A Trio of Chocolate Recipes

2 tablets of Mexican chocolate, chopped
1 cup ( 2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
4 large eggs, room temperature
1/2 cup chocolate syrup
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon fine sea salt
1 cup buttermilk
Powdered sugar for garnish

Preheat oven to 325 degrees. Grease and flour a 12 cup Bundt pan*.

Melt the chocolate in a double boiler, stirring occasionally. Remove from heat and set aside to cool.

Place the butter in the bowl of a stand mixer and beat until creamy. Gradually add sugars, beating until light and fluffy.

Add eggs one at a time, beating after each addition. Stir in melted chocolate, chocolate syrup and vanilla until smooth.

Combine flour, soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until blended after each addition.

Pour batter into prepared pan. Bake for 1 hour, 10 minutes or until cake tester comes out clean.

Once cake has completely cooled, invert onto a serving platter or cake board. Garnish with powdered sugar. This cake is great with vanilla ice cream!

*I've also used a mini bundt pan. Bake for 20-22 minute or until cake tester comes out clean.

photo used under creative commons from nikchik

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For four servings you will need:
4 cups whole milk
1 tablet Mexican chocolate, chopped
1/4 teaspoon dried chili, ground (optional)
pinch of sea salt
1 teaspoon vanilla extract
whipped cream for garnish

Place milk, chocolate, chili, and salt in the top of a double boiler. Heat until chocolate is melted; stirring occasionally. Remove from heat and add vanilla. Pour into cups and froth with a molinillo* or hand blender. Garnish with whipped cream and serve immediately.

*a molinillo is a Mexican chocolate whisk

photo used under creative commons from wikimedia

Churros, sometimes referred to as a Spanish doughnut, are fried-dough pastry-based snacks, sometimes made from potato dough, that originated in Spain. They are also popular in Latin America, France, Portugal, Morocco, the United States, Australia, and Spanish-speaking Caribbean islands. The snack gets its name from its shape, which resembles the horns of the Churro breed of sheep reared in the Spanish grasslands of Castile. There are two types of churros in Spain. One is thin (and usually knotted) and the other, especially popular in Madrid, is long and thick (porra). They both are normally eaten for breakfast dipped in hot chocolate.

photo used under creative commons from BierDoctor

3 3/4 cups half and half
12 ounces Mexican chocolate, chopped
3 large eggs
1/4 teaspoon sea salt
1/4 teaspoon expresso powder
1 teaspoon vanilla extract

In the top of a double boiler bring half and half and chocolate to a boil, stirring constantly to melt chocolate. Remove from heat to cool.

In a large bowl beat eggs and salt together. Gradually add the chocolate mixture.

Return to double boiler, stirring constantly until mixture reaches 175 degrees or coats the back of a spoon.

Remove from heat and stir in expresso powder and vanilla; strain.

Freeze in an ice cream maker according to manufacturer's directions.

photo used under creative commons from Sister72