Mexican Chocolate Torte

I think it’s fair to say I’m obsessed with “Mexican” chocolate desserts. I made those cookies…and now this torte…and every coffeehouse I dip into I ask if they have Mexican hot chocolate.

Chocolate Mexicano Discs from Taza Chocolate

There’s no magical ingredient here. It’s not rocket science. Nor do you need to run off and purchase expensive ingredients. One needs only to own adobo chili powder and some cayenne pepper.

A dash of each adds just enough heat and a subtle deep smoky chili flavor that all your chocolate dishes are really just crying, nay, screaming for.

I didn’t snap a photo of the completed torte but you can check out the original recipe and photos over at Design*Sponge. It’s a really elegant looking and tasting dessert. I’d put this in the category of “things I’d take to a dinner party.”

It’s something like the best, gooeyest, just-barely-cooked-enough brownie you’ve ever had. And then I went and added all that Mexicanness and flavor just went and blew up in your mouth. Yeah. Get hyped!

Recipe after the jump…

Mexican Chocolate Torte

Slightly adapted from Wendy Dooldeniya’s Chocoholic Torte

  • 12-14oz chocolate (I used a mix of semi-sweet and 60% Cacao Bittersweet chips from Ghirardelli)
  • 2tbsp cocoa powder (I used unsweetened)
  • 1 1/2 tsp cinnamon
  • 1tsp adobo chili powder
  • 1/4tsp cayenne pepper
  • 1tsp espresso powder
  • 5tbsp flour
  • 5 eggs
  • 1 1/4c sugar
  • 2 sticks (1c) unsalted butter
  • Powdered Sugar and raspberries or strawberries for garnish

Prepare a 10 inch springform pan or a 10 inch tart pan with a removable bottom. Pre-heat oven to 375º

Melt and stir butter and chocolate together over double boiler until everything is melted and smooth.

Beat eggs and sugar in mixer until starting to thicken.

Add remaining dry ingredients to mixer, and fold in slowly.

Slowly fold in melted chocolate to dry mixture so eggs do not curdle. I usually use a 1/4 cup to pour in chocolate slowly and mix at the same time.

Pour into pan and bake for 25 – 45 minutes. Cake will vary in baking time so check with a toothpick frequently after 25 minutes. Mine took 35 minutes until the toothpick came out clean-ish. And it was perfect.

Cool on a rack. Or by your window if you live in DC where it’s stupid cold right now.

Sprinkle top with powdered sugar and serve with fresh raspberries or strawberries.

6 thoughts on “Mexican Chocolate Torte

  1. Pingback: Tweets that mention Mexican Chocolate Torte | One Bite At A Time --

  2. Pingback: Chocolate High | Cupcakes for Breakfast

  3. Pingback: mjam crea / mexicaanse chocolade torte (taart?) | ~ * Spirituele zoektocht / Pagan Ouderschap * ~

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