Ingredients: |
Ingredients: Tres Leches Center:
2 cups whole milk
2 cups heavy cream
3/4 cup sugar
1 1/2 cups toasted, chopped pecans
9 large egg yolks
1 large egg
Chocolate Cake:
4-oz. dark chocolate, chopped
1/2 cup butter
1 3/4 cups all purpose flour
1 1/2 cups sugar
1 tsp baking soda
1/2 tsp salt
1 cup cold coffee
1/2 cup buttermilk
2 large eggs
1 tsp vanilla extract
Tres Leches Rum Sauce:
1/4 cup sweetened condensed milk
1/4 cup evaporated milk
1/4 cup heavy cream
1/8 tsp ground nutmeg
1/4 tsp ground ginger
1/4 cup dark rum
Baileys Raspberries:
1/4 cup plus 2 tbsp water, divided
1/4 cup Baileys (regular or caramel-flavored)
1 1/2 tsp cornstarch
2 cups (approx 12-oz) fresh raspberries
1/3 cup sugar
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Directions: |
Directions:Make the center:
Preheat oven to 300F. Generously butter the bottom and sides of 9-inch round cake pan and set aside. Combine milk, cream, sugar and pecans in medium saucepan. Bring to boil, then reduce heat and simmer for 20 minutes. Remove from heat and cool completely (1-2 hours). In a large bowl, whisk together egg yolks and whole egg. Strain milk mixture through a mesh sieve into the bowl and whisk until smooth. Discard pecans. Bake for 40-50 minutes, or until set. Transfer to wire rack and cool for 20 minutes. Place pan in freezer for 10 minutes. Run a knife around the edge to loosen custard, then invert onto a large, plastic wrap-lined plate. Cover tightly with plastic wrap and freeze until firm, at least 3 hours, or overnight.
Make the chocolate cake:
Preheat oven to 350F. Grease a 9-inch cake pan and line the bottom with parchment paper. Grease top of parchmen paper. Melt together chocolate and butter in the microwave in a microwave-safe bowl. Heat in 45 second increments, stirring frequently until smooth. Set aside to cool. Whisk together flour, sugar, baking soda and salt in large bowl. In medium howl, whisk together coffee, buttermilk, eggs and vanilla extract. Gradually stir coffee mixture into dry ingredients, stirring until just blended. Stir in chocolate mixture.
Pour batter into prepared pan and bake for 30-35 minutes, or until toothpick inserted into center of cake comes out clean. Transfer cake to wire rack and cool for 15 minutes, then turn cake out, remove parchment paper and reinvert onto a wire rack to cool completely.
Make the tres leches sauce:
In medium saucepan, combine condensed milk, evaporated milk and heavy cream and cook over medium heat until warmed, but not boiling. Remove from heat and stir in nutmeg, ginger and rum. Sauce should still be warm when ready to assemble cake.
Assembly:
Cut cake horizontally into 2 layers using a long, serrated knife. Place the ring from a 9-inch springform pan on a cake stand (or other serving platter) and place one layer of chocolate cake inside the ring. Top with a large spoonful of warm tres leches sauce. Remove custard center from freezer and peel off plastic wrap (it may have to sit out for 5 minutes to enable you to do this if it is too firm). Invert onto the cake layer in the ring. Top with second cake layer. Making sure the ring is tight, gradually pour the remaining warm tres leches sauce evenly over top cake layer. Work slowly to allow the cake to absorb the sauce. Refrigerate cake for at least 1-2 hours before serving to ensure that the tres leches sauce has soaked in. Top with Bailey’s Raspberries and/or whipped cream before serving.
Bailey's Raspberries:
In small saucepan, combine 1/4 cup water and Baileys. Bring to boil. While the mixture heats, dissolve cornstarch in remaining 2 tbsp water. When Baileys mixture boils, pour in cornstarch slurry and, whisking continually, cook over medium-high heat until thick (about 2 minutes). Remove from heat and cool completely. Place berries in a large bowl. Pour cooled Baileys mixture over berries. Add in sugar. Toss gently with a spoon or spatula until all berries are coated. Chill in refrigerator for a few hours or serve immediately. |
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