Pastel De Chocolate Mexicano (Mexican Chocolate Streusel Cake)
Pastel de Chocolate Mexicano (Mexican Chocolate Streusel Cake)
Posted by Lisabug at recipegoldmine
com 7/2/01 8:21:38 am
Serves 12
Streusel Topping
1 (18- or 19-oz) package Mexican chocolate, chopped
1 large egg yolk
Salt
3 1/2 ozs (7 Tbsp) butter, at room temp
1 cup (4 1/2 ozs) all-purpose flour
Cake
1 3/4 cups (8 ozs) all-purpose flour
1 1/4 tsps baking powder
8 ozs cream cheese, at room temp
8 ozs (16 Tbsp) unsalted butter, at room temp
2/3 cup granulated sugar
4 large eggs, at room temp
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 & set aside for the batter
To the processor, add the second half of the chocolate & process it to the consistency of coarse crumbs
Mix the egg yolk & 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 ozs butter, & the 1cup flour
Pulse the machine just until everything is thoroughly combined
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