Description
A small chocolate cake for two, built around an Abuelita or Ibarra chocolate tablet melted with milk and a pinch of chile powder. Baked in one small dish in about 30 minutes.
Ingredients
Units
- 3/4 cup or 120 g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 2 oz or 60 g Mexican chocolate tablet, like Abuelita or Ibarra brands
- large pinch ground chile powder, adjust to taste
- 1/4 cup or 60 ml melted butter or sunflower oil
- 1/4 cup or 60 g raw cane sugar
- 1/3 cup or 70 ml + 2 tbsp cold whole milk
- 1 medium egg
- powdered sugar and berries for decorating
Instructions
- Preheat oven to 175c or 350f, grease the pan and dust with flour.
- Roughly chop the chocolate and place in a double boiler to melt.
- As the chocolate begins to melt, add 1 tbsp of cold milk, mixing consistently until smooth.
- Remove from heat, add chile powder, mix and set aside.
- In a large bowl, combine the flour, baking powder, baking soda, and salt, then set aside.
- Pour the remaining cold milk into the melted chocolate, mix until well combined.
- Add the sugar and melted butter or oil, mixing until well incorporated.
- Use a whisk to beat in the egg until lightly frothy.
- Pour the dry ingredients into the wet chocolate ingredients and fold until combined.
- Pour the cake batter into the greased baking dish.
- Bake in the center of the oven for 30 minutes or until a tester comes out clean.
- Allow to cool before placing on a cake dish.
- Dust with powdered sugar as desired and decorate with your favorite berries.
Notes
- The tablet is grainy and hard to chop before it goes in the pan, which is the sugar and cinnamon pressed into it. Once the tablespoon of cold milk goes in, keep mixing and it comes together smooth.
- Taste the chocolate after the chile goes in and before you start building the batter. A large pinch travels a long way in a cake this small, and there is no way back once the flour is folded through.
- Butter gives a richer crumb, sunflower oil a slightly moister one that lets the chocolate and chile lead. Neither is a fix for the other.
- Fold the dry ingredients through only until the flour streaks disappear. Overworking it here is the difference between tender and dense.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20
- Sodium: 200
- Fat: 18
- Carbohydrates: 45
- Fiber: 2
- Protein: 5