Tres leche cake with Choco Crème
- Preparation 45 min
- Cooking 25 min
- Servings 8 to 10
- Freezing Absolutely
This tres leche cake was born from a collaboration with the alcoholic liquor Choco Crème by Chocolat Favoris. Believe me, this liquid tastes like clouds !!! The touch of cocoa and the creamy side are perfectly balanced. Whether it’s to drink over ice, in a cafe or even in a fiery dessert, you must have Choco Crème in your kitchen! Available at the SAQ.
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Ingredients for the cake
- 5 large eggs at room temperature, white and the yolk separated
- 1 cup white sugar
- 2 teaspoons Choco Crème liquor
- 1/4 cup 3.25% milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 pinches salt
- Ground nutmeg for serving
Ingredients for the tres leche filling
- 1 can of 300 ml sweetened condensed milk
- 3/4 cup Choco Crème liquor
- 1/2 cup 35% whipping cream
Ingredients for the whipped cream
- 2 cups 35% whipping cream
- 1/3 cup icing sugar
- 2 teaspoons Choco Crème liquor
Preparation
- Preheat the oven to 350 °F.
- Start with the cake. In a large bowl, combine the egg yolks, sugar and Choco Crème liquor and using a hand mixer, beat for 2 minutes until the mixture whitens and takes volume. I suggest starting at low speed and increasing to high speed slowly.
- Add the milk and mix for 10 seconds. Set aside.
- In another large bowl, put the flour, baking powder and salt then mix.
- Add the dry mixture to the eggs and mix just enough to wet the dry ingredients. Set aside.
- In a large bowl using a hand mixer, beat the egg whites for a few minutes until peaks begin to form. Pour into the egg mixture and mix by folding until a smooth texture is obtained. Pour into a 9” x 13” Pyrex style baking dish.
- Place in the oven and bake for 25 minutes until a toothpick comes out dry when poked in the centre. Let cool completely, about 1 hour. Prick all over with a fork and set aside in the fridge.
- For the tres leche filling, in a large bowl, put the condensed milk, the Choco Crème and the cream then mix. Pour over the cake, let it absorb for a few minutes and set aside in the fridge for 2 hours.
- In a large bowl, pour the whipping cream, icing sugar and Choco Crème. Whisk for 3 to 4 minutes or until soft peaks form. Spread over the cake and garnish with a little nutmeg to taste.
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Our sommeliers suggest
Senor Cacao, 6%
Ras l'Bock
Stout with caramel and cocoa, this gourmet and rich beer will perfectly complete this decadent cake. At the aromas of vanilla, chocolate, caramel and coffee, she will wonderfully regain the aromas of choco cream of the recipe. Very sweet beer, we will advise you to have a glass of milk between each sip and each bite!
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
Our sommeliers suggest
Senor Cacao, 6%
Ras l'Bock
Stout with caramel and cocoa, this gourmet and rich beer will perfectly complete this decadent cake. At the aromas of vanilla, chocolate, caramel and coffee, she will wonderfully regain the aromas of choco cream of the recipe. Very sweet beer, we will advise you to have a glass of milk between each sip and each bite!
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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