SharonT
Sous Chef
Reading the recipe in the cookie section for the Mexican Brownies with Penuche Icing made me think of Ibarra Chocolate, which I use for:
Mexican Chocolate Torte
1 pound Ibarra Mexican chocolate
1/2 cup half & half
1/2 cup granulated sugar
1 pinch salt
3/4 pound unsalted butter
7 large eggs
Preheat oven to 350°F . Butter a 9-inch springform pan and line with parchment paper; butter the paper. Wrap the outside of the pan with foil. Chop the chocolate into smaller pieces. Place the half & half, chocolate and salt into a large stainless steel bowl and place over a big pot with barely simmering water. Do not let the bowl touch the water at all. As the chocolate melts, stir gently with a wooden spoon until smooth, then add the butter and continue to stir until butter is melted. Remove from heat. Beat the eggs with the ½ cup sugar until the mixture is thick and pale, at least 3 minutes. When the chocolate mixture is lukewarm, add a little of it to the beaten egg mixture, then combine the egg mixture with the chocolate, stirring in a little at a time and slowly stirring until completely blended and smooth.
Pour batter into prepared pan. Bake 55 minutes. A tester inserted in the cake at this point might come out QUITE moist-looking; that’s okay. Cool for 5 minutes (cake will fall and crack a little on top); gently press down edges of cake. Cool completely in pan. Cover and refrigerate.
Let cake stand at room temperature for a bit before continuing. Run knife around pan sides to loosen cake. Remove sides of pan; transfer to platter and remove parchment paper. Sprinkle with powdered sugar and serve.
Garnish with raspberry sauce and whipped cream if desired.
Mexican Chocolate Torte
1 pound Ibarra Mexican chocolate
1/2 cup half & half
1/2 cup granulated sugar
1 pinch salt
3/4 pound unsalted butter
7 large eggs
Preheat oven to 350°F . Butter a 9-inch springform pan and line with parchment paper; butter the paper. Wrap the outside of the pan with foil. Chop the chocolate into smaller pieces. Place the half & half, chocolate and salt into a large stainless steel bowl and place over a big pot with barely simmering water. Do not let the bowl touch the water at all. As the chocolate melts, stir gently with a wooden spoon until smooth, then add the butter and continue to stir until butter is melted. Remove from heat. Beat the eggs with the ½ cup sugar until the mixture is thick and pale, at least 3 minutes. When the chocolate mixture is lukewarm, add a little of it to the beaten egg mixture, then combine the egg mixture with the chocolate, stirring in a little at a time and slowly stirring until completely blended and smooth.
Pour batter into prepared pan. Bake 55 minutes. A tester inserted in the cake at this point might come out QUITE moist-looking; that’s okay. Cool for 5 minutes (cake will fall and crack a little on top); gently press down edges of cake. Cool completely in pan. Cover and refrigerate.
Let cake stand at room temperature for a bit before continuing. Run knife around pan sides to loosen cake. Remove sides of pan; transfer to platter and remove parchment paper. Sprinkle with powdered sugar and serve.
Garnish with raspberry sauce and whipped cream if desired.
