Dry cake with chocolate and caramel made from condensed milk

Preheat the oven to 175C. Line a 20x30 cm rectangular baking dish with two pieces of foil, placing them perpendicular to each other. Go along the sides of the pan so that the foil fits snugly against the bottom and sides. Bend the foil protruding above the sides outward.

Melt the butter without bringing to a boil. Mix flour, sugar and salt in a bowl. Pour in the butter and stir with a silicone spatula until it forms a rough crumb.

Distribute the crumbs over the bottom of the pan, compact with your hands, trying to ensure that the dough is the same thickness everywhere. Prick frequently with a fork. Place in the oven and bake until golden brown, 25 to 30 minutes.

Place the pan with the baked dough on the wire rack and press the cake with a metal spatula, as if compacting it. This will make it easier to cut the cake into portions. Cool the cake in the pan until warm, 20–25 minutes.

In a heavy-bottomed saucepan, combine all filling ingredients. Cook over moderate heat, stirring frequently, until the mixture reaches a temperature of 113-115C. This will take 15–20 minutes. Pour the caramel onto the crust and smooth it out. The mixture is very hot! Cool completely.

Grate half the chocolate on a fine grater, chop the other half with a saw knife. Melt the chopped chocolate in a microwave oven operating at 50% power, stirring every 15 seconds. The temperature of the melted chocolate should be slightly higher than body temperature, approximately 38C.

Add the grated chocolate to the bowl and stir until completely combined with the melted chocolate. If necessary, microwave for no more than 5 seconds. Pour onto the cooled caramel and smooth with a spatula. Place in the refrigerator for 10 minutes to allow the chocolate to stabilize.

Pull the overhanging ends of the foil to lift the cake and transfer it from the pan to the board. Use a spatula between the foil and the cake and pull out the foil. Cut into portions.