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
Bolillos (Mexican Hard Rolls)
Bolillos (Mexican Hard Rolls)
1 package active dry yeast
2 tsps granulated sugar
1 3/4 cups warm water (110 deg F)
1 tsp salt
6 cups sifted all-purpose flour
Stir yeast & sugar together in a large bowl; stir in warm water
Add salt, then beat in flour, 1 cup at a time, beating well after each addition
Add flour a tiny bit at a time after the first 4 cups, just until the dough becomes too stiff to stir
Turn out onto a lightly floured board & knead 8 to 10 min, or until smooth & satiny
Place in a lightly greased bowl, turning to grease the top of the dough, then cover with a sheet of wax paper & a towel
Let rise in a warm place free of drafts about 1 hour, or until doubled in bulk
When dough has doubled, punch it down & allow to double again
Cut dough into 36 equal pieces
Shape into football-like rolls, twisting each end
They should be rather flat with twisted ends
Lay rolls about 2 inches apart on a lightly floured baking sheet
After shaping the rolls, slash the tops with a sharp knife or scissors
Cover with a towel & let rise until doubled in bulk
When nearly doubled, preheat oven to 400 deg F & lightly oil the tops of the rolls with a pastry brush
Bake for 20 to 30 min or until lightly browned
Makes 36 rolls
Jalapeno Bagels
Jalapeno Bagels
1 3/4 cups lukewarm water
1/2 tsp dry yeast
2 tsps salt
1 1/2 Tbsp granulated sugar
5 to 6 cups flour
1/3 cup jalapenos, chopped
1/4 cup dried red peppers
Mix water, yeast, salt & sugar
Add flour & jalapenos & mix into a ball
Knead for 10 to 12 min, adding more flour if necessary, until dough is stiff
Add red peppers & knead for 3 min
Let dough rest 10 min, then cut into 12 pieces with a knife
Roll each piece of dough on a table to form long cigar-like shapes
Then, for each of the twelve pieces, connect the two ends by overlapping them about 3/4 of an inch & rolling the ends together to make a ring shape
Make sure each joint is secure or it will come apart while boiling
Cover with a damp towel & let rise 1 to 1 1/2 hrs in a warm spot
In a large pot, bring 1 to 2 gallons of water to a rolling boil
Place bagels in boiling water & boil until they float (15 to 30 seconds)
Remove with a slotted spoon & place on a lightly greased cookie sheet
Bake at 400 deg F for 10 to 15 min or until golden brown