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Individual Tres Leches Cakes with Cognac and Dark Chocolate
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Prep Time:
30 minutes
Total Time:
4 hours 30 minutes
"Indulge in our decadent tres leches cake featuring cognac and rich dark chocolate, served in charming mason jars for a delightful single-serving treat."
Ingredients:
  • 5 eggs
  • 1 cup granulated sugar
  • 1 1/2 cups Gold Medal™ unbleached all-purpose flour
  • 8 half-pint mason jars with lids
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 1 cup whipping cream
  • 1/4 cup cognac
  • 4 oz dark chocolate, coarsely chopped
  • 8 Bing or maraschino cherries with stems
  • 1 3/4 cups very cold whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla
Instructions:
  • Preheat oven to 350°F. Grease a 13x9-inch pan with shortening or cooking spray and line the bottom with parchment paper.
  • In a large bowl, use an electric mixer to beat eggs and granulated sugar for at least 10 minutes until the mixture is fluffy, pale yellow, and triples in volume. Gently and swiftly fold flour into the egg mixture in 3 to 4 additions using a spatula. Then, pour the batter into the pan.
  • Bake for approximately 30 minutes until a toothpick inserted in the center comes out clean. Use a fork to poke holes all over the cake, then cool it in the pan on a cooling rack. Cut the cake into rounds using a 2-inch round cutter, and set aside the leftover scraps.
  • Whisk filling ingredients in a medium bowl until smooth and combined.
  • To start, gently place a cake round in the base of each mason jar. Add 1/4 cup of filling on top, then sprinkle about 1 tablespoon of chopped chocolate. Repeat these layers once more. Secure the lids on the jars and chill in the refrigerator for at least 3 hours, but no more than 24 hours before serving.
  • In a cool bowl, whip 1 3/4 cups of heavy cream with powdered sugar and vanilla using an electric mixer until fluffy peaks form. Garnish each cake with the whipped cream and a cherry on top.

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