Pastel de Chocolate Mexicano

Name: Pastel de Chocolate Mexicano
Yield: Serves 8
Cuisine: Mexican
Ingredients: 65 ml (2½ fl oz) full-fat milk, plus 2 tbsp; ½ tsp baking powder; chillies, for decoration; 1 egg; 75 g (2¾ oz) dark chocolate (minimum 75% cocoa solids), chopped; 120 g (4 oz) plain flour; 65 ml (2½ fl oz) groundnut oil; 60 g (2 oz) demerara sugar; ½ tsp chipotle chilli flakes; a pinch of salt; cocoa powder, for dusting

Preparation info

Serves
8

Difficulty
Easy

Appears in

World's Best Cakes

By Roger Pizey

Published 2013

About

This wonderfully warming chocolate cake hails from Mexico. It is super-easy to make, intensely chocolatey and very sultry - as here I’ve used the chipotle chilli rather than regular chilli. It’ll last well too, up to three days, but I can’t imagine it’ll be around that long.

Ingredients

75 g (2¾ oz) dark chocolate (minimum 75% cocoa solids), chopped
65 ml (

Americas
Vegetarian
Cake
Mexico
Central America

Method

Preheat the oven to 170°C/325°F/gas mark 3, and grease and line a 15cm (6in) round cake tin with baking parchment.
Melt the chocolate in a heatproof bowl over a pan of simmering water and, when melted, add 1 tablespoon of the milk. Mix until smooth. Re