INDIVIDUAL TRES LECHES CAKES WITH COGNAC AND DARK CHOCOLATE

Individual Tres Leches Cakes with Cognac and Dark Chocolate image

Provided by Paula Kittelson

Categories Dessert

Time 4h30m

Yield 8

Number Of Ingredients 13

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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.

Nutrition Facts : ServingSize 1 Serving