amarante
Politicos
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Post by amarante on Oct 16, 2016 10:36:44 GMT -5
Just enough to make it interesting - obviously perfect end to a Mexican or Southwestern menu. I had some Mexican chocolate in the pantry which I used in lieu of the chips.
Mexican Chocolate Pudding Cake
Red pepper, chipotle chile pepper, and cinnamon combine to give this decadent chocolate pudding cake a subtle touch of heat. The molten center and crispy almonds create the ultimate texture combination—you’ll have a hard time putting your spoon down.
11/2 cups semisweet chocolate morsels 1/2 cup butter 3/4 cup granulated sugar 4 large eggs 1 cup all-purpose flour 1/2 tsp. ground cinnamon 1/4 tsp. baking powder 1/4 tsp. ground red pepper 1/4 tsp. ground chipotle chile pepper 1/2 tsp. kosher salt, divided 1/2 cup sliced almonds 2 tsp. olive oil 1 tsp. light brown sugar
1.Preheat oven to 350°. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 to 11/2 minutes or until melted, stirring at 30-second intervals. Whisk in granulated sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in flour, next 4 ingredients, and 1/4 tsp. salt.
2.Pour batter into a greased (with butter) 2-qt. baking dish. Stir together sliced almonds, next 2 ingredients, and remaining 1/4 tsp. salt. Sprinkle almond mixture over cake batter. Bake at 350° for 30 minutes. (Center will be soft.) Cool on a wire rack 5 minutes. Serve warm. (Serves 6)”
Source: Editors of Southern Living Magazine - One-Dish Wonders
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