Chocolate Tres Leche



  • 1 Pot
  • 1 Electric Mixer
  • Small Cake Molds
  • 1 Mixing Bowl


  • 250 Grams JC's Almond Meal
  • 250 Grams Chocolate Sauce
  • 220 Grams Caster Sugar
  • 5 Free Range Eggs
  • 15 Grams Baking Powder
  • 20 Grams Cocoa Powder

Chocolate Sauce

  • 150 Ml Whole Milk
  • 150 Ml Thicken Cream
  • 300 Grams Dark Chocolate Broken into pieces
  • 1 Tsp. Vanilla Extract

Tres Leche Sauce

  • 200 Ml Chocolate Sauce
  • 5 Grams Cocoa Powder
  • 150 Ml Condensed Milk
  • 150 Ml Thickened Cream


  • To make the chocolate sauce place your milk and cream in a pot and bring to the boil. Add in your chocolate and vanilla and stir it through until melted. Leave to cool before using in the cake mix.
  • Beat the eggs until pale and fluffy, add the chocolate sauce and mix on low speed of your blender. Add the dry ingredients and mix until a smooth batter mixture. Add to your small molds and bake for about 12 minutes.
  • For the Tres Leche sauce, bring your condensed milk and cream to the boil, before adding in your chocolate sauce and coco powder. Leave to simmer before removing from the heat.
  • Once your cakes have slightly cooled using a small skewer or cocktail stick make some tiny wholes in the cake. This will allow your Tres Leche milk to infuse the whole way through.
  • Cover your cakes in your Tres Leche mix and Serve at room temperature.
Keyword almondmeal, chocolate, dessert