INDIVIDUAL TRES LECHES CAKES WITH COGNAC AND DARK CHOCOLATE

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Individual Tres Leches Cakes with Cognac and Dark Chocolate image

Blogger Paula Kittelson from Blogging Foods uses mason jars to assemble individual cakes for your next potluck or dinner party. Learn to make this recipe with our how-to article.

Provided by @MakeItYours

Number Of Ingredients 13

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

Steps:

  • Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray; line bottom of pan with cooking parchment paper.
  • 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. Pour batter into pan.
  • 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.
  • In medium bowl, mix filling ingredients with whisk until well blended.
  • 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.
  • 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.

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