Luminous Chocolate Tres Leches Cake

Allergens

Eggs, Almond, Coconut

Ingredients

• 3 large eggs, separated 1 cup almond flour 1/2 cup coconut flour 1/4 cup unsweetened cocoa powder 1 teaspoon baking powder 1/2 teaspoon salt 1 cup unsweetened almond milk 1/2 cup granulated erythritol 1 tablespoon vanilla extract 1 can (12 oz) unsweetened coconut milk 1 can (14 oz) unsweetened condensed coconut milk 3 tablespoons rum or brandy (optional, for a mocktail) Raspberry Coulis: 2 cups fresh raspberries 2 tablespoons granulated erythritol 1 tablespoon lemon juice 1/4 cup water

Instructions

1. Preheat oven to 350°F (180°C). Grease and line an 8 inch round cake pan with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, cocoa powder, baking powder, and salt.
3. Separate the egg yolks from the whites, saving the whites for later. To the dry mixture, add the egg yolks, unsweetened almond milk, erythritol, and vanilla extract. Stir until well combined.
4. In a separate bowl, beat the egg whites until stiff peaks form. Fold them into the batter gently.
5. Pour the batter into the prepared cake pan and bake for 25 30 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely.
6. In a large bowl, combine coconut milk, condensed coconut milk, and rum or brandy if using. Stir well.
7. Once the cake has cooled, pierce it all over with a fork to create holes for the liquid mixture to seep in. Slowly pour the mixed milks evenly over the cake, allowing it to absorb. Cover and refrigerate for at least 2 hours or overnight.
8. For the raspberry coulis, combine raspberries, erythritol, lemon juice, and water in a saucepan. Bring to a simmer and cook until the raspberries soften. Strain the mixture through a fine mesh sieve and let it cool.
9. To serve, slice the cake into two equal layers and place one layer on a serving plate. Drizzle half of the raspberry coulis over it and top with the second layer. Drizzle the remaining coulis over the top layer and serve immediately.

Chef’s Insight

The combination of almond flour and coconut flour creates a moist texture that mimics regular flour, while erythritol lends sweetness without raising blood sugar levels.

Notes

This recipe is perfect for those following a ketogenic diet or looking for a lower-carb dessert option.