Ingredients

For the chocolate sponge cake

½ cup + 3 tbsp (100g) cake flour

¼ cup + 1 tbsp (40g) unsweetened cocoa powder

1½ tsp baking powder

½ tsp salt

¾ cup (150g) white granulated sugar

3 egg yolks

3 egg whites

½ cup + 1 tbsp (130g) hot milk

⅔ stick (70g) unsalted butter

1oz (30g) chocolate with 50% cocoa solids

For the chocolate milk bath

½ cup (120g) hot milk

¼ cup + 1 tbsp (70g) cold heavy cream

½ cup (130g) cold condensed milk (if you want your mixture to be sweeter, you can add more)

2 tbsp (15g) unsweetened cocoa powder

1oz (25g) chocolate with 50% cocoa solids

For the chocolate whipped cream

1 cup (250g) heavy cream

2oz (60g) dark chocolate with 50% cocoa solids

1 tbsp white granulated sugar

Method

For the chocolate sponge cake

In a bowl melt together the chocolate and butter and set aside to cool.

In another bowl, beat the egg whites, with ½ tsp of lemon juice. Once foamy add the sugar one tablespoon at a time and whip egg whites until stiff peaks.

In another bowl mix the cocoa powder with the hot milk. Add the melted butter mixture and the egg yolks. Add the dry ingredients.

Gently combine both mixtures together without deflating the egg whites.

Pour the batter in a greased and lined with parchment paper 8 inch pan and bake the cake in a preheated oven at 160 °C (320 °F) for 20 - 25 minutes or until a toothpick comes out clean.

Allow to cool completely.

For the chocolate milk bath

Melt chocolate, cocoa powder and milk together.

Add the cold heavy cream and cold condensed milk.

Pour mixture over the sponge Cake and refrigerate for at least one hour.

For the chocolate whipped cream

Heat the cream with the chocolate and add the sugar.

Allow to cool completely, and once cold, whip.

Tips

Leave the cake to soak for at least one hour. Traditional Tres Leches is served directly in its baking tray with the excess milk. You can either serve it that way, or transfer it onto a platter. It's up to you, depending what texture you prefer.