powder, and baking soda together through a sieve. Mix until thoroughly blended.

Pour this dry mixture into the bowl with the margarine and sugar mixture. Mix well. Again, don't work too hard.

Add the milk...

...and mix until smooth.

Add the eggs and vanilla essence.

Mix until you get a homogeneous batter.

Find a medium size baking pan, large enough for the mixture to double in size as it bakes. Grease it well.

Pour the mixture.

In my case, I let it bake for 45 minutes in my small electric oven, with heat up and down, at 350°F, but it was too hot.

It cracked quite a bit in the middle. For the surface to be free of cracks, the temperature should've been under 300 🙃

Now the crunchy part of this moist cake 😋

Break and toast the almonds very well, so that they are super crispy for many hours. I did it in the electric oven. While the almonds are toasting, dry blend the biscuits. Then mix it all together with the sugar and finally with the coconut oil.

This mixture will be the sprinkle that will go on top of the chocolate sauce covering the cake.

Chocolate Sauce 😋

Simply mix all the ingredients in a saucepan and let it cook over medium heat while you stir constantly to avoid sticking and burning on the bottom. This can be done in a bain-marie.

When the sauce is thick, smooth and homogeneous, you'll know it's done. It took me about 6 minutes.

After you have taken the cake crumbs you need for the topping, you can cover the cake with the still warm chocolate sauce. Reserve a little for the end.

Crumble part you removed from the cake and mix it with the almond and cookie sprinkle.

With a spoon, cover the cake as thoroughly as you can.

And pour more glorious sauce on top 😁

You see? That was quick.

Let it cool before you cut it.

I hope you liked it. We certainly did! ❤️

Enjoy!

All text and images are my own. I have taken the pictures with my Redmi 9T cell phone. And if any GIFs here, I've used GIPHY for all them.

Thank you so much for your visit :)

Banner by @andresromero 🖤

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