Butter, chocolate and cocoa
Serve on an extended plate and garnish with chopped walnuts. Try this classic recipe for tres leches chocolate cake, but in the pan and without using the oven.
1 1/2 cups whole milk
2/3 cups heavy cream
1 cup of sugar
2 1/2 cups of flour for pancakes
1/2 cups of cocoa powder
1 1/2 teaspoons baking powder
2 teaspoons of liquid vanilla
1 cup whole milk
1 cup of condensed milk
1 cup of evaporated milk
2 cups dark chocolate, finely chopped
1 cup heavy whipping cream, hot
2 tablespoons melted butter
enough of walnut, finely chopped, to decorate
enough of strawberry, in quarters, to decorate
Blend the egg pieces with the milk, oil, sugar, pancake flour, cocoa, baking powder and vanilla for 5 minutes or until a homogeneous consistency is obtained.
In a skillet, Saucepan Jade Smart by Jade Cook®, pour the cake mixture until half the pan is full and cook over very low heat for 45 minutes with the lid. Remove the Jade Smart by Jade Cook® Casserole from the pan and place on a wire rack to cool.
In a bowl mix the whole milk with the condensed milk and the evaporated milk. Reservation.
For the coverage: Mix the chocolate with the hot whipping cream in a bowl. Mix until the chocolate dissolves, then add the butter, which will help add shine. Reservation.
Place your cake on an extended plate and bathe little by little with a ladle of the tres leches mixture. Refrigerate for 10 minutes.
Cover your cake with the chocolate coating, match with a spatula and sprinkle with the walnut, finally, decorate with strawberries.