CHOCOFLAN
Provided by Marcela Valladolid
Categories dessert
Time 2h20m
Yield 10 servings
Number Of Ingredients 17
Steps:
- Put an oven rack in the middle of the oven and preheat to 350 degrees F.
- Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
- For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
- For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
- Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.
- Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
- Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, jiggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!
CAJETA
Provided by F. W. Pearce
Categories Milk/Cream Dessert Kid-Friendly Vanilla Chill Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 3 cups
Number Of Ingredients 4
Steps:
- In a large, heavy-bottom saucepan, combine the milk, sugar, and vanilla and place over medium heat. Bring to a simmer, stirring constantly with a wooden spoon to dissolve the sugar. Remove the pan from the heat and stir in the dissolved baking soda. When the bubbling stops, return the pan to the heat, bring back to a simmer, and cook, stirring often, for 1 hour, or until the mixture starts to thicken and turn golden. At this point the cajeta will start to thicken fast, so don't leave the pan unattended. Continue to cook, stirring constantly so it doesn't burn or stick to the bottom of the pan, for another 20 minutes, or until the cajeta is a rich brown color and thick enough to coat the back of the spoon. It should cool to a medium-thick caramel consistency. If it's too thick, add a small amount of water; if it's too thin, continue to cook until thickened.
- Transfer to a container, let cool, then cover and refrigerate until ready to use. Warm slightly before serving. It will keep for about 1 month in the refrigerator.
CHAMPURRADO
A traditional Mexican chocolate drink.
Provided by monmedel
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Bring water, cinnamon stick, clove, and star anise to a boil in a saucepan; remove from heat and allow spices to steep until water is fragrant, about 10 minutes. Strain.
- Heat milk, chocolate, and pinole in another saucepan over medium heat, whisking until chocolate is dissolved and liquid is thickened, about 10 minutes. Remove from heat and add piloncillo; let rest until sugar is dissolved, about 5 minutes more. Pour cinnamon water into chocolate mixture and stir to combine.
Nutrition Facts : Calories 524.4 calories, Carbohydrate 63.3 g, Cholesterol 6.9 mg, Fat 3.9 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 2.3 g, Sodium 276.1 mg, Sugar 37.8 g
REAL MEXICAN CAJETA (GOAT'S MILK CARAMEL OR DULCE DE LECHE)
Make and share this Real Mexican Cajeta (Goat's Milk Caramel or Dulce De Leche) recipe from Food.com.
Provided by Raquel Grinnell
Categories Sauces
Time 6m
Yield 1 1/2 quarts, 96 serving(s)
Number Of Ingredients 4
Steps:
- In a large, heavy pot (not iron), combine the milk, sugar, and vanilla, and place over medium heat. Stir regularly until the milk comes to a simmer and sugar is dissolved. Remove the pot from the heat and add dissolved baking soda; it will bubble up at this point, especially with goat's milk. When the bubbles have subsided, return it to the heat.
- Adjust heat so that the mixture is simmering briskly but not boiling. Cook, stirring regularly, until the mixture turns pale golden, about one hour.
- You will now need to stir the milk more regularly as it begins to thicken and turns a caramel-brown color. Don't allow the milk to stick to the bottom of the pot. You can drop a few drops into a small glass of water. If a soft ball forms, the cajeta is ready.
- If you take the pot off the heat and allow the cajeta to cool, it should be a medium-thick sauce. If it's too thick, add hot water, 1 tablespoon at a time until it is the proper consistency. If it is too thin, return to the heat until it thickens.
- When the cajeta is cool, remove the vanilla bean. Strain the cajeta through a fine mesh strainer into a bowl or wide-mouthed jar, then scrape the seeds from the vanilla bean into the cajeta. Refrigerate until ready to use. Cajeta is best served warm.
BEST EVER CHOCOLATE CAKE (FROM SORRENTO)
Make and share this Best Ever Chocolate Cake (From Sorrento) recipe from Food.com.
Provided by 2Bleu
Categories Dessert
Time 40m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Grease bottom and sides of two 9-inch cake pans.
- Mix all ingredients on low for 1 minute. Then on high for 2 minutes, scraping down sides of bowl. Pour batter between the two pans. Bake 30-35 minutes.
- Cool for 10 minutes. Meanwhile, melt chocolate over simmering water until smooth. Let cool to room temperature. Whisk sour cream into melted chocolate. Frost and garnish.
Nutrition Facts : Calories 728.8, Fat 55.5, SaturatedFat 23.3, Cholesterol 75.1, Sodium 608.2, Carbohydrate 62.2, Fiber 8.6, Sugar 25.1, Protein 15.2
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VANILLA ICE CREAM WITH CAJETA SWIRLS & MEXICAN CHOCOLATE …
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- Pour the heavy cream and milk in a medium saucepan. Add the vanilla bean, seeds from the vanilla bean and salt; stir and place over medium heat. Stirring constantly, bring to a simmer, about 8 to 10 minutes. Remove from heat immediately after it reaches a simmer, cover and let rest of at least 5 minutes.
- Meanwhile, in a medium bowl, using a whisk or fork, beat the egg yolks with the sugar until the mix turns from bright to pale yellow, it thickens and loses its graininess. It will take a couple minutes.
- Uncover the milk mixture, remove the vanilla bean, pressing any remaining seeds into the milk. Discard the bean. Slowly, using a ladle, pour half the milk mixture into the yolk mixture, whisking as you go to temper the egg yolks.
- Pour the tempered egg yolk mixture into the saucepan with the remaining milk mix. Set over medium heat again, and let it come to a gentle simmer, constantly stirring, until it coats the back of a wooden spoon, about 5 minutes. Remove from the heat and let it cool slightly, stirring now and then.
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- Combine 2 1/4 cups water, butter, vanilla bean seeds, orange zest, salt, and 1/4 teaspoon cinnamon in a large saucepan over medium; bring to a simmer, stirring occasionally. As soon as the mixture begins to simmer, add flour all at once, and quickly stir with a heatproof spatula or wooden spoon until completely incorporated, about 20 seconds.
- Immediately transfer mixture to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed 3 minutes. Add egg, and beat on medium speed until completely incorporated, about 20 seconds. Transfer batter to a double-lined pastry bag (place 1 bag inside another) fitted with a 1/3-inch open star tip.
- Pipe 14 (15-inch-long) straight ropes of batter onto 2 parchment paper–lined baking sheets. Let dry until a skin forms and batter is no longer sticky around top and sides of rope, about 30 minutes. Bring ends of 1 rope together to form a teardrop shape, lightly pressing ends together to secure. Repeat with remaining ropes. Chill teardrop shapes at least 30 minutes or up to 2 hours. (Alternatively, freeze on baking sheets until hardened. Transfer to a large ziplock plastic freezer bag, and freeze up to 1 month.)
- Stir together sugar and remaining 1 tablespoon cinnamon in a large bowl; set aside. Pour oil to a depth of 2 1/2 inches in a large Dutch oven. Heat over medium-high to 375°F. Working in batches, fry chilled or frozen churros, turning occasionally, until light golden brown with a crispy outside and custardy center, 2 minutes and 30 seconds to 3 minutes and 30 seconds. Toss hot churros in cinnamon-sugar, and serve immediately with cajeta or sweetened condensed milk for dipping.
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