Chocolate Tres Leches

g
Chocolate Dulcerio
Tegral Dulcerio Sponge Cake Mix 950g
Cocoa Powder - Natural 50g
Liquid Whole Eggs 380g
Liquid Whole Eggs 380g
Oil 250g
Chocolate Soak
Dulcerio Tres Leches 1000g
Belcolade Selection Dark Cacao-Trace 55% 300g

Method

Chocolate Dulcerio
  • Add the cake mix, cocoa powder, and first eggs to the bowl. 
  • Mix for 1 minute on low speed and 3 minutes on medium speed. 
  • Add second egg and oil and mix for 1 minute on low and 3 minutes on high. 
  • Portion into desired cup and bake at 350°F. 
  • Once cooled wrap tightly and allow to sit for 24 hours at room tempurature.

Chocolate Soak
  • Gently heat 500g of the Dulcerio Soak and pour over the chocolate. 
  • Mix to incorporate and then slowly mix in the remaining Duclcerio Soak. 
  • Pour over aged cake following best practices.

Decoration
  • Create a chocolate Dia de Los Muertos themed Chocolate Disc and place on top

About this Recipe:

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