About the Recipe
A soft sponge, a generous three-milk soak, and a cloud of whipped cream: tres leches is a dessert made for a full table. Our chocolate version puts the cacao in the milk soak, giving each chilled slice a rich finish. We list Nicaragua as its country of origin here, while recognizing that tres leches is loved across Latin America and its exact origins are debated. Make it ahead and let the refrigerator do the patient work.
Before starting, have the panela-sweetened condensed milk prepared and cooled; the listed timing assumes this component is ready. Grind and sift the sponge panela finely before weighing so it can dissolve during beating.
Ingredients
For the sponge: 5 large eggs, separated
180 g finely powdered, sifted panela, divided (120 g + 60 g)
150 g all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
60 ml milk
1 teaspoon vanilla extract
1 teaspoon neutral oil, for the pan
For the soak: 50 g XOL Full Spectrum Cacao Powder
240 ml evaporated milk
200 g condensed milk sweetened only with panela, prepared and cooled
120 ml heavy cream
For the topping: 240 ml cold heavy cream
12 g finely powdered, sifted panela and 1/2 teaspoon vanilla extract
15 g XOL Cacao Nibs, finely chopped, optional
Preparation
1. Heat the oven to 350°F / 175°C. Lightly oil a 9-inch square pan at least 2 inches deep. Whisk the flour, baking powder, and salt together.
2. Beat the egg yolks with 120 g panela until pale and thick. Mix in the 60 ml milk and 1 teaspoon vanilla, then gently fold in the flour mixture.
3. In a clean bowl, beat the whites to soft peaks. Gradually add the remaining 60 g panela and beat until glossy peaks hold their shape with a slight bend. Fold into the batter in three additions, keeping as much air as you can.
4. Spread in the prepared pan and bake for 25–30 minutes. The center should spring back lightly and a tester should come out clean. Let the cake cool for about 45 minutes.
5. Warm the evaporated milk over low heat. Whisk in the Full Spectrum cacao until completely melted and smooth. Remove from the heat and whisk in the condensed milk and 120 ml cream.
6. Poke the cooled cake all over with a skewer. Pour the cacao milk over it gradually, pausing as the sponge drinks it in. Cover and refrigerate for at least 4 hours, or overnight for an easy make-ahead dessert.
7. Grind and sift the topping panela very finely, then weigh 12 g. Whip the cold topping cream with it and the remaining vanilla to soft peaks. Spread over the cold cake and scatter with finely chopped nibs if you like. Serve chilled, and keep leftovers covered in the refrigerator.