Tres Leches Chocolate Cake

Name: Tres Leches Chocolate Cake
Prep time: 100 min
Cook time: 100 min
Yield: 12
Cuisine: Internacional
Ingredients: 6 San Juan® Eggs; 1 cup sugar; 1 pinch salt; 1 teaspoon liquid vanilla; 1 cup flour; 1/2 cups cocoa; 1 cup milk; 1/2 cups condensed milk; 1 cup evaporated milk; 1/3 cups hazelnut cream; 1 teaspoon brandy; 1 raja cinnamon; 3 cups whipped cream; 1/2 cups powdered sugar; 300 grams dark chocolate

40 mins

Low

4.866667

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It combines the delicious texture of a three-milk cake with the rich flavor of bitter chocolate to make this Tres Leches Chocolate Cake. The secret to the sponge cake is to beat the yolks and whites separately and then integrate them in an enveloping way, this cake absorbs the milk better and stays moist.

For this Tres Leches Chocolate Cake we use a little hazelnut cream, an ingredient that has just given it a delicious flavor. Did you think of combining these cakes?

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Ingredients

12 portions

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Preparation

Preheat the oven to 180 ° C.

For the cake: in a blender add the 6 pieces of San Juan® egg, sugar, salt and vanilla; Beat until they fluff.

With the help of a spatula, mix the flour and cocoa previously passed through a sieve, whisk until integrating.

In two previously floured and greased molds pour the previous preparation and bake for 20 minutes, let cool and reserve.

For the three milks: in a pot heat the milk, condensed milk, evaporated milk, hazelnut cream until integrated. Let cool, add the brandy and reserve.

For the bitumen: Beat the cream to beat, add the icing sugar and add the chocolate, let cool 10 minutes before using.

Place the biscuits on 2 trays and with a brush wet the cake with the preparation of three milks, add bitumen on the cake and place the other cake on top, repeat the previous process.

Cover the cake with the rest of the bitumen and refrigerate for 30 min.

Decorate with a sleeve with curly duya and form roses.