TORTA TRES LECHES DE CHOCOLATE DELICIOSA DEL OTRO MUNDO Y FÁCIL DE HACER

This time I'll show you how to make a chocolate tres leches cake with a fluffy and creamy sponge. It's super easy, perfect for a birthday or a family gathering, and has a chocolate flavor that everyone will love. SPONGE INGREDIENTS: 5 eggs 1 1/2 cups all-purpose flour = 210g = 10.5 tablespoons 1/2 cup + 1 tablespoon sugar = 130g = 7 heaped tablespoons 1 tablespoon baking powder 3 tablespoons cocoa powder = 40g 1 tablespoon vanilla extract 1 pinch of salt 1 22 x 22 cm square pan greased with butter, margarine, or oil. PREPARATION: Sift the flour with the baking powder, cocoa powder, and a pinch of salt (set aside). Beat the eggs, add the sugar, vanilla, and finally the flour with the baking powder and chocolate. Beat well and pour the mixture into a greased baking dish (the same one you can use to serve the finished dessert). Bake at 180°C (350°F) for 20 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool to room temperature. If you wish to remove it from the pan, unmold the cake and place it in the serving dish before topping it with the cream. INGREDIENTS FOR THE CHOCOLATE THREE-MILK CREAM: 1 (395g) can of sweetened condensed milk 1 (400g) can of evaporated milk (you can use whole milk) 1 (400ml) can of heavy cream (measure using the same can as the sweetened condensed milk) 3 tablespoons of cocoa powder (40g) PREPARATION: In a saucepan, thoroughly mix the three milks (evaporated milk, sweetened condensed milk, and heavy cream) with the chocolate powder. Bring to a boil over medium heat. Remove from heat and set aside. To assemble: Prick the cake with a toothpick or fork. Cover with the warm chocolate cream. This will help the cake absorb as much cream as possible, resulting in a moister cake with an intense chocolate flavor. Let it cool to room temperature and refrigerate for at least 8 hours. INGREDIENTS FOR CHOCOLATE CHANTILLY CREAM: Heavy Cream - 200ml 2 tablespoons of Sugar 2 tablespoons of Chocolate, Cocoa, or Cocoa Powder OPTIONAL: grated chocolate or chocolate chips OPTIONAL: maraschino cherries PREPARATION: In a large bowl, add 200 ml of heavy cream (cold) and beat until it begins to thicken. Add 2 tablespoons of sugar and 2 tablespoons of chocolate, cocoa, or cocoa powder. Continue beating until it reaches a chantilly consistency (just a moment longer). Stir by hand, transfer to a piping bag, or use as desired. Decorate the tres leches cake with the chocolate chantilly cream. Optionally, add grated chocolate or chocolate chips and maraschino cherries. Enjoy! #TemperoseSabores #Cakes #TresLechesCake #Desserts