Club Chocolate Blog – Gourmet Chocolate and Fine Chocolate

Recipe: THE LANGHAM HOTEL’S CHOCOLATE TRES LECHE CAKE

For the tres leche sauce:

24 oz. evaporated milk

28 oz. condensed milk

28 oz. heavy cream

2 t. vanilla extract

3 T. rum

Combine all ingredients in a bowl and set aside.

For the chocolate chantilly:

32 oz. heavy cream

1 1/2 c. milk chocolate, chopped

Bring the heavy cream to a boil, pour over the chopped chocolate and mix. Let cool overnight in the fridge then whip just before serving cake.

For the cake:

12 eggs

12 oz. sugar

10 oz. cake flour

2 oz. cocoa powder

4 oz. melted butter

1 t. vanilla extract

Preheat over to 350 degrees. Combine the eggs and sugar in a bowl, place the bowl over a pot of boiling water and mix until the sugar dissolves completely. Then place the egg mixture in a mixer and whip until it cools and doubles in size. Fold in sifted flour and cocoa powder. Fold in melted butter and vanilla. Pour the batter into two 8-inch round cake pans. Or if you want to do individual cakes, into a muffin pan. Bake for 20 minutes, or until the cake springs back when you touch it. Cut out the cake and place into the serving dish. Pour tres leche sauce over the cake and let it absorb the liquid. After it has absorbed the liquid pour the rest so that the sauce covers at least half the cake. Whip the chocolate chantilly and serve on top of the cake. Serves 8.

Related articles by Zemanta

• Triple Chocolate Cookies
• Lava Cakes with Cherries