Chocolate tres leches cake

NZ Woman's Weekly 29/12/2012

Annabelle White

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Serves 8

Known in Latin countries as Three Milks Cake, this delicately luxurious “self-saucing” cake can be made the day before or two hours ahead of the family arriving...

Ingredients

5	Eggs
¼ cup	Caster sugar
½ cup	Plain flour
½ tsp	Mixed spice
2 tbsp	Cocoa powder
350 ml	Evaporated milk
200 g	Condensed milk
1 cup	Cream
1 cup	Dark chocolate, chopped
¼ cup	Creme de cacao, or rum
1 to serve	Cream, whipped
1	Orange, freshly grated zest to serve

Directions

Preheat oven to 160 degC and grease a 28 x 18cm baking dish.
In the bowl of an electric mixer fitted with the whisk attachment, beat eggs until they have thickened and lightened in colour.
Gradually add sugar and continue to beat until eggs have tripled in volume.
Sift together flour, mixed spice and cocoa. Fold flour mixture into egg mixture, taking care not to deflate the egg mixture.
Pour cake mixture into the prepared baking dish. Bake for 45 minutes or until a toothpick inserted in the centre comes out clean.
Set baking dish on a wire rack to cool. Using a skewer, pierce the top of the cake all over.
In a medium saucepan over a medium-high heat, stir together evaporated milk, condensed milk and cream.
Bring to a boil, remove from heat and stir in chocolate until it is melted and mixture is smooth. Stir in crème de cacao or rum.
Pour milk mixture over cake. Cover and refrigerate until liquid is completely absorbed – at least two hours.
When ready to serve, reheat in the oven at 160 degC for 10 to 15 minutes until warm.
Serve with ice cream or whipped cream and a grating of fresh orange zest.