To the traditional Tres Leches cake recipe that Venezuelans love so much, a dark chocolate bar 55% cocoa for Savoy desserts was added to fill the palate with pure chocolate.
In the world of cooking, innovation is happening every day, and with how much we love chocolate, our traditional desserts could not escape this experiment of adding this delicious product made from cocoa.
This is the case of the popular Tres Leches cake, one of the most demanded desserts by Venezuelans and Central Americans, to whose recipe this succulent food of the gods has been added.
At Puro Chocolate we decided to share the recipe for Tres Leches with Chocolate from Nestlé that he has published on his social networks, because in addition to being very simple, it has one of the richest chocolates in Venezuela, the Savoy.
Here is the recipe for Chocolate Tres Leches made with Savoy's 55% Cocoa Dessert Chocolate Bar:
6 separate eggs
3/4 cup of sugar
1 teaspoon vanilla essence
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup semi-skimmed milk
1 can of condensed milk
1 bar of Savoy Desserts Dark Chocolate 55% Cocoa
1 can of evaporated milk
Before starting with the preparation, we preheat the oven to 350°F (190°C), grease and flour a rectangular refractory mold.
For the sponge cake
To make the sponge cake, first beat the egg whites until stiff and add the sugar little by little.
Then we add the yolks one by one along with the vanilla and incorporate the flour and baking powder. We beat by hand in an enveloping way.
Pour the preparation into the mold and bake for 25 minutes or until golden brown and dry in the center.
When the cake is ready, we make some vertical and horizontal cuts on the surface; and let it cool to later place the mixture of milk with chocolate.
For the chocolate milk mixes
For the mixture of milk with chocolate, first we heat the semi-skimmed milk, the condensed milk and the chocolate in a pot, which we must stir constantly until the chocolate dissolves.
Remove from the heat and let stand a bit and then add the evaporated milk, which we must mix well with a whisk.
Finally we bathe the cake with this mixture, verifying that everything is moistened equally. We refrigerate several hours before enjoying it.