Mexican Chocolate Streusel Cake (Pastel De Chocolate Mexicano)

By flower7 on June 29, 2005

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    1. 18 -19 ounces mexican chocolate, roughly chopped, divided
    2. 1 egg yolk
    3. 1/2 teaspoon salt
    4. 7 tablespoons unsalted butter, at room temperature
    5. 1 cup all-purpose flour ( 4 1/2 oz)
    6. 1 3/4 cups all-purpose flour ( 8 oz)
    7. 1 1/4 teaspoons baking powder
    8. 8 ounces cream cheese, at room temperature ( low fat works)
    9. 1 cup unsalted butter, at room temperature
    10. 2/3 cup sugar
    11. 4 eggs, at room temperature
    12. powdered sugar ( for garnish)


  1. Preheat oven to 350°F Butter and flour a 13x9-inch pan. Set aside.
  2. Pulse half of the chocolate in a food processor until it is like coarse crumbs. Set aside.
  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. 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. Scrape the batter into the prepared pan and crumble the streusel evenly over top, breaking up any large lumps.
  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.