Ingredients: |
Ingredients: For the streusel topping:
1 (18-19 oz.) pkg. Mexican chocolate, roughly chopped
1 large egg yolk
Salt
7 Tbsp. butter, at room temperature
1 c. (4 ½ oz.) all-purpose flour
For the cake:
1 ¾ c. (8 oz.) all-purpose flour
1 ¼ tsp. baking powder
8 oz. cream cheese, at room temperature
1 c. unsalted butter, at room temperature
⅔ c. granulated sugar
4 large eggs, at room temperature
Powdered sugar, for dusting the finished cake
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Directions: |
Directions:The streusel topping:
1. 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 ½ tsp. salt (if using salted butter, omit the salt) in a small bowl to dissolve the salt. Add to the processor along with the 7 Tbsp. butter, and the 1 c. flour. Pulse the machine just until everything is thoroughly combined - it should look crumbly, not having been processed to a paste.
The cake:
1. Preheat oven to 350º. Butter and flour a 13x9 baking pan. Sift together 1 ¾ c. flour and baking powder. In the bowl of an electric mixer on medium speed, combine cream cheese, 1 c. butter, and sugar. Beat until light and fluffy, 2 to 3 minutes. One at a time, add eggs, beating until one is thoroughly incorporated before adding the next. Add sifted flour mixture, scrape down the sides of the bowl and beat for 1 minute, just until flour is incorporated. Lastly, use a large spoon to stir the reserved chopped chocolate into the batter.
2. Scrape batter into prepared pan and smooth. Crumble the streusel topping evenly over the batter, making sure there are no large lumps (lumps may sink during baking.)
3. 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 toothpick inserted at the center comes out clean, 35-40 minutes. Cool on a wire rack, cut into squares and serve dusted with powdered sugar.
*This cake tastes best when still slightly warm. It is a dense cake, and ice cream (vanilla, caramel, or cinnamon) goes really well with it. Mexican chocolate is what they use to make their "hot chocolate". I use the Abuelita brand. Also, we don't have a food processor, and chopping the chocolate by hand and mixing the streusel topping with a pastry blender have worked wonderfully for us! |
This recipe for Pastel de Chocolate Mexicano (Mexican Chocolate Streusel Cake) is from