Individual Tres Leches Cakes with Cognac and Dark Chocolate

Vegetarian
Health score
6%
Individual Tres Leches Cakes with Cognac and Dark Chocolate
270 min.
8
840kcal

Suggestions


Indulge in the delightful experience of Individual Tres Leches Cakes with Cognac and Dark Chocolate, a dessert that promises to elevate any occasion. This unique twist on the classic tres leches cake combines the rich, creamy textures of three types of milk with the sophisticated warmth of cognac, creating a luscious treat that is both comforting and elegant.

Each individual cake is lovingly crafted in charming mason jars, making them perfect for sharing or enjoying solo. The fluffy cake rounds soak up the sweet milk mixture, resulting in a moist and decadent dessert that melts in your mouth. The addition of coarsely chopped dark chocolate adds a touch of richness, while the whipped cream topping provides a light and airy finish.

Whether you're hosting a dinner party or simply treating yourself, these Individual Tres Leches Cakes are sure to impress. With a preparation time of just under five hours, including chilling, you can easily make these ahead of time, allowing the flavors to meld beautifully. Each serving is a delightful balance of sweetness and sophistication, making it a perfect end to any meal. So gather your ingredients, roll up your sleeves, and get ready to create a dessert that will leave everyone asking for seconds!

Ingredients

  •  eggs 
  • cup granulated sugar 
  • 1.5 cups flour all-purpose
  •  half and half with lids
  • 14 oz condensed milk sweetened canned
  • 12 oz evaporated milk canned
  • cup whipping cream 
  • 0.3 cup cognac 
  • oz chocolate dark coarsely chopped
  •  maraschino cherries with stems
  • 1.8 cups whipping cream very cold
  • tablespoons powdered sugar 
  • teaspoon vanilla 

Equipment

  • bowl
  • frying pan
  • baking paper
  • oven
  • whisk
  • wire rack
  • hand mixer
  • toothpicks
  • spatula
  • canning jar

Directions

  1. Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray; line bottom of pan with cooking parchment paper.
  2. In large bowl, beat eggs and granulated sugar with electric mixer on medium-high speed at least 10 minutes or until mixture is fluffy and pale yellow and triples in volume. With spatula, gently but quickly incorporate flour, in 3 to 4 additions, into egg mixture.
  3. Pour batter into pan.
  4. Bake about 30 minutes or until toothpick inserted in center comes out clean. Poke entire cake with fork; cool in pan on cooling rack. With 2-inch round cutter, cut cake into rounds; reserve scraps.
  5. In medium bowl, mix filling ingredients with whisk until well blended.
  6. To assemble, place 1 cake round in bottom of each mason jar. Top each with 1/4 cup filling and about 1 tablespoon chopped chocolate. Repeat layers once. Cover jars with lids. Refrigerate at least 3 hours but not longer than 24 hours.
  7. In chilled medium bowl, beat 1 3/4 cups whipping cream, the powdered sugar and vanilla with electric mixer on high speed until stiff peaks form. Top each cake with whipped cream and 1 cherry.

Nutrition Facts

Calories840kcal
Protein7.77%
Fat49.86%
Carbs42.37%

Properties

Glycemic Index
30.51
Glycemic Load
48
Inflammation Score
-8
Nutrition Score
17.905217149983%

Nutrients percent of daily need

Calories:840.47kcal
42.02%
Fat:46.16g
71.01%
Saturated Fat:27.93g
174.58%
Carbohydrates:88.27g
29.42%
Net Carbohydrates:85.93g
31.25%
Sugar:67.14g
74.6%
Cholesterol:224.72mg
74.91%
Sodium:173.77mg
7.56%
Alcohol:2.68g
100%
Alcohol %:1.21%
100%
Caffeine:11.34mg
3.78%
Protein:16.18g
32.35%
Vitamin B2:0.76mg
44.42%
Selenium:28.34µg
40.48%
Phosphorus:384.14mg
38.41%
Calcium:339.25mg
33.92%
Vitamin A:1596.56IU
31.93%
Manganese:0.45mg
22.71%
Iron:3.55mg
19.74%
Vitamin B1:0.28mg
18.77%
Magnesium:69.97mg
17.49%
Folate:67.98µg
16.99%
Copper:0.34mg
16.91%
Potassium:558.83mg
15.97%
Vitamin B5:1.44mg
14.41%
Vitamin D:2µg
13.34%
Zinc:2mg
13.34%
Vitamin B12:0.7µg
11.73%
Fiber:2.34g
9.35%
Vitamin B3:1.8mg
8.99%
Vitamin E:1.29mg
8.61%
Vitamin B6:0.14mg
6.93%
Vitamin K:4.45µg
4.23%
Vitamin C:2.6mg
3.15%