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Recipe of Three Milk Chocolate Cake in Refractory
Rexal
Rexal

Rexal

Recipe of Three Milk Chocolate Cake in Refractory
Rexal
Rexal

Rexal

Recipe of Three Milk Chocolate Cake in Refractory
Rexal
Rexal

Rexal

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Recipe of Three Milk Chocolate Cake in Refractory
Recipe

Three Milk Chocolate Cake in Refractory

1 h 20 min
25 min
Easy
69
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Nobody can resist a chocolate cake and this will not be the exception, with its delicious combination of three milk and cocoa, accompanied by a flambéed meringue together are the perfect combination of flavor.
Learn more about Rexal

Ingredients

8 servings
  • 1 1/2 cups of sugar For the chocolate cake
  • 1 3/4 cups of flour For the chocolate cake
  • 3/4 of Cup of cocoa For the chocolate cake
  • 1 1/2 teaspoons of Rexal® Baking Powder For the chocolate cake
  • 1 1/2 teaspoons of baking soda For the chocolate cake
  • 1 teaspoonful of Salt For the chocolate cake
  • 2 pieces of egg For the chocolate cake
  • 1/2 Cup of vegetable oil For the chocolate cake
  • 1 Cup of Water hot, for the chocolate cake
  • 1 Cup of milk For the chocolate cake
  • 1 Cup of evaporated milk For the three milks
  • 1 Cup of condensed milk For the three milks
  • 1 Cup of milk For the three milks
  • 1 tablespoon of cocoa For the three milks
  • 1 Cup of egg white for the meringue
  • 1/2 Cup of sugar for the meringue

    Preparation

    Preheat the oven to 180 ° C.
    For the cake, mix the sugar with flour, cocoa, Rexal® baking powder, baking soda, salt, eggs, oil, water and milk, beat until integrated.
    Pour the previous preparation over a previously floured and greased refractory, bake for 25 minutes, or even insert a toothpick and it comes out clean. Let cool and reserve.
    For the three milks, combine evaporated milk with condensed milk, milk and cocoa in a bowl. Reservation.
    Pour a little of the previous mixture on the chocolate sponge cake, refrigerate for 30 minutes. Repeat until you get the desired humidity.
    For the meringue, beat the whites until they double in volume, add the sugar little by little and beat until you have a bright meringue.
    Place the meringue on the cake and with the help of a blowtorch give it color to take color.
    Serve accompanied by a cup of coffee.

    PRESENTATION

    A slice on a dessert plate, accompanied by a cup of coffee.

    TIPS

    You can replace the cocoa with melted chocolate.

    Did you cook this recipe?

    Print recipe for:
    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    761
    kcal
    38%
    Carbohydrates
    142
    g
    47%
    Proteins
    20.9
    g
    42%
    Lipids
    24.7
    g
    38%
    Fiber
    14.2
    g
    28%
    Sugar
    88.5
    g
    98%
    Cholesterol
    24.3
    mg
    8.1%
    Esha
    Rate this Tip.
    Ratings (1)
    Eva Alejandra
    19/10/2017 15:50:59
    Me encanto

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