Dessert Mmmmm
Tres Leches with Chocolate Meringue
I usually put normal meringue on this but I felt like trying the chocolate recipe... The chocolate meringue is AMAZINGGGGGGGGGGG!!!!!!!!!!
Tres Leches
8 tbsp. melted butter (plus extra to coat your pan)
6 eggs, separated
1/4 tsp. baking soda
1/4 tsp. salt
1 c. sugar
1 c. flour
2 1/2 c. milk
12 oz. evaporated milk
14 oz. sweetened condensed milk
*Optional: My abuela watched me make this once and told me to add some rum... it was YUMMY! Add as much as you think you'd like in there.
Preheat oven to 350 degrees...use a buttered/lightly flowered glass 9x13 pan. (The recipe I used to make this was smaller thus the smaller pan.)
Whisk whites, soda, salt until soft peaks. Add yolks and beat until combined. With mixer running add sugar slowly. Fold in butter then sifter flour.
Bake until golden aprox. 20 min. Before cake is done whisk together the 3 milks. As soon as cake is removed from the oven use a fork or skewer to poke holes all over the cake... the more the merrier. Then pour the milks over the cake...this should absorb within 5 min. Don't worry if there's a little bit still sitting on top, it will eventually absorb. When cool frost with Meringue. Cover and refrigerate at least 3 hours before serving.
Tres leches is generally frosted with meringue... so on to that.
For the Chocolate Meringue...
4 egg whites, at room temperature
1/4 teaspoon cream of tartar
3/4 cup granulated, superfine sugar
1 teaspoon vanilla
4 tablespoons unsweetened cocoa, sifted
In a large bowl with an electric mixer beat the egg whites until fluffy. Add the cream of tartar and granulated sugar 1 tablespoon at a time. Beat until the egg whites are stiff and shiny and the sugar granules cannot be felt in the whites. Beat in the vanilla, reduce speed to low and add cocoa until combined. (I folded in the cocoa powder.)