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Individual Tres Leches Cakes with Cognac and Dark Chocolate

individual tres leches cakes with cognac and dark chocolate Dessert
Individual Tres Leches Cakes with Cognac and Dark Chocolate
  • Prep 30 min
  • Total 4 hr 30 min
  • Servings 8

Mason jars act as the perfect individual serving dishes for our tres leches cake with cognac and dark chocolate. MORE+ LESS-

Paula Kittelson
Updated August 27, 2012
Gold Medal Flour
Make with
Gold Medal Flour



cup granulated sugar
1 1/2
cups Gold Medal™ unbleached all-purpose flour
half-pint mason jars with lids

Tres Leches Filling

can (14 oz) sweetened condensed milk
can (12 oz) evaporated milk
cup whipping cream
cup cognac


oz dark chocolate, coarsely chopped
Bing or maraschino cherries with stems

Sweetened Whipped Cream

1 3/4
cups very cold whipping cream
tablespoons powdered sugar
teaspoon vanilla


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  • 1
    Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray; line bottom of pan with cooking parchment paper.
  • 2
    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.
  • 3
    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.
  • 4
    In medium bowl, mix filling ingredients with whisk until well blended.
  • 5
    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.
  • 6
    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.

Expert Tips

  • Use a fine-quality dark chocolate, not baking chocolate, for the garnish. Or substitute milk or white chocolate, if you prefer.
  • Have an extra mason jar or two on hand, in case you have enough cake rounds or scraps and filling to make more servings.
  • Use a cooler to transport the cakes to a potluck or other gathering. Bring the whipped cream and cherries in separate containers and garnish cakes right before serving.
  • For an alcohol-free dessert, simply omit the cognac.

Nutrition Information

No nutrition information available for this recipe

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