Mexican Chocolate Substitute Recipes

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MEXICAN CHOCOLATE SUBSTITUTE



Mexican Chocolate Substitute image

Here are three ways to make a susbtitute for Mexican chocolate.

Provided by Erin Huffstetler, MyFrugalHome.com

Categories     Ingredient Substitutions

Time 2m

Number Of Ingredients 1

Bittersweet chocolate, semi-sweet chocolate, cocoa powder or carob powder

Steps:

  • 1 oz. bittersweet or semi-sweet baking chocolate + 1/4 tsp ground cinnamon
  • 1 Tbsp cocoa powder + 1 Tbsp sugar + 2 tsp butter or oil + 1/4 tsp ground cinnamon
  • 3 Tbsp carob powder + 1 Tbsp of your favorite oil + 1/4 tsp of cinnamon

Nutrition Facts : ServingSize 1 oz., Calories 130 calories, Sugar 12.7 g, Sodium 2.2 mg, Fat 8.4 g, SaturatedFat 5.2 g, TransFat 0 g, Carbohydrate 16.2 g, Fiber 1.9 g, Protein 1.1 g, Cholesterol 20.4 mg

MEXICAN CHOCOLATE CAKE



Mexican Chocolate Cake image

Provided by Rebecca Rather

Categories     Cake     Chocolate     Dessert     Bake     Cinco de Mayo     Pecan     Cinnamon     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 21

For cake
2 sticks (1 cup) unsalted butter
1/2 cup Dutch-process unsweetened cocoa powder
3/4 cup water
2 cups granulated sugar
2 large eggs
1/2 cup well-shaken buttermilk
2 tablespoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
For glaze
2 cups chopped pecans (71/2 ounces)
1/2 stick (1/4 cup) unsalted butter
1/2 cup half-and-half
1/2 cup confectioners sugar
5 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped
1/4 teaspoon salt
Special Equipment
a 9-inch tube pan or 12-cup bundt pan

Steps:

  • Make cake:
  • Put oven rack in middle position and preheat oven to 350°F. Butter cake pan well and dust with flour, knocking out excess.
  • Melt butter (2 sticks) in a 3-quart heavy saucepan over moderately low heat, then whisk in cocoa. Add water and whisk until smooth, then remove from heat. Whisk in separately sugar, eggs, buttermilk, and vanilla.
  • Sift together flour, baking soda, cinnamon, and salt into a bowl, then sift again into cocoa mixture and whisk until just combined (don't worry if there are lumps).
  • Pour batter into cake pan and bake until a wooden pick or skewer comes out with a few crumbs adhering, 45 to 55 minutes. (Leave oven on.)
  • Cool cake in pan on a rack 20 minutes, then loosen edges with a thin knife and invert onto a plate.
  • Make glaze:
  • Spread pecans in 1 layer in a shallow baking pan (1 inch deep) and bake until fragrant and a shade darker, 6 to 8 minutes. Cool pecans slightly in pan on a rack, about 5 minutes.
  • Melt butter in a 2-quart heavy saucepan over low heat, then stir in half-and-half and confectioners sugar. Add chocolate and cook, stirring, until smooth. Remove from heat and stir in pecans and salt. Cool glaze until slightly thickened, about 5 minutes.
  • Spoon glaze over top and sides of cake (cake will still be warm) and spread with a small offset spatula or knife to cover completely.

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