You don’t even need a mixer for it: Caramel cake that doesn’t even take 20 minutes to prepare, and the taste is perfect

Preparation

If you haven’t bought biscuits yet, grind them and mix them with cocoa powder. Melt the butter and pour in and mix well. Pour the mixture into molds (20 cm) and make a crust. If desired, put it in the refrigerator to set for ten minutes.

Pour the pudding into the milk, add vanilla if desired, then add the cornstarch and stir over low heat until it thickens. Cool a little and pour into molds.
Let it stand in the refrigerator for about two hours.

For the topping, melt the chocolate with milk. Pour over the cake. Place in the refrigerator for another hour to set. Sprinkle with cocoa powder before serving. If you wish, you can grate chocolate on top instead of the topping.