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Recipe for cooking pastel de chocolate mexicano (mexican chocolate streusel cake)

Recipes from Mexico :: Mexican Desserts


Posted by Lisabug at recipegoldmine.com 7/2/01 8:21:38 am

Serves 12.

Streusel Topping
1 (18- or 19-ounce) pkg. Mexican chocolate, chopped
1 large egg yolk
Salt
3 1/2 oz. (7 Tbsp.) butter, at room temperature
1 c. (4 1/2 oz.) flour

Cake
1 3/4 (one and three-fourth) c. (8 oz.) flour
1 1/4 tsp. baking powder
8 oz. cream cheese, at room temperature
8 oz. (16 Tbsp.) unsalted butter, at room temperature
2/3 c. sugar
4 large eggs, at room temperature
Powdered sugar, for dusting the finished cake

Streusel Topping: In a food processor, pulse half of the Mexican chocolate until it is the consistency of coarse crumbs. Remove and set aside for the batter. To the processor, add the second half of the chocolate and process it to the consistency of coarse crumbs. Mix the egg yolk and 1/2 tsp. salt (if using salted butter, omit the salt) in a small bowl to dissolve the salt. Add to the processor along with the 3 1/2 oz. butter, and the 1c. flour. Pulse the machine just until everything is thoroughly combined — it should look crumbly, not having been processed to a paste.

Cake: Heat the oven to 350 degrees fahrenheit. Butter and flour a 13 x 9-in. baking pan.

Sift together the 1 3/4 (one and three-fourth) c. flour and baking powder. In the bowl of an electric mixer on med. speed, combine the cream cheese, the 8 oz. butter and the sugar. Beat until light and fluffy, 2 to 3 mins. One at a time, add the eggs, beating until one is thoroughly incorporated before adding the next. Add the sifted flour mixture, scrape down the sides of the bowl and beat for 1 minute, just until the flour is incorporated. Lastly, use a large spoon to stir the reserved chopped chocolate into the batter.

Scrape the batter into the prepared pan and smooth. Crumble the streusel topping in an even way over the batter, making sure there are no large lumps — lumps may sink during baking.

Bake in the center of the oven until springy (the edges will have just begun to pull away from the sides of the pan) and a wooden pick inserted at the center comes out clean, 35 to 40 mins.

Cool on a wire rack (in my opinion, this cake tastes best when still slightly warm), cut into square or rectangles and serve dusted with powdered sugar. Vanilla, caramel or cinnamon-scented ice cream sure goes well with a bite of this pastel.

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