Chamois Cake
A quick and easy Ramadan dessert that’s perfect after iftar. A chilled chocolate cake topped with a rich, creamy caramel layer, making it a standout dessert for Ramadan gatherings and family hosting.
Makes
12 portions
Ingredients
For the Cake
- 1 pack Foster Clark’s milk chocolate cake mix
- 3 eggs
- 275 ml water
- 80 ml oil
For the Soaking Mix
- ½ cup milk
- 2 tsp Foster Clark’s cocoa powder
For the Caramel Cream Layer
- 1 L milk
- 1 can cream (170 g)
- 3 packets Foster Clark’s Crème Caramel
- 14 plain biscuits
For Serving
- Foster Clark’s cocoa powder
Instructions
Prepare the cake
- Prepare the cake mix exactly as instructed on the package, then bake in a preheated oven at 180°C for 40 minutes.
- Allow the cake to cool completely on a wire rack.
Prepare the soaking mixture
- Mix the milk with the cocoa powder until fully dissolved.
- Return the cake to the pan, poke holes using a fork, and pour the chocolate milk mixture evenly over the cake.
Prepare the caramel cream layer
- In a saucepan, mix the crème caramel powder with 1 L of milk, and once it comes to a boil, remove it from the heat immediately.
- Blend it with the cream and biscuits until smooth and creamy.
- Pour the mixture over the soaked cake.
- Let it cool at room temperature, then refrigerate for 2 hours until fully set.
- Dust with Foster Clark’s cocoa powder before serving.
Foster Clark’s Tip
You can use Foster Clark’s Dark Chocolate Cake Mix for a deeper, richer chocolate flavour.
Made with
