Mexican Chocolate Streusel Cake Pastel De Chocolate Mexicano Food

MEXICAN CHOCOLATE STREUSEL CAKE (PASTEL DE CHOCOLATE MEXICANO)

Mexican Chocolate Streusel Cake (Pastel De Chocolate Mexicano) image

This is a Rick Bayless recipe. I made this for a Mexican themed dinner party and thought I'd died and gone to heaven when I took a bite! Oh soooo good!! Be sure to use Mexican chocolate, as it is different from all others. This cake is best when slightly warm and would go great with vanilla, caramel or cinnamon ice cream, but is also wonderful all by itself.

Provided by flower7

Categories Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

18 -19 ounces mexican chocolate, roughly chopped, divided
1 egg yolk
1/2 teaspoon salt
7 tablespoons unsalted butter, at room temperature
1 cup all-purpose flour (4 1/2 oz)
1 3/4 cups all-purpose flour (8 oz)
1 1/4 teaspoons baking powder
8 ounces cream cheese, at room temperature (low fat works)
1 cup unsalted butter, at room temperature
2/3 cup sugar
4 eggs, at room temperature
powdered sugar (for garnish)

Steps:

Preheat oven to 350°F Butter and flour a 13x9-inch pan. Set aside.
Pulse half of the chocolate in a food processor until it is like coarse crumbs. Set aside.
Streusel topping: Add the other half of the chocolate to the processor and pulse until coarse crumbs. Mix the egg yolk with the salt and stir to dissolve the salt. Add to the processor along with the 7 Tbsp butter and 1 cup flour. Pulse until thoroughly combined and crumbly, but not a paste. Set aside.
Cake: Sift together the 1 3/4 cups flour and baking powder. With an electric mixer, on medium speed, combine cream cheese, 1 cup butter and sugar. Beat until light and fluffy, 2-3 minutes. Add eggs one at a time, thoroughly mixing between each one. Add the flour mixture and beat for 1 minute, until just mixed. Gently stir in the reserved chopped chocolate, making sure not to overmix.
Scrape the batter into the prepared pan and crumble the streusel evenly over top, breaking up any large lumps.
Bake 35-40 minutes or until a toothpick in the center comes out clean. Cool on a wire rack. Dust with powdered sugar before serving.

CHOCOLATE MEXICANO

Chocolate Mexicano image

I have not tried this hot chocolate. I'm posting this for safe keeping. I found this recipe in I'm The Chef The Young Chef's Mexican Cookbook. For a quick and easy version of this recipe, follow these instructions: In a pot, boil 4 cups (1 liter) of milk, Add one tablet of Abuelita Chocolate. Stir until the tablet dissolves in the milk. Sprinkle with cinnamon and serve hot.

Provided by internetnut

Categories Beverages

Time 18m

Yield 5 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup sugar (125 ml)
1/4 cup cocoa (60 ml)
1/4 teaspoon salt (1 ml)
1 tablespoon plain flour (15 ml)
1 teaspoon cinnamon (5 ml)
1 cup cold water (250 ml)
4 cups milk (1 liter)
2 teaspoons vanilla extract (10 ml)

Steps:

Place the sugar, cocoa, salt, flour, cinnamon, and water in a large saucepan. Place the saucepan over low heat and stir until the mixture dissolves into the water.
After the mixture is dissolved, turn up the temperature of the stove to medium-high. Stir the mixture until it boils. Boils for 3-5 minutes, stirring all the time.
Add the milk. Continue to stir until the milk is hot, but not boiling.
Just before the milk boils, remove the saucepan from the heat. Stir in the vanilla extract, and serve!

Nutrition Facts : Calories 229.8, Fat 7.6, SaturatedFat 4.5, Cholesterol 27.3, Sodium 213.2, Carbohydrate 33.2, Fiber 1.1, Sugar 20.2, Protein 7.4

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