A Balkan delicacy: Chocolate sauce trileçe recipe

Trileçe has been one of the most preferred milk-based desserts in recent years.

This food is a dessert consisting of three layers: a base cake, a milky sauce, and thick cream.

The version of trileçe with chocolate sauce has also recently become popular among the public.

CHOCOLATE SAUCE TRİLEÇE INGREDIENTS

For the cake;

• 5 eggs
• 1 finger less than 1 cup of sugar
• 1.5 cups of flour
• 1 packet of baking powder
• 1 packet of vanilla

For the milky sauce;

• 3.5 cups of milk (700 ml)
• 3 tablespoons of granulated sugar
• 200 ml liquid cream

For the topping;

• 1 packet of whipped cream
• 1 cup of cold milk (200 ml)

For the chocolate sauce;

• 1 packet of chocolate sauce
• 2.5 cups of milk (500 ml)

PREPARATION OF CHOCOLATE SAUCE TRİLEÇE

• Let's whisk the eggs and sugar with a mixer for 5 minutes until they turn white and become foamy.
• Add the flour, baking powder, and vanilla, and mix well with a spatula.
• Cover the baking dish we will use for the cake with parchment paper.
• Pour the cake batter into the baking dish and bake in a preheated oven at 170 degrees for 10 minutes, then lower the oven temperature to 150 degrees and bake for another 30 minutes.
• For the chocolate sauce, mix the milk and chocolate sauce and cook until it boils, then leave it to cool, stirring occasionally.
• For the syrup, add the granulated sugar and liquid cream to the milk.
• Mix until the sugar dissolves. Take our baked cake out of the oven and remove the parchment paper underneath.
• After placing the cake back into the mold, poke holes in it.
• While it is still hot, pour the prepared milky syrup over the cake.
• Whisk the cold milk and whipped cream with a mixer until it thickens.
• Set aside 1-2 tablespoons of whipped cream for decoration. Spread the rest of the whipped cream over the cooled cake. Spread it evenly everywhere.
• Pour the completely cooled chocolate sauce over the dessert.
• Draw thin lines on the dessert with the whipped cream we set aside.
• Using a toothpick, make scratches perpendicular to the lines we drew.
• Let our dessert rest in the refrigerator for a few hours, preferably overnight, to let it set well.