Recipe: Chocolate Tres Leche

Hami In Miami Chocolate Tres Leche

Spanish lesson of the day:
Postre = Dessert.
Yo quiero (Ky-e-ro) = I want.
Tres Leche = Three Milks (aka: delicious wet cake).

Today, I am going to tell you all about this delicious dessert AND show you how to make it. Warning: mouth watering and drooling WILL occur. Recommended to have napkins handy.

Hami In Miami Chocola Tres Leche

The History

Tres Leche translated literally means Three Milks. That is because this wet spongey cake  is made combining evaporated milk, condensed milk and heavy cream. Sweat dreams are LITERALLY made of these!

The actual origins of this dessert are not exactly known however one thing is for sure, it is a dessert that is eaten often in all Latin countries, from Central and South America, all the way to parts of the Caribbean.

Hami In Miami Chocolate Tres Leche

The Inspiration

My good friend, Anaisa, of Anna’s Pasteleria, recommended that I try one of her recipes that puts a twist on this Latin classic. A chocolate tres leche! Condensed milk AND chocolate?

Yes and yes!

Hami In Miami Chocolate Tres Leche

The Ingredients

For the Cake:

  • 4 Eggs
  • ¾ Cups of sugar
  • 2 Tablespoons of powdered chocolate (unsweetened)
  • ¾ Cups of sifted flour

For the Cream (that will soak the cake):

  • 14 Ounces of condensed milk (YUM)
  • 12 Ounces of evaporated milk
  • 1 ½ Cups of whipping cream
  • 2 Tablespoons of powdered chocolate (unsweetened)

For the Meringue Topping:

  • A full container of Cool Whip (if you are lazy like me) OR
  • Make your own meringue from scratch with Egg Whites, Sugar

Hami In Miami Chocolate Tres Leche

The Steps

1- Preheat the oven to 350˚ F

2- Separate the egg whites from the egg yolks and place the egg whites into a Stand Mixer bowl. Mix in the stand mixer at medium speed until the egg whites have turned into a foam-like consistency. Start adding the sugar and keep mixing until the consistency is white, bright and satiny.

3- Reduce the speed of the mixer and start incorporating the egg yolks until fully mixed in.

4- When ready, remove the bowl from the mixer and grab a silicone spatula. Add the flour and the powdered chocolate, little by little, into the bowl. Use the silicone spatula to mix the ingredients in a folding pattern until the flour and chocolate have been mixed in fully. Make sure to not mix more than you need to. You want the mix as airy as possible.

5- Pour the mix into a glass or porcelain mold* and bake for 20 minutes or until the cake surface has just started to change color. A good way to check if the cake is ready, is to insert a toothpick into the cake. When you remove the toothpick, it should not have any cake on it. *The original recipe calls for a 29x15cm mold but I got a little creative and decided to try my hand at a cupcake mold. Mini-sized tres leche bites? Don’t mind if I do.

6- While the cake is baking, put the evaporated milk, the condensed milk, the whipping cream and the powdered chocolate into a blender and blend for 1 minute or until everything is fully mixed.

7- Remove the cake (or cupcakes in my case) from the oven and while the cake is still hot, poke holes into the cake with a fork or toothpick. These little holes will ensure that the cream mixture really saturates the cake.

8- Grab the cream mixture and little by little, drench the cake. As the cream is absorbed, pour more.

9- Cover the mold that has both the cake and the cream mixture with aluminum foil and place in the refrigerator. Leave here for a minimum of 4 hours to allow the cream to really soak into the cake.

10- When you are ready to eat, simply top off with the Cool Whip topping and sprinkle with a little powdered chocolate for decor. And voila! You have yourself a delicious Chocolate Tres Leche!

Hami In MIami Chocolate Tres Leche
Don’t tell the human, but I might have tasted the Chocolate Tres Leche when she wasn’t looking.

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