Menú
A puertorican classic reimagined using Chocolate Cortés, by Dev Amadeo
Preheat oven to 350°. Grease or line with parchment paper an 8 x 8 pan.
In a large mixing bowl mix the eggs, sugar, vanilla, buttermilk, salt, and oil with a hand whisk until well combined.
Add the flour, baking powder, baking soda, and mix it until most of it is has combined.
In a sauce pan combine the water, the coffee granules and the cocoa powder. Heat until gently bubbling and the cocoa has dissolved completely. Add it to the batter and mix until combined and there are no lumps of flour visible. Do not overmix it.
Pour the batter into the pan. Bake 20 to 30 minutes or until a toothpick inserted through the center of the cake comes out clean.
Let the cake cool in the pan for 30 minutes. Poke holes using a coated chopstick or the back of a fork.
During the last minutes of the cake’s cooling down, mix the milk and the evaporated milk and heat about a minute in the microwave. Add the cocoa powder and mix until dissolved.
Mix the sweetened condensed milk. Let it cool a bit.
Slowly pour it over the cake.
Refrigerate the cake a few hours, preferably overnight before serving.
Beat cream cheese until very smooth.
Place a large sieve on top of the bowl and sift the confectioner’s sugar and the cocoa powder.
Mix until very smooth. Scrape the bottom and sides of the bowl to make sure there are no large lumps of cream cheese.
With the mixer running in the lowest speed, stream the heavy cream, making sure it's pouring near the beaters.
Increase speed to medium and beat until smooth and just until stiff peaks forms. Do no overmix.
Spread over cake.
Stay up to date with our Cortés Newsletter and get a FREE Cortés Chocolate bar*
*Receive a coupon valid for a free bar in purchases $35 or over.
This option requires picking up the merchandise from our factory in Hato Rey.
Our operating hours are
Monday to Friday: 8:00 am to 4:30 pm
Closed on holidays.