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    You are in: Home / Recipes / Mexican Chocolate Streusel Cake (Pastel De Chocolate Mexicano) Recipe
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    Mexican Chocolate Streusel Cake (Pastel De Chocolate Mexicano)

    Mexican Chocolate Streusel Cake (Pastel De Chocolate Mexicano). Photo by Brenda.

    1/1 Photo of Mexican Chocolate Streusel Cake (Pastel De Chocolate Mexicano)

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    flower7's Note:

    This is a Rick Bayless recipe. I made this for a Mexican themed dinner party and thought I'd died and gone to heaven when I took a bite! Oh soooo good!! Be sure to use Mexican chocolate, as it is different from all others. This cake is best when slightly warm and would go great with vanilla, caramel or cinnamon ice cream, but is also wonderful all by itself.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F Butter and flour a 13x9-inch pan. Set aside.
    2. 2
      Pulse half of the chocolate in a food processor until it is like coarse crumbs. Set aside.
    3. 3
      Streusel topping: Add the other half of the chocolate to the processor and pulse until coarse crumbs. Mix the egg yolk with the salt and stir to dissolve the salt. Add to the processor along with the 7 Tbsp butter and 1 cup flour. Pulse until thoroughly combined and crumbly, but not a paste. Set aside.
    4. 4
      Cake: Sift together the 1 3/4 cups flour and baking powder. With an electric mixer, on medium speed, combine cream cheese, 1 cup butter and sugar. Beat until light and fluffy, 2-3 minutes. Add eggs one at a time, thoroughly mixing between each one. Add the flour mixture and beat for 1 minute, until just mixed. Gently stir in the reserved chopped chocolate, making sure not to overmix.
    5. 5
      Scrape the batter into the prepared pan and crumble the streusel evenly over top, breaking up any large lumps.
    6. 6
      Bake 35-40 minutes or until a toothpick in the center comes out clean. Cool on a wire rack. Dust with powdered sugar before serving.

    Ratings & Reviews:

    • on February 06, 2010

      55

      We really enjoyed this cake! I cut the recipe in half and baked it in a 9-inch square pan, which worked out well. Before I put the cake in the oven, it seemed like there was maybe too much crumb topping, but it actually came out perfect. It's very, very rich...it would be great with vanilla or cinnamon ice cream.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 10, 2007

      55

      Ooooh chocolatey and delicious! A must try recipe. We had it while slightly warm as suggested, sprinkled with a little powdered sugar. Thanks for sharing:) Nick's Mom

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mexican Chocolate Streusel Cake (Pastel De Chocolate Mexicano)

    Serving Size: 1 (147 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 618.3
     
    Calories from Fat 338
    54%
    Total Fat 37.5 g
    57%
    Saturated Fat 22.4 g
    112%
    Cholesterol 165.5 mg
    55%
    Sodium 219.4 mg
    9%
    Total Carbohydrate 66.7 g
    22%
    Dietary Fiber 2.4 g
    9%
    Sugars 40.8 g
    163%
    Protein 8.4 g
    16%

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