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Mexican Chocolate Pudding Cake Recipe

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This recipe for Mexican Chocolate Pudding Cake, by , is from Alicia's Favorite Desserts, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alicia Capece-Joos

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups semisweet chocolate morsels
1/2 cup butter
3/4 cup granulated sugar
4 large eggs
1 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon ground red pepper
1/4 teaspoon ground chipotle chile pepper
1/2 teaspoon kosher salt, divided
1/2 cup sliced almonds
2 teaspoons olive oil
1 teaspoon light brown sugar

Directions:
Directions:
Preheat oven to 350.

Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 to 1 1/2 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.

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

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour, 10 mins

 

 

 

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