Salted Pistachios Mexican Chocolate Pudding Cake
Mexican Chocolate, spicy and smoky chipotle in adobo chili sauce, more chocolate, roasted salted pistachios! This, my friends, translates to a delicious spicy chocolaty pudding cake which your guests will love to enjoy with a glass of wine after dinner!
I often find myself lazy to stand in kitchen and bake elaborate cakes. My personal preference is kinda cakes that I can simple mix, pour, and bake. This Mexican Cake is one such easy cake which only needs 10 minutes prep time and rest is the trouble of your oven. Serve it with scoop of Ice Cream, or whipped cream, or if feeling too naughty than drizzle of sweet condensed milk. ;-)
With an unexpected brake of 10 days from blog, I'm way behind in sharing recipes with you.
I hope you know by now, I love love Mexican food and Chipotle peppers in particular make me drool like I'm a crazy foodie (in Hindi we call such people 'Petu' lol!) Actually, I'M a crazy foodie.... It's just my mind and heart never agree on this one. ;)
I hardly eat desserts which are just sweet except on holidays. That's why when all bloggers share sweets for Diwali 2 weeks in advance, I share it after Diwali! Well, well, these sweets are what I make just for occasion and happen to take pictures of those which are not on blog yet. On all other days, my not-so-sweet-tooth always crave for savory desserts or something with hint of salt or chili or tang which can balance the richness and sweetness.
You know friends, that's just my taste pallet but I must tell you that chocolate and chili go wonderful together! Almost impossible combination to beat. Chocolate-chili sauce is my all-time favorite with Mexican Churros. This reminds me, this recipe is in my drafts from past 8 months now. I'm soon going to share it. More chocolate and chili coming your way :)
I first saw variation of this cake in Baking Magazine (link in recipe details). I'm so familiar and in love with all flavors of this cake that it was a MUST bake for me. As per original recipe, for more pudding like gooey texture, bake cake a 5 minutes less than suggested time. Even after 40 minutes cake is little moist in center and toothpick will not come out clean.
You can bake this cake without nuts/pistachios if looking for nut-free Mexican cake. Or can use cashews which too taste great when salted and roasted. Seriously, that's what we doing here - Topping the cake with salted nuts and roasting them while cake bakes!
Two of the most loved winter/holiday foods-in-one! Isn't it? Roasted salted Pistachios and Gooey Chocolate Cake! yumm!
I leave you all with yummy pictures to drool with hope that you gonna try it soon!
Happy Baking and Happy Diwali to all who celebrating! -Savita
A few more delicious Chocolate recipes:
Salted Pistachios Mexican Chocolate Pudding Cake
- Chocolate Pudding Cake
- 1/2 tbsp Chipotle in Adobo (1 pepper, fine minced)
- 1 Cup Chocolate Chips (dark chips)
- 4 Egg(s)
- 1/2 Cup Unsalted Butter (at room temrature)
- 1/2 tsp Salt (divided)
- 4 Grams Chocolate (mexican dark chocolate morcels, 1/2 cup)
- 1/2 tsp Cinnamon
- 2/3 Cup Sugar
- 1/4 tsp Baking Powder
- 1 Cup All-Purpose Flour
- 1/3 Cup Pistachio (rough chopped)
- 2 tsp Olive Oil
- 1 tsp Brown Sugar
- For Serving
- Sweet Condensed Milk (optional)
- Heavy Cream (whipped heavy cream or ice cream, both optional)
1. Preheat oven to 350 degrees Fahrenheit. Break Mexican chocolate into small chunks. In a wide oven safe bowl, add both kind of chocolates and microwave for 30 seconds. Remove and stir to melt the chocolate a little. Add butter and heat for 20 seconds twice, stirring after each addition to melt chocolate nice and smooth.2. Add in sugar and whisk to combine. Sugar dissolves pretty quickly in hot melted chocolate. Also, in a bowl, mix baking powder, 1/4 tsp salt, and all purpose flour and set aside.
3. Add in one egg at a time in chocolate and whisk after each addition until fully combined. Additional Notes: Make sure chocolate is not very hot and whisk egg immediately to avoid scrambling the eggs.4. Add cinnamon, minced chipotle, and flour mix to bowl with chocolate. Fold with spatula with gentle strokes until no streaks of flour remain. Additional Notes: I clearly over-estimated my abilities to whisk this much batter in such small bowl. So, use a bigger bowl please.
5. Transfer to a buttered 2 quart casserole or baking dish. Level with spatula. Mix chopped pistachios with remaining salt, olive oil, and sugar. Spoon over the batter and spread evenly.6. Bake in preheated oven for 30 minutes or until crust looks firm yet center will be still runny. (when tested with toothpick) Leave to cool slightly (5 minutes) on wire rack. Serve while still warm. Additional Notes: For more runny and gooey pudding bake for 28 minutes and rest for 2-3 minutes before serving.
Can't find Chipotle? Use chipotle powder or smoked paprika. Or use some hot sauce. Hot sauce will not add smoky flavor but will add the sharpness of chili.
© Chef De Home. Post content including video and photos are copyright protected.