Godiva Chocolate Tres Leches Cake
Yield: 10-12 servings
Difficulty: *** (Advanced)
Preparation: 2 hours and 15 minutes,
plus baking, cooling, freezing and
chilling times
Special Equipment:
9-inch round cake pan;
9-inch springform pan
Creamy Tres Leches Center:
2 cups whole milk
2 cups heavy cream
3/4 cup granulated sugar
1 1/2 cups toasted chopped pecans
9 large egg yolks
1 large egg
Chocolate Cake:
2 bars (1.5 ounces each) Godiva Dark Chocolate, chopped
1/2 cup (1 stick) unsalted butter
1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup brewed coffee
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
Tres Leches Sauce:
1/4 cup sweetened condensed milk
1/4 cup evaporated milk
1/4 cup heavy cream
Pinch of ground nutmeg
Pinch of ground ginger
1/4 cup dark rum
Kahlua Raspberries:
1/4 cup plus 2 tablespoons water, divided
1/4 cup Kahlua or other coffee flavored liqueur
1 1/2 teaspoons cornstarch
One 6-ounce container fresh raspberries
1/4 cup granulated sugar
Make the tres leches center:
Preheat oven to 300�F.
Butter bottom and sides of 9-inch
round cake pan and set aside.
In medium saucepan, combine milk,
cream, sugar and pecans and bring
to 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 18-22 minutes or until set.
Transfer to 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, at least 2 hours.
~~~ Make the chocolate cake:
Place chocolate and butter in microwave-safe
bowl.
Microwave on medium (50% power) 1 minute.
Stir.
Microwave 1 minute more or until chocolate
softens.
Stir until smooth.
Let cool.
Preheat oven to 350�F.
Butter bottom and sides of 9-inch
springform pan.
Line bottom of pan with round of
parchment paper and butter paper.
Place on baking sheet.
Sift together dry ingredients in
large bowl.
Whisk until blended.
Make well in center of dry ingredients.
In medium howl, whisk together coffee,
buttermilk, eggs and vanilla extract.
Gradually stir liquid into dry ingredients,
using wooden spoon stir until blended.
Stir in chocolate mixture.
Turn batter into prepared pan and smooth top.
Bake for 50 minutes or until toothpick inserted
into center of cake comes out clean.
Transfer cake to wire rack and cool for 15
minutes.
Remove side of pan and cool completely.
~~~~ Make the tres leches sauce:
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.
~~~~~ Make the Kahlua raspberries:
In small saucepan, combine 1/4 cup water
and Kahlua and bring to boil.
Remove from heat.
In small cup, stir together remaining water
and cornstarch.
Return Kahlua mixture to boil and whisk in
cornstarch mixture.
Boil, whisking, for 1 minute or until
thickened.
Remove from heat and cool completely.
In bowl, toss raspberries with sugar and
Kahlua mixture.
Assemble the cake:
Invert cake onto rack and peel off parchment
paper.
With long, serrated knife, cut cake horizontally
into 2 layers.
Place 1 layer in bottom of 9-inch spring-form pan.
Remove tres leches center from freezer and peel
off top layer of plastic wrap.
Invert center onto cake layer and peel off 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 cake topped with Kahlua raspberries.
Inspired by a recipe from
La Mansion del Rio Hotel, San Antonio, TX.
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