Salted Pistachios Mexican Chocolate Pudding Cake
Posted By Savita
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. ;)
- 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
- Sweet Condensed Milk (optional)
- Heavy Cream (whipped heavy cream or ice cream, both optional)
Chocolate Pudding Cake
- 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.
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.
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.
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.