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Chef Todd English's Tres Leche Cake with Chile EVOO

Chef Todd English gives a twist to this traditional South American dessert with our Chilean Extra Virgin Olive Oil.


  • Cake:
  • 3 large eggs
  • 1 3/4 cups granulated sugar
  • 12 ounces Chilean Extra Virgin Olive Oil
  • 10 ounces half & half
  • 1 ounce grand marnier
  • 2 ounces fresh orange juice
  • 1 teaspoon lemon zest
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • *dozen 3 inch tart pans
  • 1 1/2 teaspoons kosher salt
  • Tres Leches Soak:
  • 1 cup evaporated milk
  • 1 1/2 cups half and half
  • 1 teaspoon vanilla extract
  • 1 teaspoon dark rum
  • 1/2 teaspoon salt


  • Preheat oven to 350 degrees F.
  • In a large bowl, whisk together the eggs, sugar, Chilean extra virgin olive oil, half & half, grand marnier, orange juice, and lemon zest. Sift together the flour, baking soda, baking powder, and salt. Mix the dry ingredients into the wet mixture.
  • Whisk until well blended. Pour mixture into tart pans.
  • Bake for 8 minutes or until light golden brown and the center springs back when touched.
  • Place on a rack to cool 5 minutes then pour 2 ounces of the milk soak over each cake, let it sit 5 minutes to soak.
  • Invert cake onto plate, garnish with sliced strawberries Courtesy


The National Association of Manufacturers of Olives and Olive Oil (ChileOliva) is the Chilean organization that brings together more than 70% of SME companies directly involved in the production of extra virgin olive oil, supplying and manufacturing raw materials, bottling and reselling of this product. In terms of production, ChileOliva partners manage more than 60% of the country's land planted with olive trees for olive oil production and more than 90% of exports to foreign markets.

CONTACT US T. 56 (2) 2891 9932 F. 56 (2) 2891 9936