Thursday, October 29, 2015

Tex - Mex Chocolate Pound Cake

I live in Texas and I post and create a lot of recipes that are Tex - Mex. We integrate many recipes in Texas with Mexican recipes. I have always said that if you put Tex - Mex in the title of a recipe, it has to be good and they are!

I wanted to talk a bit about my favorite Mexican Chocolate. I often use it in sweet recipes. I enter an annual Holiday Cookie Contest and I have created cookie recipes using this Chocolate paired with Hatch Chiles and other spices. We tend to like our recipes with a little heat in Texas.

Taza Mexicano Chocolate Discs


Here's what you'll need:
Preheat the oven to 325 degrees.
1- 14 C (10") Tube Pan brushed well with Pan Release Mix.


8 oz. of Taza Mexicano Chocolate. There are a variety of flavors to choose from. Chop it.
1 C Butter, softened
1 1/2 C Granulated Sugar
4 Large Eggs
1/2 C Chocolate Syrup
2 tsp Vanilla
2 1/2 C Flour
1 tsp Cinnamon
1/4 tsp Baking Soda
1/8 tsp Salt
1 C Buttermilk
Confectioner's Sugar
Slivered Almonds

Tex - Mex Chocolate Sauce, recipe to follow.

Micro wave the Chocolate in a glass bowl for 1 minute, until it's melted and smooth. Stir well and continue to heat  and stir until creamy smooth.

In a Stand Mixer with a Paddle Attachment:
Butter
beat for 2 minutes.
Add:
Sugar and continue to mix for 5 minutes.

Add:
Eggs
Beat until combined.

Stir in:
Melted Chocolate
Chocolate Syrup
Vanilla
Mix until smooth.

In a small bowl:
Flour
Cinnamon
Baking Soda
Salt
Whisk well

Alternately add Flour and Buttermilk to the Butter mixture. Begin and end with Flour.
Beat on Low Speed just until combined.
Pour batter into the Pan.

Bake for 1 hour and 10 minutes. A toothpick in the center should come out clean.
Remove Pan to a rack to cool for 10 minutes.
Invert the Cake to a rack to cool for at least 1 1/2 hours.
Just prior to serving, Dust with Confectioner's Sugar.

Serve with a side of Mexican Chocolate Sauce:

1 - 8oz. package of  Semi Sweet Chocolate Baking Squares
3/4 C Heavy Cream
2 tsp Brown Sugar
1/4 tsp Cinnamon
1/4 tsp Almond Extract
A Pinch of Salt
1 TBS Butter

In a Saucepan on Low Heat:
Chocolate
Cream
Sugar
Cinnamon
Almond Extract
Salt
Whisk continuously until melted and completely combined and smooth.
Remove from heat.

Add:
Butter
Whisk constantly until completely incorporated and smooth.

Serve the Hot  Chocolate Sauce over individual servings.
Garnish each serving with Slivered Almonds.


Enjoy!
Peace in the Kitchen!



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