mariadnoca
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ISO: ISO: Any have a T&T recipe for Mexican Chocolate Cake?
- Thread starter mariadnoca
- Start date
In Search Of:
Rec: Mexican Chocolate Cake
I'm not certain where this recipe came from... I think it was from the side of one of the (Mexican) chocolate packages.
Mexican Chocolate Cake
3 1-ounce squares unsweetened chocolate, chopped
1 tablet Mexican chocolate (I use either Ibarra or Mayordomo Amargo Vainilla), chopped
1 cup brown sugar
1/4 cup granulated sugar
3/4 cup unsalted butter
2 eggs
1 t vanilla
1/2 t salt
1/2 t cinnamon
1-1/4 cups all-purpose flour
Preheat oven to 350°F. Lightly grease a 9-inch square pan or 9-inch cake pan (3" high - or 2" with collar - or alternatively - set on a sheet pan), set aside.
In a double boiler or heavy saucepan, heat chocolates, sugars and butter, stirring frequently, until melted, remove from heat, pour into a mixing bowl, and cool for 5 minutes. In a separate bowl, combine and whisk thoroughly eggs, vanilla and salt. Add egg mixture to chocolate, stirring well. Add cinnamon and flour (don't overmix) and pour into prepared pan.
Bake 18-20 minutes, cool, and cut into brownies or wedges (depending on the pan used).
I serve it with whipped cream flavored with brown sugar, vanilla, cinnamon and occasionally a small pinch of cayenne.
I'm not certain where this recipe came from... I think it was from the side of one of the (Mexican) chocolate packages.
Mexican Chocolate Cake
3 1-ounce squares unsweetened chocolate, chopped
1 tablet Mexican chocolate (I use either Ibarra or Mayordomo Amargo Vainilla), chopped
1 cup brown sugar
1/4 cup granulated sugar
3/4 cup unsalted butter
2 eggs
1 t vanilla
1/2 t salt
1/2 t cinnamon
1-1/4 cups all-purpose flour
Preheat oven to 350°F. Lightly grease a 9-inch square pan or 9-inch cake pan (3" high - or 2" with collar - or alternatively - set on a sheet pan), set aside.
In a double boiler or heavy saucepan, heat chocolates, sugars and butter, stirring frequently, until melted, remove from heat, pour into a mixing bowl, and cool for 5 minutes. In a separate bowl, combine and whisk thoroughly eggs, vanilla and salt. Add egg mixture to chocolate, stirring well. Add cinnamon and flour (don't overmix) and pour into prepared pan.
Bake 18-20 minutes, cool, and cut into brownies or wedges (depending on the pan used).
I serve it with whipped cream flavored with brown sugar, vanilla, cinnamon and occasionally a small pinch of cayenne.
The Mexican Chocolate Icebox Cake from Bon Appetit is fantastic - it's made with ladyfingers - will
post it if you're interested. (It's similar to a Chocolate Charlotte, but no raw eggs).
Warning: Stay away from the "Mexican Chocolate Torte" from Gourmet - it's awful! - dry, dry, dry, plus not a big chocolate taste.
post it if you're interested. (It's similar to a Chocolate Charlotte, but no raw eggs).
Warning: Stay away from the "Mexican Chocolate Torte" from Gourmet - it's awful! - dry, dry, dry, plus not a big chocolate taste.
vicki-in-tucson
Well-known member
Chocolate Pound Cake from "Indian Market Cookbook"
I clipped this from the Chicago Tribune, which attributed it to the "Indian Market Cookbook" by Mark Miller. It's one of my favorites, and always turns out very moist and rich.
3 eggs
2/3 cup milk
3 tablespoons water
1/2 tablespoon vanilla extract
3/4 cup good-quality cocoa powder (I use Droste)
2 cups sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/3 cups all-purpose flour
1 cup (2 sticks butter)
1. Preheat oven to 325 degrees.
2. Grease and flour (I use cocoa powder) a 9- by 5-inch loaf pan (I use a bundt pan).
3. In a mixing bowl, whisk together the eggs, water, and vanilla. Sift together the cocoa, sugar, salt, baking powder, and flour into the large bowl of an electric mixer fitted with a paddle attachment (I just use my handheld mixer).
4. Mix in the butter and half of the liquid ingredients, and when moistened, increase the mixing speed to medium-high. Beat together for 2 minutes, turn down the speed to low and add the remaining liquid, stirring until incorporated.
5. Pour into pan, and bake 1 to 1 1/4 hours, or until a toothpick inserted in comes out clean. Remove from the pan and let cool on a wire rack. Slice and serve with ice cream or whipped cream.
Chocolate Ganache Glaze
(This is not part of Mark Miller's recipe, but I've started using it with this pound cake. I believe it originally came from PegW.)
1 cup whipping cream
6 oz semi-sweet chocolate
Heat cream in heavy saucepan until just below a boil. Add chocolate and stir constantly with a wooden spoon until it is totally melted and completely merged with the cream. Cool until very warm but not hot, and pour over cooled cake generously, letting it drip attractively down the sides.
If you cover the cake completely with the glaze, it will stay moist longer. This glaze thickens as it gets cold. If you want it to set quickly, refridgerate for 30 minutes. This glaze can also be used to sandwich cookies or as a cake filling. Keeps well at room temperature.
I clipped this from the Chicago Tribune, which attributed it to the "Indian Market Cookbook" by Mark Miller. It's one of my favorites, and always turns out very moist and rich.
3 eggs
2/3 cup milk
3 tablespoons water
1/2 tablespoon vanilla extract
3/4 cup good-quality cocoa powder (I use Droste)
2 cups sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/3 cups all-purpose flour
1 cup (2 sticks butter)
1. Preheat oven to 325 degrees.
2. Grease and flour (I use cocoa powder) a 9- by 5-inch loaf pan (I use a bundt pan).
3. In a mixing bowl, whisk together the eggs, water, and vanilla. Sift together the cocoa, sugar, salt, baking powder, and flour into the large bowl of an electric mixer fitted with a paddle attachment (I just use my handheld mixer).
4. Mix in the butter and half of the liquid ingredients, and when moistened, increase the mixing speed to medium-high. Beat together for 2 minutes, turn down the speed to low and add the remaining liquid, stirring until incorporated.
5. Pour into pan, and bake 1 to 1 1/4 hours, or until a toothpick inserted in comes out clean. Remove from the pan and let cool on a wire rack. Slice and serve with ice cream or whipped cream.
Chocolate Ganache Glaze
(This is not part of Mark Miller's recipe, but I've started using it with this pound cake. I believe it originally came from PegW.)
1 cup whipping cream
6 oz semi-sweet chocolate
Heat cream in heavy saucepan until just below a boil. Add chocolate and stir constantly with a wooden spoon until it is totally melted and completely merged with the cream. Cool until very warm but not hot, and pour over cooled cake generously, letting it drip attractively down the sides.
If you cover the cake completely with the glaze, it will stay moist longer. This glaze thickens as it gets cold. If you want it to set quickly, refridgerate for 30 minutes. This glaze can also be used to sandwich cookies or as a cake filling. Keeps well at room temperature.
misplaced-in-az
Well-known member
Meryl, Please post recipe. TIA nt
REC: Mexican Chocolate Icebox Cake
This is rich, luscious, creamy, deep chocolatey, and beautiful looking.
MEXICAN CHOCOLATE ICEBOX CAKE
"There's a hint of cinnamon in the chocolate filling and the whipped cream topping."
INGREDIENTS:
60 sponge-cake-type ladyfingers (from three 3-ounce packages - use the ones that are split in half) (*Note: Some reviewers brushed the ladyfingers with liqueur, such as Kahlua, or with strong coffee - I leave them plain)
2 3/4 cups chilled whipping cream (heavy cream)
4 ounces unsweetened chocolate, chopped
1/4 cup granulated sugar
1 cup plus 2 tablespoons powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
1 teaspoon ground cinnamon (*Note: I suggest using a mild cinnamon)
1 ounce semisweet chocolate, grated (I use 1 1/2 - 2 ounces)
DIRECTIONS:
Line bottom of 9-inch-diameter springform pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side and rounded side out.
Stir 3/4 cup whipping cream, unsweetened chocolate and 1/4 cup sugar in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Remove saucepan from heat and cool to room temperature.
Using electric mixer, beat 1 cup powdered sugar, butter and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture.
(Chill clean dry beaters and a second large mixer bowl in freezer or refrigerator until cold before whipping cream.)
Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla and cinnamon in chilled large mixer bowl. Using clean dry beaters, beat until firm peaks form.
Fold half of whipped cream mixture into chocolate mixture.
Spread half of chocolate filling in ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling.
Pipe or spread remaining whipped cream mixture over filling. Sprinkle with grated semisweet chocolate.
Refrigerate until firm, at least 3 hours. (Note: 3 hours is not long enough for the cake to set - I recommend chilling overnight). (Can be made 1 day ahead. Cover and keep refrigerated.)
Remove pan sides from cake and serve. (I prefer serving this cake at room temperature - it's creamier).
Serves 12.
Bon Appetit
August 1999
http://www.epicurious.com/recipes/recipe_views/views/101955
This is rich, luscious, creamy, deep chocolatey, and beautiful looking.
MEXICAN CHOCOLATE ICEBOX CAKE
"There's a hint of cinnamon in the chocolate filling and the whipped cream topping."
INGREDIENTS:
60 sponge-cake-type ladyfingers (from three 3-ounce packages - use the ones that are split in half) (*Note: Some reviewers brushed the ladyfingers with liqueur, such as Kahlua, or with strong coffee - I leave them plain)
2 3/4 cups chilled whipping cream (heavy cream)
4 ounces unsweetened chocolate, chopped
1/4 cup granulated sugar
1 cup plus 2 tablespoons powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
1 teaspoon ground cinnamon (*Note: I suggest using a mild cinnamon)
1 ounce semisweet chocolate, grated (I use 1 1/2 - 2 ounces)
DIRECTIONS:
Line bottom of 9-inch-diameter springform pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side and rounded side out.
Stir 3/4 cup whipping cream, unsweetened chocolate and 1/4 cup sugar in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Remove saucepan from heat and cool to room temperature.
Using electric mixer, beat 1 cup powdered sugar, butter and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture.
(Chill clean dry beaters and a second large mixer bowl in freezer or refrigerator until cold before whipping cream.)
Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla and cinnamon in chilled large mixer bowl. Using clean dry beaters, beat until firm peaks form.
Fold half of whipped cream mixture into chocolate mixture.
Spread half of chocolate filling in ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling.
Pipe or spread remaining whipped cream mixture over filling. Sprinkle with grated semisweet chocolate.
Refrigerate until firm, at least 3 hours. (Note: 3 hours is not long enough for the cake to set - I recommend chilling overnight). (Can be made 1 day ahead. Cover and keep refrigerated.)
Remove pan sides from cake and serve. (I prefer serving this cake at room temperature - it's creamier).
Serves 12.
Bon Appetit
August 1999
http://www.epicurious.com/recipes/recipe_views/views/101955
mariadnoca
Moderator
They all look yummy - thank you!!