Ingredients
6 Eggs
1 cup of sugar
1 pinch of salt
1 teaspoon liquid vanilla
1 cup of flour
1/2 cups of cocoa
1 cup of cow’s milk
1/2 cups condensed milk
1 cup evaporated milk
1/3 cups hazelnut cream
1 teaspoon brandy
1 cinnamon stick
3 cups whipped cream
1/2 cups of powdered sugar
300 grams of dark chocolate

Steps
1-Preheat the oven to 180°C.

2-For the cake: in a mixer add the 6 pieces of Huevo San Juan®, sugar, salt and vanilla; beat until fluffy.

3-With the help of a spatula, mix the flour and cocoa previously passed through a sieve in an enveloping manner, beat until integrated.

4-Pour the previous preparation into two previously floured and greased molds and bake for 20 minutes, let cool and set aside.

5-For the three milks: in a small saucepan, heat the milk, condensed milk, evaporated milk, and hazelnut cream until combined. Let cool, add the brandy and set aside.

7-For the frosting: Beat the whipping cream, add the powdered sugar and add the chocolate, let it cool for 10 minutes before using.

8-Place the cakes on 2 trays and with the help of a brush wet the cake with the tres leches preparation, add frosting on the cake and place the other cake on top, repeat the previous process.

9-Cover the cake with the rest of the frosting and refrigerate for 30 min.

10-Decorate with the help of a sleeve with curly duya and form roses