There is much to celebrate in May. Nicer weather is (mainly) here (finally!) and a number of holidays are coming up that we celebrate. With our affinity for Mexican foods, we always start off the month of May with Mexican dishes in celebration of Cinco de Mayo. Great things have come from Mexico, the best of all being chocolate! Since I always plan for dessert first (and usually make it before any meal preparation begins) it seems fitting to feature a chocolate dessert recipe to commemorate the influence of Mexican culture and heritage in the United States this weekend. (Here are the links for the other dishes we have made to celebrate Cinco de Mayo: Mexican Shrimp Sandwiches, Enchilada Lasagna, Black Bean & Corn Salsa, Mercado Margaritas)
Postre (the Spanish word for dessert) in Mexico is usually a pudding, a custard, or a cooked fruit dish. Adding some spiciness to the dessert is also a characteristic of Mexican sweets. In this pudding cake the kick of spiciness comes from three spices, cinnamon, red pepper flakes, and chipotle chile pepper. Even with two kinds of pepper in the ingredients, there isn’t over-powering heat in the dessert, just a hint of spiciness. And a lot of chocolatey deliciousness!
Mexican Chocolate Pudding Cake
Mexican Chocolate Pudding Cake (adapted from southernliving.com) Makes 6 servings, Time Required: 1 hour, 10 minutes
Ingredients:
- 1 1/2 cups semisweet chocolate morsels
- 1/2 cup butter
- 3/4 cup granulated sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon ground chipotle chile pepper
- 1/2 teaspoon kosher salt, divided
- 1/2 cup sliced almonds
- 2 teaspoons olive oil
- 1 teaspoon brown sugar
Preparation:
Preheat the oven to 350°F. Microwave the chocolate and butter together in a large microwave-safe bowl on HIGH for 1 to 1 1/2 minutes or until they are melted, stirring at 30-second intervals.
Melt the butter and chocolate together.
Whisk in the granulated sugar.
Add the sugar to the melted chocolate mixture.
Add the eggs, 1 at a time, whisking just until blended after each addition.
Add in the eggs.
Whisk in the flour, cinnamon, baking powder, red pepper, chile pepper, and 1/4 teaspoon salt.
Add the flour and spices to the batter.
In a small bolw, stir together the sliced almonds, olive oil, brown sugar, and the remaining 1/4 teaspoon salt.
Combine the almonds with the oil & brown sugar.
Pour the batter into a greased 2-quart baking dish. Sprinkle the almond mixture over the cake batter.
Transfer the batter to a baking dish and top it with the almond mixture.
Bake the cake at 350°F for 30 minutes. (The center will be soft.)
Bake the cake.
Cool the cake on a wire rack for 5 minutes.
It’s done!
Serve warm.
Wow! It’s delicious!
Incredibly delicious! ~Linda
Mexican Chocolate Pudding Cake (adapted from southernliving.com) Makes 6 servings, Time Required: 1 hour, 10 minutes
Ingredients:
- 1 1/2 cups semisweet chocolate morsels
- 1/2 cup butter
- 3/4 cup granulated sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon ground chipotle chile pepper
- 1/2 teaspoon kosher salt, divided
- 1/2 cup sliced almonds
- 2 teaspoons olive oil
- 1 teaspoon brown sugar
Preparation:
Preheat the oven to 350°F. Microwave the chocolate and butter together in a large microwave-safe bowl on HIGH for 1 to 1 1/2 minutes or until they are melted, stirring at 30-second intervals. Whisk in the granulated sugar. Add the eggs, 1 at a time, whisking just until blended after each addition. Whisk in the flour, cinnamon, baking powder, red pepper, chile pepper, and 1/4 teaspoon salt.
In a small bowl, stir together the sliced almonds, olive oil, brown sugar, and the remaining 1/4 teaspoon salt. Pour the batter into a greased 2-quart baking dish. Sprinkle the almond mixture over the cake batter. Bake the cake at 350°F for 30 minutes. (The center will be soft.) Cool the cake on a wire rack for 5 minutes. Serve warm.