Dubai Chocolate Tres Leches

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PREP TIME: 120 MIN

BAKE TIME: 30 MIN

TOTAL TIME: 190 MIN

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Taking the Dubai Chocolate to the next level!

Ingredients

Sponge Cakes

• 1 Cup All Purpose Flour
• 3/4 Cups Granulated Sugar
• 1 Tsp Baking Powder
• 1/2 Tsp Salt
• 5 Tbsp Unsalted Butter
• 1/3 Cup Whole Milk
• 2 Eggs
• 1 Egg Yolk
• 1/2 Tbsp Vanilla

Milk Blend

1 1/3 Cups Whole Milk

1 Cup Evaporated Milk

1-14oz Can Condensed Milk

1/2 Tsp Vanilla Extract

Whipped Cream

1 1/2 Cups Heavy Whipping Cream

2 Tbsp Sugar

1 Tsp Vanilla Extract

Pistachio Kataifi

2/3 Cups Chopped Kataifi

5 Tbsp Pistachio Cream

2 Tsp Unsalted Butter

Chocolate Ganache

2/3 Semisweet Chocolate

1/3 Cup Heavy Whipping Cream

Extras

Pistachio cream to drizzle

Chopped Pistachios to sprinkle

Instructions

1. Preheat oven to 350F and prepare 5- 4" round baking dishes with non stick spray.
2. Heat milk and butter together in the microwave until it is melted then add vanilla mix and set aside.
3. Sift the flour, baking powder and salt and set aside.
4. In a bowl beat eggs and sugar on high speed for 5-7 minutes until it has doubled in volume.
5. Fold the flour into the egg mixture
6. Once the flour is mixed make sure the milk/butter mixture is warm and add it to the egg/flour mixture and mix until combined.
7. Bake the cakes for 18-20 minutes.
8. Allow the cake to cool completely.
9. In a separate bowl make the milk blend by mixing the milks and vanilla until combined.
10. Once the cakes have cooled remove cakes from the pans and add plastic wrap long enough so that you can seal them.
11. Place the cake back in the pan and poke holes all around the top of the cake.
12. Soak the cake in two to three additions allowing the cake to soak in the milk each time.
13. Once the cake has soaked in all the milk enclose with the plastic wrap around the pan. Add more to cover the pan to allow it to stay fresh and refrigerate for 4-6 hours.
14. Once the cakes have set carefully place the cakes on plates.
15. Next, make the pistachio kataifi
16. Bring a pan to Medium heat and add the 2 tsp of butter.
17. Add the Kataifi mix continuously for 3-5 minutes until toasted.
18. Remove Katifi from heat place on a bowl and add the pistachio cream.
19. Mix until the katifi is coated.
20. Add 1 tbsp of the coated Katifi to the top of each cake.
21. Next add the heavy whipping cream, sugar and vanilla into a bowl and mix on low speed until it begins to thicken.
22. Once the whipped cream has soft peaks bump the speed up to high and mix until it has still peaks.
23. Pipe whipped cream over the kataifi covered cakes.
24. In a microwave safe bowl add the chocolate chips and heavy whipping cream.
25. Heat in 20 second intervals until melted mixing in between.
26. Allow it to cool a bit then drizzle each cake.
27. Drizzle the cakes with pistachio cream also.
28. Sprinkle chopped pistachios
29. Enjoy!