Bizcocho De Chocolate Recipes
BIZCOCHOS DE MORON (CINNAMON COOKIES)
Steps:
- Preheat oven to 375 degrees F. Mix all ingredients together until it reaches the consistency of biscuit dough. Roll to 1/4-inch thickness. Cut with biscuit cutter. Bake until light brown, about 10 minutes. Cool on a wire rack.
BIZCOCHO DE CHOCOLATE
This is the Mexican version of the flourless chocolate cake. The under-lying note of cinnamon and orange pairs perfectly with the sweet unctuousness of the chocolate glaze. Cooking time includes cooling the cake, but not bringing your eggs to room temperature.
Provided by Chef Kate
Categories Dessert
Time 2h50m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F.
- Line an 8" square baking pan with parchment.
- Finely grind the almonds, 6 ounces of the chocolate (reserve the rest of the chocolate for the glaze), the orange zest and 2 teaspoons of the cinnamon in the food processor.
- In a large bowl, whisk the egg yolks with 3 tablespoons of the sugar until pale yellow and thick.
- Fold in the nut mixture; the batter will be very thick.
- In another large bowl, beat the egg whites and the salt until frothy.
- Gradually add the remaining 3 tablespoons of sugar, continuing to beat until peaks form.
- Fold half the beaten egg whites into the almond mixture to lighten it, then gently fold in the other half.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, turn out onto a rack , peel off the parchment paper, and cool completely.
- To make the glaze, heat the cream and butter over medium low heat until steam rises from the surface.
- Remove from the heat, and stir in the remaining three ounces of chocolate and 1/4 teaspoon of cinnamon, until the chocolate is fully melted and incorporated.
- Cool for 15 minutes, or until the glaze is lukewarm.
- Pour over the cake, letting it drip down the sides.
BIZCOCHO MOJADITO CAKE
This is a dense cake which is very buttery and a lovely almond flavor. Especially good with frosting and can support fondant. I use Marshmallow Fondant which you can make at home and tastes superior to the pre-made fondant. I'm listing the ingredients for the almond buttercream frosting, however I personally prefer to still use Buttercream Icing I recipe, which is my favorite. I have made the soaking syrup without the Brandy when I made this cake for my daughter's birthday and it was still delicious. ***Just a few thoughts on ingredients: I personally feel if I'm making from scratch to buy a good quality extract, I use a Bourbon Vanilla from Madagascar and only use Pure Almond Extract. Be advised that Almond Extract is a strong flavor, so use less if you prefer or halve it with Vanilla extract. I also never use butter with salt in it. Look for unsalted butter or sweet cream butter. I would prefer to control the amount of salt in my recipes. Happy Baking!
Provided by chefRD
Categories Dessert
Time 1h10m
Yield 2 cake layers, 10-14 serving(s)
Number Of Ingredients 15
Steps:
- Cake:.
- Using mixer on med-high to high speed cream together the butter and sugar, until pale cream in color.
- Add egg yolks, incorporate one at a time. Then add in flavoring extract.
- Lower mixer speed to low and alternately add milk and flour, ending with flour.
- Whisk egg whites to stiff peak consistency. Add to cake batter and fold in gently. Do not add all at once. Add egg whites into batter a small amount at a time.
- Pour into cake pans. Bake for 20 - 30 minutes until toothpick inserted near center comes out clean.
- Soaking Syrup:.
- Bring water to boil then add sugar until it dissolves and becomes a syrup, Remove from heat until lukewarm. Then add liquor (if you wish) and almond extract.
- Almond Buttercream Frosting:.
- Sift powdered sugar 2 - 3 times. In a xtra large mixing bowl beat the shortening until creamy . Slowly add powdered sugar . Then add flavorings. Add water as needed to make a stiff spreadable consistency.
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BIZCOCHOS RECIPE | MYRECIPES
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Servings 72
- Cream lard in a large mixing bowl; gradually add 1 cup sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition.
- Combine flour, 1 tablespoon cinnamon, and anise in a medium mixing bowl; stir well. Gradually add to creamed mixture alternately with wine, beginning and ending with flour mixture. Divide dough into fourths. Cover and chill at least 1 hour.
- Roll one portion of dough to 1/2-inch thickness on a lightly floured surface. Cut into assorted shapes, using 2-inch cookie cutters. Place on greased baking sheets. Bake at 350° for 12 minutes or until edges are lightly browned. Cool slightly on cookie sheets.
- Combine remaining sugar and cinnamon in a small mixing bowl; dredge warm cookies in mixture. Cool completely on wire racks. Repeat procedure with remaining dough and cinnamon- sugar mixture.
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