Tres Leches de Ron con Chocolate

Name: Tres Leches de Ron con Chocolate
Yield: serves 10 to 12
Ingredients: 3/4 cup water; 2 teaspoons instant coffee crystals; 1/2 cup unsweetened cocoa powder, preferably Dutch processed; 1 3/4 cups cake flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/4 cups sugar; 5 egg yolks; 1/2 cup vegetable oil; 1 teaspoon pure vanilla extract; 8 egg whites; Pinch of salt; 3/4 teaspoon cream of tartar; 1 cup half-and-half; 4 ounces semisweet chocolate, finely chopped; 1 (12-ounce) can evaporated milk; Pinch of salt; 1 (14-ounce) can sweetened condensed milk; 1/2 cup dark rum; 1 1/3 cups heavy cream; 1/4 cup confectioner’s sugar; 1/2 teaspoon pure vanilla extract, or 1/2 vanilla bean, scraped; 1 (2- to 4-ounce) piece semisweet chocolate, for shaving

December 14, 2011

This is another cake that I developed when I worked at Rosa Mexicano, and it quickly became one of the most popular desserts. We used to serve it with caramelized bananas, whipped cream, and chocolate sauce, all on the side. I have since tweaked the recipe a bit, by adding some chocolate to the tres leches mixture itself, instead of having a separate sauce, and by layering the cake with whipped cream.

Recipe notes

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