Cinco de Mayo: Chocolate cake has flavors of Mexico

Wednesday May 2, 2012

A bit of heat and a lot of sweet make this mango-topped chocolate honey cake a fine choice for celebrating Cinco de Mayo.

Bake the cake in any style Bundt pan you like. A more conventional tube pan also would work. You even could divide the batter between mini Bundt cake pans for individual servings.

After it cools, the cake is topped with an easy coffee glaze made by whisking together instant coffee, vanilla and powdered sugar. You can substitute cooled coffee for the 3 tablespoons of water in the glaze, but you still need to use the instant coffee, which adds flavor.

Once topped with mango, leftovers need to be refrigerated. As an alternative, glaze the entire cake, cut servings from it, then top each serving with mango.

MEXICAN CHOCOLATE HONEY CAKE Start to finish: 1 hour (30 minutes active), plus cooling Servings: 8 1/3 cup cocoa powder, plus extra for dusting 1 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1 teaspoon cinnamon 1/4 teaspoon cayenne 1/2 teaspoon salt 1 cup honey 1 cup (2 sticks) butter 2 eggs 3 tablespoons water 1 tablespoon instant coffee 1 teaspoon vanilla extract 1 1/2 cups powdered sugar Fresh mango, to serve Heat the oven to 350 F. Coat a tube or Bundt pan with cooking spray, then sprinkle it with cocoa powder, turning all around to coat the inner surfaces of the pan. Tap out any excess.

In a medium bowl, sift together the flour, 1/3 cup of cocoa powder, baking powder, cinnamon, cayenne and salt. Set aside.

In a medium saucepan over medium-high heat, melt together the honey and butter. Transfer the mixture to the bowl of a stand mixer and beat on medium-high until cooled to room temperature, about 3 minutes. Add the eggs, one at a time, beating between each.

Add a third at a time, beat in the dry ingredients, scraping down the sides of the bowl between additions. Spoon the mixture into the prepared pan and bake for 25 minutes, or until a toothpick inserted at the center of the cake comes out clean.

Allow to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

Meanwhile, in a small bowl, whisk together the water, instant coffee and vanilla until 5 ounces brie, cut into small chunks 8 eggs 1/3 cup milk or fat-free halfandhalf 2 teaspoons chopped fresh thyme 1/2 teaspoon salt 1/4 teaspoon ground black pepper Heat the oven to 450 F.

Unroll the pie crust and set into a pie pan, crimping and trimming as needed to form an even edge. Set aside.

In a large skillet over medium- high heat, combine the bacon, onion and chard. Cook until the chard has wilted and released water, about 6 minutes.

Let the bacon mixture cool slightly, then use a slotted spoon to transfer it to the the coffee granules are completely dissolved. Whisk in the powdered sugar until smooth. Drizzle the mixture over the cake and serve topped with fresh mango.

Nutrition information per serving (values are rounded to crust, arranging it in an even layer. Scatter the brie evenly over it.

In a large bowl, whisk together the eggs, milk, thyme salt and pepper.

Pour the egg mixture into the tart shell, then bake for 25 minutes, or until puffed and set at the center and lightly browned at the edges. If the crust browns too quickly, use strips of foil to cover the edges.

Nutrition information per serving (values are rounded to the nearest whole number): 530 calories; 350 calories from fat (68 percent of total calories); 39 g fat (16 g saturated; 0 g trans fats); 345 mg cholesterol; 22 g carbohydrate; 20 g protein; 1 g fiber; 930 mg sodium. t\


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