TRES LECHES CAKE WITH BITTER CHOCOLATE

Prep: 20 mins. Cooking: 30 mins + soaking. Serves 6-8. 120g butter, melted and cooled, plus extra softened, for greasing

5 eggs

¾ cup (165g) caster sugar

1½ cups (225g) plain flour

1 tsp baking powder

Scraped seeds of 1 vanilla bean or

1 tsp vanilla bean paste

1½ cups (375ml) evaporated milk

200g condensed milk

1 cup (250ml) milk

300ml thickened cream, whipped

with ½ tsp ground cinnamon

Grated bitter chocolate and dutch

process cocoa powder, for decoration

1 Preheat oven to 170˚C (150˚C fan). Lightly butter a 22cm-diameter cake tin and line with baking paper. Place eggs and sugar in a bowl and use an electric mixer to beat until pale and tripled in volume, 5mins. Sieve in flour and baking powder, add vanilla and a pinch of salt, fold to combine, then fold in melted butter. Pour mixture into prepared tin, smooth top and bake until puffed and golden, and a skewer inserted withdraws clean, 35-40mins.

2 Meanwhile, combine the three milks in a jug and set aside. Remove cake from oven, pierce all over with a skewer, then gradually pour milk mixture over cake, allowing it to be absorbed before adding more. Set aside to soak and cool, 2-3hrs or overnight.

Serve topped with whipped cream, grated chocolate and cocoa.