Thanks to Hershey's and its wide variety of products, spoiling the family with different desserts is very easy. This time we bring you this recipe for tres leches cake with chocoflan, it's a delight!
2 tablespoons vanilla essence, for the vanilla cake
1 tablespoon baking powder, for the vanilla cake
2 cups wheat flour, for the vanilla cake
1/2 cups butter, for the vanilla cake
1/2 cups sugar, for the vanilla cake
1 cup cream cheese, 190 g, for the flan
1 cup evaporated milk, for the flan
1 cup condensed milk, for the flan
5 eggs, for the flan
1 tablespoon vanilla essence, for the flan
1 1/2 cups sugar, for the candy
4 eggs, for the chocolate cake
1 cup milk, for the chocolate cake
1/2 cups Hershey's Cocoa, for the chocolate cake
1 1/2 cups wheat flour, for the chocolate cake
1 tablespoon baking powder, for the chocolate cake
1/2 cups sugar, for the chocolate cake
1 cup milk, for the three milks
2 tablespoons vanilla essence, for the three milks
1 cup evaporated milk, for the three milks
1 cup condensed milk, for the three milks
Hershey's Bitter Chocolate Pastry Bar, melted, to decorate
Hershery's® dark chocolate chip, to decorate
Hershey's Cookies 'n' Creme Sparks, to decorate
Preparation
2h
1h 46 mins
Low
Preheat the oven to 200°C.
For the vanilla sponge cake: blend the milk, the egg, the baking powder, the wheat flour, the butter and the vanilla essence and the sugar until everything is perfectly integrated. Subsequently, pour the mixture into a previously greased and floured mold. Bake at 180° C for 40 minutes and once cooked, remove from the oven, cool, unmold and reserve.
For the caramel: add the sugar in a saucepan over medium heat, cook until it forms a caramel and pour into a mold. Booking.
For the flan: blend the evaporated milk, the condensed milk, the egg, the vanilla essence and the cream cheese until everything is perfectly integrated. Pour the flan mixture into the caramel mold, cover with aluminum foil and bake in a bain-marie at 200° C for 50 minutes. Once cooked, remove from the oven, cool, unmold and reserve.
For the chocolate cake: blend the milk, the egg, the wheat flour, the sugar, the baking powder and Hershey's Cocoa until everything is perfectly integrated. Subsequently, bake at 180 ° C for 50 minutes or until the cake is ready. Remove from the oven, cool, unmold and reserve.
For the 3 milks: mix the milk, the vanilla essence, the evaporated milk and the condensed milk in a container. Booking.
To assemble the cake: place the chocolate sponge cake as a base, top with the flan with caramel and finally, the vanilla sponge cake. Bathe the cake filled with flan with the three milk mixture and cover with the bitumen until it is smooth. Refrigerate the tres leches cake with chocoflan for 30 minutes and if necessary, place another layer of bitumen to cover any imperfections.
Decorate the chocoflan tres leches cake with melted Hershey's Dark Chocolate Pastry Bar, Hershey's Dark Chocolate Chips and Hershey's Cookies 'N' Creme Chips.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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