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Chocolate Tres Leches Cake
Created by: Howcan Team
Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup white sugar, divided
- 1/3 cup whole milk
- 1 can (12 ounces) evaporated milk
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Grease and flour a 9x13 inch baking dish.
- In a large bowl, sift together 1 cup of flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt.
- In another bowl, beat 5 egg yolks with 3/4 cup of sugar until light and fluffy. Stir in the 1/3 cup of milk and 1 teaspoon of vanilla extract. Gradually add the flour mixture and mix until smooth.
- In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff peaks form. Gently fold the egg whites into the batter. Pour the batter into the prepared baking dish.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool for 10 minutes.
- In a separate bowl, whisk together the evaporated milk and sweetened condensed milk. Once the cake has cooled for 10 minutes, pierce the surface with a fork several times. Pour the milk mixture over the cake, allowing it to soak in. Cover and refrigerate for at least 4 hours, or overnight.
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and stir in the chocolate chips until smooth and melted. Allow the chocolate drizzle to cool slightly.
- Remove the cake from the refrigerator and pour the chocolate drizzle over the top. Spread evenly with a spatula. Slice and serve the Chocolate Tres Leches Cake. Enjoy!
Tres Leches Cake, a beloved Latin American dessert, has a rich history dating back to the 19th century. Originating in Central America, this decadent cake is soaked in three types of milk—evaporated milk, condensed milk, and heavy cream—resulting in a moist and luscious texture. The addition of a chocolate drizzle adds a delightful twist to this classic dessert, infusing it with a deep, indulgent flavor. Renowned chefs like Tres Leches Cake pioneer, Chef Paulina Abascal, have popularized this variation, elevating it to a global sensation. For the best Tres Leches Cake with a chocolate drizzle, visit authentic Latin American bakeries or upscale restaurants known for their exquisite desserts. The key to perfecting this dessert lies in achieving the ideal balance of sweetness and moisture, making it a must-try for any dessert enthusiast.
50 min
12
380 calories
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