Postrecito De Chocolate Recipe 445

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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

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.

POLVORONES DE CHOCOLATE (MEXICAN CHOCOLATE COOKIES)



Polvorones de Chocolate (Mexican Chocolate Cookies) image

I found this recipe in a Mexican cooking magazine called "Panaderia Mexicana Tradicional". The recipe was originally written in Spanish and the measurements were in grams. I translated the recipe into English and converted the measurements to accomodate the American kitchen. Living in Texas, we have a lot of Mexican bakeries! I love going into the panaderia by the farmer's market. I love Mexican pastries because they are not too sweet. This cookie is one of my favorites!

Provided by Kim D.

Categories     Dessert

Time 1h5m

Yield 13 serving(s)

Number Of Ingredients 11

2 1/4 cups all-purpose flour, plus
1 tablespoon all-purpose flour
2 1/4 cups powdered sugar, plus
2 tablespoons powdered sugar
1 1/4 cups vegetable shortening, plus
2 tablespoons vegetable shortening
2 eggs
2 tablespoons cocoa
2 teaspoons baking powder
1 teaspoon pure vanilla extract
granulated sugar, for rolling

Steps:

  • Combine all ingredients in a mixing bowl.
  • Blend well.
  • Cover dough and refrigerate for 30 minutes.
  • Preheat oven to 350°F.
  • Scoop about two tablespoons of dough, roll into a large ball, then roll in granulated sugar.
  • Place ball of dough onto a baking sheet.
  • Flatten ball with the palm of your hand to about 1/4-inch thick.
  • Sprinkle a little extra sugar on top.
  • Repeat process with the rest of the dough, placing them 2-inches apart once flattened.
  • Bake for 15-20 minutes.
  • Make sure you not over bake!
  • Remove cookies from oven and leave on cookie sheet for 5 minutes, before transfering to a wire rack to cool completely.

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