MEXICAN CHOCOLATE TORTE
Steps:
- Preheat the oven to 325°F. Butter an 8 1/2-inch springform pan and line it with a round of wax paper. Butter the paper and dust the pan with flour, knocking out the excess. In a food processor blend together the almonds, the brown sugar, the cinnamon, and the salt until the almonds are ground fine, add the chocolate, and blend the mixture until the chocolate is ground fine. Add the egg yolks and the vanilla, blend the mixture until it is combined well (it will be very thick), and transfer it to a bowl. In another bowl with an electric mixture beat the egg whites with a pinch of salt until they hold soft peaks, beat in the granulated sugar gradually, and beat the meringue until it just holds stiff peaks. Whisk about one third of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly. Pour the batter into the pan, smoothing the top, and bake the torte in the middle of the oven for 45 to 55 minutes, or until a tester comes out clean. Let the torte cool in the pan on a rack for 5 minutes, run a thin knife around the edge, and remove the side of the pan. Invert the torte onto the rack, discarding the wax paper, and let it cool.
- Make the glaze:
- In a metal bowl set over barely simmering water combine the chocolate, the butter, the cream, and the corn syrup, stir the mixture until it is smooth, and let the glaze cool until it is just lukewarm.
- Set the torte on the rack over wax paper and pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side.
- Make the icing:
- In a bowl whisk together the confectioners' sugar and 1 teaspoon of the milk and add enough of the remaining milk, drop by drop, to form a thick icing.
- Transfer the icing to a small pastry bag fitted with a 1/8-inch plain tip and pipe it decoratively on the torte. Transfer the torte to a serving plate and let it stand for 2 hours, or until the glaze is set.
MEXICAN COCOA TORTE
Make and share this Mexican Cocoa Torte recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar, cocoa, cinnamon, shortening and coffee in small saucepan.
- Cook over very low heat, stirring constantly, until smooth and creamy.
- Cool to room temperature.
- Place pie crust mix in medium mixing bowl and stir in 3/4 cup of the cocoa mixture, blending thoroughly.
- Shape into smooth ball and chill 1 hour.
- Divide dough into 4 pieces.
- Line two cookie sheets with aluminum foil and mark two 8-inch circles on each.
- Place balls of dough on foil and
- press with fingers into marked circles.
- Bake at 375 degrees for 10 to 12 minutes or until almost set.
- Cool on cookie sheets.
- Add remaining cocoa mixture to cream in small mixer bowl and beat until stiff.
- Place one pastry round on serving plate then spread with a fourth of the whipped cream mixture.
- Repeat layering with remaining three rounds and whipped cream mixture, ending with whipped cream.
- Chill several hours.
- Garnish with Mini Chips.
Nutrition Facts : Calories 593.5, Fat 43.6, SaturatedFat 19.4, Cholesterol 81.5, Sodium 319.9, Carbohydrate 50.1, Fiber 1.8, Sugar 25.1, Protein 5
SPICY MEXICAN TORTE
Make and share this Spicy Mexican Torte recipe from Food.com.
Provided by invictus
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Grease a 9 inch pie plate.
- In a large skillet cook pork sausage, garlic, and green chilies, breaking up sausage into small pieces.
- In the bottom of the pie plate, layer two tortillas, 1/2 each of refried beans, sausage mixture, banana peppers, red peppers, and cheese. Repeat layers ending in tortillas and then cheese.
- Cover with foil and bake for 40 minutes. Slice into pieces.
ENCHILADA TORTE
We are crazy about Mexican food at our house and are always trying new recipes. This stack of tortillas with all the different fillings really hits the spot!-Anna Mae Ackerman, Spearville, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a skillet, brown ground beef until no longer pink; drain fat., Meanwhile, place one tortilla in a 12-in. round casserole or on a large baking sheet or pizza pan. Layer half each of taco sauce, beef, onion and cheddar cheese on the tortilla. , Top with second tortilla and press gently; layer half of the refried beans, olives and chilies. , Top with third tortilla and layer half each of the sour cream, green pepper and Monterey Jack cheese. , Top with fourth tortilla and top with remaining taco sauce, beef, onion and cheddar cheese. , On the fifth tortilla, layer remaining beans, olives and chilies., On the sixth tortilla, layer remaining sour cream, green pepper and Monterey Jack cheese. , Top with last tortilla; spread with enchilada sauce. , Bake at 350° for 1 hour. Let stand a few minutes before cutting into wedges. Sprinkle with additional Monterey Jack and cheddar cheeses if desired.
Nutrition Facts :
CREME DE COCOA TORTE
This recipe is the combination of my Aunt Eileen's cake, my friend Kris' creme filling and Southern Living's Raspberry sauce. Combined it has become an incredibly decadent dessert. I make it for DH's b-day and other very special occasions. It's alot of effort but well worth it!
Provided by Harried Mom
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Cake:.
- Mix cake and pudding mixes together and sift into large bowl.
- Add sour cream, eggs, water and oil and beat on low speed until moistened, then at medium speed for 2 minutes.
- Stir in chocolate chips.
- Divide batter evenly into 2-9 inch pans.
- Bake at 325 degree oven for 33-37 minutes.
- Insert toothpick into center to check to see if done and adjust time accordingly.
- Cool completely on wire racks.
- Raspberry Sauce:.
- Place raspberries in blender and process until smooth.
- Add powdered sugar, Grand Marnier and orange juice concentrate and process until blended.
- Pour through wire mesh strainer lined with cheese cloth.
- Press with back of spoon against sides of thestrainer to squeeze out liquid.
- Discard seeds.
- Creme de Cocoa Filling:.
- Refrigerate bowl and beaters before mixing heavy cream (I usually put them in the fridge after putting the cake in the oven).
- Beat cream, cocoa and creme de cocoa on high speed until stiff peaks form (do NOT over beat).
- Keep in refrigerater until ready to assemble cake.
- Topping:.
- Place chocolate bar, whipping cream, butter and creme de cocoa in small sauce pan together and melt stilrring constantly.
- Let stand until almost at room temperature.
- Assembling:.
- Using thread, cut each cooled cake layer into half, forming 4 thin cake layers.
- Place first cake layer, cut side up, onto cake plate.
- Spread half of creme de cocoa filling onto first cake layer.
- Top with other half of cake, cut side up.
- Pour Raspberry sauce over second layer and let soak in a minute.
- Top with next cake layer, cut side down.
- Spread the rest of the creme de cocoa filling onto third layer and top with the fourth cake layer, cut side down.
- Pour room temp topping over cake and let run down sides.
- Keep refrigerated until ready to serve and if there are any leftovers.
- My friend tops with chocolate leaves but I have never tried.
- Cut into very thin slices!
Nutrition Facts : Calories 484.3, Fat 31.5, SaturatedFat 13.5, Cholesterol 102.1, Sodium 426.8, Carbohydrate 48.4, Fiber 2.8, Sugar 30.2, Protein 5.5
MEXICAN TACO TORTE
Got the idea for this from another recipe on this site but changed it around enough that thought I'd add this recipe to the site. If you like tacos, thinking you'll like this one. Add any of your favorite taco topping and serve with a dollop of sour cream and maybe guacamole. You'll need an 8minch springform pan
Provided by Bonnie G 2
Categories Mexican
Time 1h
Yield 1 tart, 6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare 8 inch springform pan by greasing well.
- Preheat oven to 400 degrees.
- In large skillet cook pork and beef mixture.
- Remove meat and saute peppers, onions and garlic in same pan.
- In bottom of springform pan, layer tortilla, refried beands, meat mixture, green chilies, and sweet pepper and onion mixture.
- Top with cheese.
- Repeat layers until pan is full, ending with tortilla and cheese.
- Cover with foil and bake for 40 minutes.
- Remove from oven and allow to sit for 10 minutes, loosen edges around pan and remove tart.
- Slice and serve topped with a dollop of sourcream.
MEXICAN HOT COCOA
A sweet and spicy hot cocoa mix found on VeryBestBaking.com's website. This is also included in the Zaar World Tour 2005 swap, Mexico.
Provided by lauralie41
Categories Beverages
Time 10m
Yield 3 cups
Number Of Ingredients 5
Steps:
- In a small heavy-duty saucepan; combine sugar, cocoa and cinnamon.
- Over medium heat, gradually stir in milk and stir constantly until hot, do not boil.
- Remove from heat and stir in vanilla extract. Beat with a wire whisk until frothy and pour into cups. Serve immediately.
Nutrition Facts : Calories 184.8, Fat 7.7, SaturatedFat 4.8, Cholesterol 26.6, Sodium 94.3, Carbohydrate 24.7, Fiber 1.9, Sugar 12.8, Protein 7.3
AUTHENTIC MEXICAN TORTA - TORTAS AHOGADAS
This is a delicious drowned sandwich that is great for an easy meal your family will love. My children eat these up!
Provided by DeAnna N.
Categories World Cuisine Recipes Latin American Mexican
Time 3h10m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat an oven to 475 degrees F (245 degrees C).
- Mix the 16 cloves of minced garlic, 2 tablespoons of minced oregano, 2 teaspoons of salt, and pepper in a bowl. Rub garlic mixture over the pork butt, and place pork in a shallow roasting pan.
- Roast in the preheated oven for 20 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Continue roasting until pork is tender and no longer pink in the center, about 2 hours and 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 20 minutes before rough chopping or shredding it. Reserve pan drippings.
- Place the chipotle peppers in a bowl, and cover with hot water. Allow peppers to soak until softened, about 3 minutes; drain. Set aside. Heat the vegetable oil in a skillet over medium heat. Stir in 8 cloves of minced garlic and the chopped onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the Roma tomatoes, 1 cup of water, chipotle chili peppers, 5 teaspoons of oregano, sugar, and salt to taste. Add the reserved pan drippings. Simmer, uncovered, over low heat for 15 to 20 minutes, stirring frequently.
- Pour the chipotle sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the sauce right in the skillet. Strain the sauce through a sieve.
- To serve: Hollow out the bottom half of each bolillo to make a shallow bowl for the chopped pork. Scoop about 2 tablespoons of the chipotle sauce over the bottom of each roll, then arrange the chopped pork over the sauce. Top each sandwich with a couple slices of pickled jalapeno, followed by the top half of the roll. Pour about 1/4 cup of additional chipotle sauce over the entire sandwich.
Nutrition Facts : Calories 866.6 calories, Carbohydrate 75.1 g, Cholesterol 135 mg, Fat 41 g, Fiber 5.6 g, Protein 47.7 g, SaturatedFat 13.3 g, Sodium 571.2 mg, Sugar 9 g
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