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Creamy Tres Leches Center:
Chocolate Cake:
Tres Leches Sauce:
"Kahlua" Raspberries:
Make Tres Leches Center:
In medium saucepan, combine milk, cream, sugar and pecans and bring to a boil. Reduce heat to low and simmer for 20 minutes. Cool completely then strain into bowl (discard pecans).
Whisk egg yolks and egg into cooled mixture and pour into prepared cake pan. Bake 18 to 22 minutes until set. Transfer to a wire rack and cool for 20 minutes.
Place pan in freezer for 10 minutes. Run paring knife around edge of pan and invert custard onto plastic wrap-lined plate. Cover with plastic wrap and freeze until firm, 2 hours.
Make Chocolate Cake:
Sift together the dry ingredients in large bowl. Whisk until blended. Make a well in the center.
In medium bowl whisk together the butter, coffee, buttermilk, eggs and extract. Gradually stir liquid into center of well using a wooden spoon. Stir until blended. Scrape batter into prepared pan and smooth top. Bake for 55 to 60 minutes. Transfer cake to a wire rack and cool 15 minutes. Remove side of pan and cool completely.
Make Tres Leches Sauce:
Make "Kahlua" Raspberries:
In bowl, toss raspberries with sugar and liqueur mixture.
Assembly:
To Serve The Cake:
Poster's Notes:
Posted by Carol Alter
Nutritional Info Per Serving: N/A
2 cups whole milk
2 cups whipping cream
1-1/2 cups toasted chopped pecans
9 large egg yolks (discard egg whites)
1 large egg
2 cup plus 2 tablespoons flour
Pinch of salt
1 cup alkalized cocoa powder
2 teaspoons baking soda
1 teaspoons baking powder
1/2 cup unsalted butter melted
1 cup brewed coffee
1 cup buttermilk
3 large eggs
2 teaspoons vanilla extract
1/4 cup sweetened condensed milk
1/4 cup evaporated milk
1/4 cup whipping cream
Pinch of ground nutmeg
Pinch of ground ginger
1/4 cup dark rum
1/4 cup plus 2 tablespoons water, divided
1/4 cup Coffee Liqueur (click here for recipe)
1-1/2 teaspoons cornstarch
1 6-oz. container fresh raspberries
1/4 cup sugar
Preheat oven to 300°F. Butter bottom and sides of a 9" round cake pan (not a springform) and set aside.
Preheat oven to 350°F. Butter bottom and sides of a 9" springform pan. Line bottom with parchment paper and butter the paper.
In medium saucepan, combine condensed milk, evaporated milk and heavy cream and cook over medium heat until warm. Remove from heat and stir in nutmeg, ginger and rum.
In small saucepan, combine 1/4 cup water and coffee liqueur and bring to boil. Remove from heat. In small cup, stir together remaining 2 tablespoons water and cornstarch. Return liqueur mixture to boil and whisk in cornstarch mixture. Boil, whisking for 1 minute until thickened. Remove from heat and cool.
Invert cake onto rack and peel off parchment paper. using long, serrated knife, cut cake horizontally into 2 layers. Place 1 layer in bottom of a 9" springform pan. Remove tres leches center from the freezer and peel off top layer of plastic wrap. Invert center onto cake layer and peel off the other piece of plastic wrap. Top with second cake layer. Gradually pour tres leches sauce evenly over top cake layer. Refrigerate cake for at least 1 hour before serving.
Serve slice of cake on a plate topped with raspberries.
Someone just requested this recipe and as it turns out, I recently found it in a chocolate magazine and made it over the holidays. It's quite a bit of work but well worth it. I don't suggest freezing it as you would lose the alcohol flavour. The recipe comes from La Mansion del Rio Hotel in San Antonio Texas.