Everyone went wild over this Mexican Chocolate Cake at our Wine Night gathering last week. Wild! I was hearing things like “best thing I’ve had in my mouth,” to “omg,” to “give me the recipe”… a demand rather than a request.
I watched Rick Bayless make this on television last Saturday. The flavor combinations and the fact that the batter was made in a food processor had me intrigued. As you know, I’m not a baker, but thought this looked like something I could manage. Plus I had a package of Mexican Chocolate in the pantry from my last jaunt to the Mexican Grocery on Federal. All I needed was some pumpkin seeds and I was ready to go.
What makes this cake special is the caramelized topping that is created by dotting butter on the bottom of the cake pan and then sprinkling pumpkin seeds evenly over the butter. Pour in the batter that’s been pulsed in your food processor and then bake. Sprinkle with some powdered sugar and enjoy the accolades.
Teri brought these wonderful blue cheese filled pastries, from Food and Wine Magazine. Finger food at it’s best, and exciting in flavor. Cabrales Phyllo Rolls with Sherry Dipping Sauce were a perfect pairing for our Spanish Pago de Los Capellanes, a Ribera del Deuro.
- 4 ounces unsalted butter slightly softened and cut into ½ -inch pieces plus another tablespoon or two greasing the pan, 1 stick; 8 tablespoons
- 1 3/4 cups pepitas hulled toasted, salted (divided use), about 8 ounces, pumpkinseeds
- 1 cup plus 2 tablespoons sugar divided use
- 3 large eggs room temperature
- 1/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1 tablespoon tequila or Vanilla
- 1/2 cup Mexican chocolate about 3 ounces
Position a rack in the lower third of the oven and turn it on to 350 degrees.
Butter the bottom and sides of a 9-inch cake pan, then line the bottom with a round of parchment paper cut to fit the bottom and slather it with more butter (about a tablespoon). Sprinkle ½ cup of the pumpkin seeds in an even layer on the bottom of the pan, then sprinkle with 2 tablespoons of the sugar. Set aside.
Measure the remaining 1 ¼ cups of the pumpkin seeds and 1 cup of the sugar into a food processor. Pulse the machine until the seeds are pulverized and resemble damp sand. Add the eggs and the 4 ounces of butter and pulse until everything is incorporated. Add the flour, baking powder and tequila and pulse again, just until everything is combined.
Chop the chocolate into pea-sized pieces and add it to the batter. Pulse until the chocolate is mixed in. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes.
Let the cake cool for ten minutes, then unmold it onto a platter, remove the parchment paper and serve.
Mexican Chocolate Cake…It’s what’s for Dessert.