Tres leche cake with Choco Crème

Preparation 45 min
Cooking 25 min
Servings 8 to 10
Freezing Absolutely

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Ingredients
Preparation
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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

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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.

Our sommeliers suggest

Senor Cacao, 6%

Ras l'Bock

A tres leches is soaked in sweet milk to the core. A caramel and cocoa stout goes with it because it plays in the same league, with its vanilla, chocolate and coffee. A glass of milk between sips isn't a bad idea, honestly. See the product

Jacob's Creek Moscato

South Australia, Australia

Tres leches cake is soaked in condensed milk and cream, very sweet, with a gentle chocolate note. The Jacob's Creek Moscato, a white from South Australia made from Muscat, has the lightness and fruit to add nothing heavy. Its sweetness matches the cake, and its freshness cuts the cream. Serve it well chilled. 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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