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Mexican Chocolate Cake |
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Serves: 8 Print this Recipe(Torta de Chocolate) Category: Cakes Makes 1 (9-inch) round cake; 8 to 10 servings Chocolate is one of Mexico's food gifts to the world. I used Mexican chocolate to develop this cake; I prefer Mayordomo or Guelaguetza brands from Oaxaca, which are not available in the United States, but Ibarra or Abuelita brands are widely available in our markets and they are fine for the cake. (See INFORMATION AND SPECIAL TECHNIQUES: Mail-Order Sources for Ingredients, for Mayordomo or better yet, go to Oaxaca!) 3/4 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred) 4 ounces Mexican chocolate (2 tablets, such as Ibarra), chopped into pieces) 3/4 cup sugar 1/3 cup boiling water 3 large eggs 1/4 cup unsalted butter (1/2 stick), at room temperature 1/3 cup sour cream 1 teaspoon pure vanilla extract Chocolate Icing 1/2 cup chopped pecans 1. Preheat oven to 350°. Grease the bottom of a 9-inch round cake pan. Line the pan with a circle of parchment or wax paper. Grease the paper and sides of the pan. In a small bowl, mix the flour, baking powder, soda, salt, and cinnamon. Set aside. 2. Put the chocolate pieces and sugar in a food processor. Process until chocolate is finely chopped. With machine on, pour the boiling water through the feed tube, processing until the chocolate is melted. Add the eggs. Process 20 seconds. Scrape down the sides of the bowl. Add the butter, sour cream, and vanilla. Process 20 seconds. Add the reserved flour mixture and pulse 6 to 8 times, or just until mixed. Turn the batter into prepared cake pan. 3. Bake 30 to 35 minutes, or until a cake tester inserted in the center comes out clean. 4. Meanwhile, prepare the icing. When the cake is done, let it cool in the pan on a rack 5 minutes. Invert the cake to unmold, remove the paper, and cool on the rack. When the cake is completely cool, frost with the icing. Decorate with chopped nuts. Store cake, well covered at room temperature for 3 days, or freeze for about 1 month. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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