Eva Carranza

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Eva Carranza

Chocolate Tres Leches Cake

Name: Chocolate Tres Leches Cake
Prep time: 80 min
Cook time: 80 min
Yield: 10
Cuisine: Internacional
Ingredients: 7 eggs, for the cake; 3/4 cups sugar, for the cake; 1 teaspoon liquid vanilla, for the cake; 1 1/3 cups flour, of wheat, for the cake; 1/3 cups cocoa, for the cake; 2 teaspoons baking soda, for the cake; 2 tablespoons hazelnut liqueur, for the cake; 1/2 cups unsalted butter, melted, for the cake; 1/2 cups condensed milk, for the 3 milks; 1/2 cups evaporated milk, for the 3 milks; 1/8 cups milk, for the 3 milks; 1 tablespoon cocoa, for the 3 milks; 1 cup cream cheese, (190 g) for covering; 3/4 cups sugar, for the covering; 1 1/2 cups whipping cream, for the covering; 1 tablespoon cocoa, for the covering; to taste raspberry, for decorating; to taste cocoa, for decorating

20 mins

Low

4.777778

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Eva Carranza

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Are you a lover of the classic three-milk cake? Combine the delicious taste of chocolate in this Chocolate Tres Leches. Enjoy a delicious dessert that meets your cravings, the fluffy sponge cake, the delicious and creamy filling and the best part, soaked in three milks. Change the traditional three-milk cake recipe and give this Chocolate Tres Leches Cake a try, the filling is made of cream cheese with cocoa, perfect for chocolate lovers.

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Ingredients

10 portions

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Preparation

Preheat the oven to 180 ° C (357F)

For the cake, in a bowl beat the eggs with sugar and vanilla essence until it doubles its size, with the help of a sieve, add the powders little by little in an enveloping form until completely integrated. Finally, add the hazelnut liqueur and the melted butter.

Place the previous mixture in two round cake molds of 20 cm diameter and bake for 15 minutes or until the cake is done. Chill and releases.

For the 3 milks, in a bowl mix condensed milk, evaporated milk, milk and cocoa until they are integrated, reserve.

For the covering, in a bowl beat all the ingredients until you get a consistent frosting.

To assemble the cake, place a cake and bathe with the 3 milks, cover with some of the frosting, place the second sponge cake, bathe with the 3 milks again covered with more frosting decorated with sprinkled cocoa, rosettes and raspberries. Cut a slice and enjoy.

PRESENTATION

Garnish with fresh raspberries and sprinkled cocoa.

TIPS

When you add the liquor and butter to the sponge cake mix, do not shake too much so as not to lower the mixture. If you can not find hazelnut liqueur, substitute rum or brandy.