This is a great recipe to finish off the last of your Mexican chocolate from the winter. It takes no time to prepare and is perfect with a scoop of vanilla ice cream. Here, I added just a dollop of creme fraiche or you can do whipped cream. Also, this cake is just perfect with a cup of afternoon (or breakfast!) coffee.
Original recipe yields 10 servings
- 2 sticks unsalted butter, room temp.
- 2 tablets of Mexican chocolate, 90 grams each (preferred brands: Ibarra or Abuelita)
- 1 cup sugar
- 1 cup Mexican crema (or ½ cup sour cream and ½ crème fraiche)
- 1 tablespoon vanilla extract1 tablespoons coffee (you’re morning coffee will work fine for this)
- 1 teaspoon cinnamon
- 1/2 teaspoon chili powder
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Chocolate Sauce:
- 3 tablets Mexican chocolate (90 grams each)
- 1/4 cup evaporated milk
- 1 teaspoon vanilla extract
- Grease and flour a 10- to 12-cup Bundt pan. Heat oven to 350°.
- Melt butter in a large saucepan over medium-low heat; add Mexican chocolate, stirring until smooth. Let cool.
- To the chocolate mixture, add the sugar, crema, 1 tablespoon vanilla, coffee, cinnamon, chili powder, and eggs; whisk until smooth. It is very important that the chocolate mixture is cooled if not you will end up with scrambled eggs!
- In another bowl combine the flour, baking soda, and salt. Add all at once to the first mixture, whisking until well blended.
- Pour batter into prepared bundt pan. Bake for 40 to 45 minutes, or until it feels firm to the touch and has slightly pulled away from the sides of the pan. Cool in pan on a rack for 20 minutes. Carefully loosen the cake with a knife and invert onto a large serving plate.
- Meanwhile, prepare the chocolate sauce.
- Combine the evaporated milk, Mexican chocolate with 1 teaspoon vanilla extract in a small saucepan. Let cool to room temperature then spoon over the cooled cake. If too thick, thin with a little more milk.
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