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Chocolate


Chocolate Hibiscus Cookies

Chocolate Cookies with Hibiscus Flowers
Galletas de Chocolate con Flores de Jamaica

Serves: makes 18 to 20 cookies

Galletas de Chocolate con Flores de Jamaica" alt="Chocolate Cookies with Hibiscus Flowers
Galletas de Chocolate con Flores de Jamaica" />

Ingredients

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 tablespoon cocoa powder

1/2 teaspoon kosher or coarse sea salt

12 ounces roughly chopped semi-sweet chocolate, or chocolate chips

4 tablespoons unsalted butter

3 large eggs

1 large egg white

1 1/4 cup granulated sugar

2 teaspoons Mexican vanilla extract

2 ounces rehydrated hibiscus flowers from sweet jamaica tea or water (recipe follows), finely chopped

To Prepare

Make the sweet jamaica tea or water (recipe follows).

Preheat oven to 350 degrees and place racks in the top and bottom third of the oven. Line 2 baking sheets with parchment paper and set aside.

In a medium bowl, combine the flour, baking powder, baking soda, cocoa powder and salt. Set aside.

In a bain marie, or in a heat-proof bowl set on a pot with simmering water over medium-low heat, melt the chocolate along with the butter, until completely melted and smooth. Stir with a spatula a few times as it melts. Make sure not to overheat it, and stop once it is all melted. Set aside.

In the bowl of a standing mixer, using the whisk attachment, whisk the whole eggs and egg white along with the sugar on medium high speed until frothy, about 2 to 3 minutes. Incorporate the melted chocolate and butter mixture as well as the vanilla extract and whisk until completely combined.

Remove the bowl from the stand and add the flour mixture. Use a rubber spatula to stir and fold until completely combined. Fold in the chopped rehydrated hibiscus flowers. Cover the bowl with plastic wrap and chill the batter in the refrigerator for 20 to 30 minutes.

Using a tablespoon or 2-inch scoop, place the batter in heaping tablespoons onto prepared baking sheets, about 2 inches apart. Bake for 12 to 14 minutes, cool on sheet pans for about 5 minutes and then transfer to cooling racks.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/04/chocolate-cookies-with-hibiscus-flowers/


Marbled Tres Leches Cake

Marbled Tres Leches Cake
Pastel de Tres Leches Marmoleado

Serves: 12 to 15

Pastel de Tres Leches Marmoleado" alt="Marbled Tres Leches Cake
Pastel de Tres Leches Marmoleado" />

Ingredients

For the cake:

Unsalted butter, to butter the pan

9 large eggs, separated, at room temperature

1 cup sugar

1 tablespoon vanilla extract

2 cups all-purpose flour

1?2 cup hot water

1?3 cup unsweetened cocoa powder


For the sauce:

1 14-ounce can sweetened condensed milk

1 12-ounce can evaporated milk

1 cup whole milk

1 tablespoon vanilla extract


For the whipped cream topping:

2 cups heavy cream

3 tablespoons confectioners’ sugar


1 disk (about 3 ounces) Mexican-style chocolate such as Abuelita, grated, for garnish

To Prepare

Preheat the oven to 350 degrees with a rack in the middle. Butter a 9x13-inch baking pan and line the bottom with a piece of parchment paper.

To make the cake: In a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks, about 4 to 5 minutes. Reduce the speed to medium and slowly add the sugar, beating until the whites hold stiff, shiny peaks. Transfer to a large bowl and set aside.

Pour the egg yolks into another large bowl and beat with a whisk or fork, until fluffy and pale yellow. Add the vanilla and continue beating until fully incorporated. Gently fold the egg yolk mixture into the egg white mixture with a rubber spatula, taking care not to deflate the whites. Fold in the flour 1?4 cup at a time and mix well. The batter will look a bit streaky.

In a small bowl, combine the hot water with the cocoa powder. Pour half the cake batter into another bowl and fold in the cocoa-water mixture with a rubber spatula until thoroughly mixed.

Spread the vanilla batter in the prepared pan. Pour the chocolate batter on top, in a straight line down the center. With a knife or spoon, make a whirling design from one side of the pan to the other. Bake for 22 to 25 minutes, until the top of the cake has lightly browned and feels spongy to the touch. Remove from the oven and let cool.

Invert the cake onto a large platter or board and remove the pan and parchment paper. Cover the cake with an upside-down platter large enough to hold the cake and the vanilla sauce and invert again so the cake is right side up. Using a fork, poke holes all over the top of the cake, so it will absorb the sauce.

To make the sauce: In a large bowl, combine the three milks and vanilla and stir to blend well. Pour about 2/3 of the sauce over the cake. Don’t worry if it looks like there is too much sauce—the cake will absorb it. Cover and refrigerate for at least 2 hours or overnight. Reserve the remaining vanilla sauce.

When you are ready to finish the cake, remove the cake from the refrigerator and spoon the remaining sauce on top of the cake.

Make the whipped cream: In a stand mixer fitted with the whisk attachment, whip the cream and the confectioners’ sugar on medium speed until it holds well formed peaks, about 6 minutes. Spread the whipped cream over the top and sides of the cake. Garnish with the grated Abuelita chocolate.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/04/marbled-tres-leches-cake/


Champurrado

Champurrado

Serves: 8

Champurrado

Ingredients

1 cup corn masa flour

4 cups warm water

4 cups milk

8 ounces (1 cup) Mexican chocolate for drinking, such as Abuelita, grated or cut into chunks

2 ounces (1/4 cup) grated piloncillo, or brown sugar

1 cinnamon stick (about 3-inches long)

To Prepare

Stir the corn masa flour into the warm water. Let it sit for a couple minutes and strain it onto a saucepan set over medium heat. Incorporate the milk and let it simmer for 3 to 4 minutes, so it will begin to thicken. Incorporate the piloncillo or brown sugar, the chocolate and the cinnamon stick. Simmer for about 5 minutes, stirring here and there, until the chocolate and the piloncillo dissolve. Serve hot.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/04/mexican-chocolate-and-masa-drink/


Nana Jose's Flourless Chocolate Cake

Nana Jose’s Flourless Chocolate Pecan Cake
Pastel de Chocolate y Nuez de la Nana Jose

Serves: 10

Pastel de Chocolate y Nuez de la Nana Jose" alt="Nana Jose’s Flourless Chocolate Pecan Cake
Pastel de Chocolate y Nuez de la Nana Jose" />

Ingredients

1/4 cup unsalted butter, plus 1 tablespoon for buttering the pan

6 ounces bittersweet chocolate

1 cup pecans

6 large eggs

1 teaspoon vanilla extract

1 cup sugar

Pinch of kosher or coarse sea salt

Confectioners’ sugar (optional)

Lightly sweetened whipped cream (optional)

Berries (optional)

To Prepare

Preheat oven to 350°F. Butter a 9-inch springform pan and line bottom with parchment paper.

Bring about 2-inches of water to a simmer in the bottom half of a double boiler or in a medium saucepan. Place the top half of the double boiler, or a metal bowl or heatproof pan if not using a double boiler, over the simmering water and melt together the chocolate and the 1/4 cup butter. Set aside to cool.

Using a blender, chop the pecans finely. Add the eggs, vanilla, sugar, salt and melted chocolate mixture, blending until smooth. Pour the batter into the buttered springform pan and bake until a toothpick inserted in center comes out moist but not wet, about 40 minutes.

Once it has cooled a little, run the tip of a knife around the pan and release the cake from the pan. Invert onto a plate, and then again, or serve directly onto plates if left on bottom part of springform pan. If desired, sprinkle with confectioners’ sugar and serve with whipped cream and berries.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2014/01/nana-joses-flourless-chocolate-pecan-cake/


Extreme Brownies with Caramelized Pecans

Extreme Brownies with Caramelized Pecans
Browines Extremos con Nueces Garapiñadas

Serves: 10 to 12

Browines Extremos con Nueces Garapiñadas" alt="Extreme Brownies with Caramelized Pecans
Browines Extremos con Nueces Garapiñadas" />

Ingredients

1/2 pound unsalted butter (2 sticks), cut into pieces

5 ounces unsweetened chocolate, broken into pieces

1 tablespoon instant coffee (may be decaf if desired)

2 tablespoons coffee liquor or coffee tequila, may be substituted with water

4 large eggs

3 tablespoons sour cream

1 tablespoon vanilla extract

1 1/2 cups granulated sugar

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon kosher or coarse sea salt

2 1/2 cups halved caramelized pecans store-bought or homemade

Confectioners’ sugar (optional)

To Prepare

Preheat the oven to 375°F. Butter a 9x13-inch baking dish, dust with flour and shake excess flour off.

In a double boiler or water bath, melt the butter with the chocolate, stirring occasionally until completely mixed.

In a small cup, combine the instant coffee with the coffee liquor or water, stir until almost dissolved and pour into the chocolate mixture, it will finish dissolving in the melted chocolate. Mix with a spatula and remove from the heat. Let cool.

In a medium mixing bowl, beat the eggs with a fork or whisk until they have gained some volume and seem foamy. Add the sour cream, vanilla and sugar. Mix with a spatula until thoroughly combined.

In a large mixing bowl, combine the all-purpose flour, baking powder and salt. Stir.

Slowly pour the chocolate mix into egg mixture, mixing with a spatula as you do, until completely combined. Pour that mixture into the dry ingredients and mix until thoroughly combined. Finally, toss in the caramelized pecans and gently fold. Pour into the prepared baking dish and place in the oven. Bake for 20 minutes or until the top has lightly crisped, and the brownies are still moist but not wet (test with a toothpick).

Remove from the oven, let cool and slice into squares. Sprinkle with confectioners’ sugar, if desired.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2014/01/extreme-brownies-with-caramelized-pecans/


IMPOSSIBLE CHOCOFLAN
Chocoflan imposible
Makes 12 servings

INGREDIENTS
To Prepare the Molds or Ramekins:
Enough butter to coat 12 molds
1 cup cajeta or La Lechera dulce de leche

For the Cake:
4 oz or 1 stick of unsalted butter
3/4 cup granulated sugar
1 egg
3/4 cup all-purpose flour
1/3 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
3/4 cup buttermilk

For the Flan:
1 12-oz can evaporated milk
1 14-oz can La Lechera sweetened condensed milk
4 eggs
1 teaspoon vanilla

For the Garnish:
1/3 cup toasted pecans, chopped

TO PREPARE
Set the oven to 350 degrees. Butter the bottom and sides of each ramekin or mold until evenly spread. Pour the cajeta into the buttered molds, distributing evenly between all 12.

To Make the Cake Base:
In a mixing bowl, beat the butter and sugar with an electric mixer at medium-high speed until fluffy. Then, beat in the egg. In a separate bowl, mix the flour, cocoa, baking powder, baking soda and salt.

At medium-low speed, beat in half of the flour mixture and half of the buttermilk into the butter/sugar mixture. Then, beat in the remaining halves. Make sure you scrape the side of the bowl so all of the ingredients mix evenly. Put the mixer on medium-high speed and beat for an additional minute.

To Make the Flan:
Place the eggs, vanilla, evaporated milk and sweetened condensed milk in a blender and puree until smooth.

To Prepare the Entire Dish:
Pour the cake batter into each ramekin or mold. Then, pour the flan mixture on top, it will look messy, but don’t worry, that’s how it’s supposed to be! Place the ramekins in a large pan or baking dish. Pour hot water into the dish up to halfway the height of the molds. Cover the dish with aluminum foil and seal.

Place the in the oven and bake for about 50 to 55 minutes, or until the surface of each cake feels solid, looks baked and a wooden toothpick comes out moist but not wet.

Remove from the oven. Be careful when you open the aluminum foil as the steam will be very hot. Once cool enough to handle, remove the ramekins out of the water bath. Once cool, cover with plastic and refrigerate at least 2 hours before eating.

When ready to serve, run the tip of a knife around the ramekin and place it cake-side down onto a plate. Lift the mold up. Drizzle with any cajeta from the mold and decorate with chopped pecans.


By adding a few key Mexican ingredients to what you’d normally find in an all-American pantry and fridge, you get these to-die-for, lip-smacking dishes.


CHOCOLATE AND DULCE DE LECHE (CAJETA) CUPCAKES
Recipe from my sister Alisa Romano
Cupcakes de chocolate con cajeta
Makes 12 cupcakes

INGREDIENTS
Cupcake ingredients:
1/2 cup unsalted butter
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup cocoa powder
1/2 cup hot water
3/4 cup La Lechera dulce de leche or cajeta

Ganache ingredients:
1 cup heavy whipping cream
14 oz semi-sweet chocolate, chopped
2 tablespoons sugar
1 tablespoon unsalted butter

TO PREPARE
To prepare the cupcakes:
Place oven rack in the center position. Preheat oven to 350 degrees. Butter the cupcake molds.

In the mixer, cream the butter and sugar together until soft and creamy. Add the egg and vanilla extract and mix until well combined.

In a separate bowl, add flour, baking soda and salt. Mix it up and add it to the butter mixture. Pour the buttermilk and continue beating. In a small bowl, combine hot water and cocoa powder and stir into the mix, beat until combined. Pour the batter into the cupcake molds.

Bake for 20 to 25 minutes, until the cupcakes rise, are cooked and tanned on top. Transfer to a wire rack and let them cool completely. Using a paring knife, cut a 1-inch piece from the top of each cupcake. Save the cut pieces. Fill each hole with one tablespoon of dulce de leche or cajeta and replace the cut-out pieces. Top the cupcakes with the chocolate ganache.

To prepare the ganache:
Mash the butter until it’s creamy and has no lumps. Heat the chopped chocolate in a double boiler water bath and let it melt. Warm the heavy whipping cream slightly

Slowly fold the whipping cream into the melted chocolate. Finish off the ganache by folding in the softened butter and adding sugar until everything is well combined.


Fun, kid-friendly and (mostly!) finger-food that you’d find at a children’s party in Mexico, adapted for American parties at home. A special guest shows up to make dessert!


Juju’s Birthday Cake
Pastel de chocolate de Juju

Serves: 10 to 12 non-hungry people

Ingredients

For the cake:

1 cup water

2/3 cup cocoa

1/2 cup unsalted butter

2 cups all-purpose flour

1 3/4 cups sugar

Pinch of salt

1 teaspoon baking soda

1 teaspoon baking powder

1/2 cup sour cream

2 large eggs, preferably at room temperature

For the Frosting:

1/4 cup milk

1 tablespoon vanilla

1/2 cup cocoa

1/2 cup unsalted butter

2 cups confectioners' sugar

1/4 cup sprinkles, optional

To Prepare

To prepare the cake: Grease a 9x13-inch cake pan with butter. Cover the bottom of the pan with parchment paper. Preheat the oven to 350 degrees.

In a large pot, over medium heat, pour the water, stir in the cocoa and add the butter. Let it heat for a few minutes, stirring now and then, until it all dissolves. Remove the pot from the heat.

In another bowl, combine the flour, sugar, salt, baking soda and baking powder. In another, beat the eggs and combine them with the sour cream.

In turns, add a quarter of the flour mix and then a quarter of the sour cream mix at a time into the pot with the cocoa mixture; stir with a spatula, mixing all of the ingredients as you move along. Pour onto the greased cake pan and place in the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out barely moist but not wet.

Take the cake out of the oven and let it cool a bit while you prepare the frosting.

To prepare the frosting: In a saucepan, over medium heat, pour in the milk and the vanilla. Stir in the cocoa and add the butter. Heat and stir until everything is all dissolved and combined. Remove from the heat and stir in the confectioners' sugar. Thoroughly mix with a spatula and set aside.

To assemble: Run the tip of a knife around the edges of the cake. Turn the cake onto a platter and gently remove the parchment paper. Pour the still-warm frosting over the cake and gently spread it out with a spatula. If you wish, you may add sprinkles of your choice before the frosting hardens (NOTE: The cake is soft and moist the first couple days, then hardens like a brownie afterwards if left uncovered-- perfect for packing in school lunches).

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2012/09/jujus_birthday_cake/

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