Mexican Desserts with Chocolate

Ingredients

• 2 lb dark bitter chocolate
• 4 cups cocoa powder
• 3 cups heavy cream
• 2 tbsp. ancho chile, ground in grinder
• 2 tbsp. ground cinnamon
• 1 tbsp. ancho powder
• 2 tsp. cayenne pepper
• 1 tsp. kosher salt

Process
Mix dark cinnamon, heavy cream, ancho chili, salt, and cayenne pepper together. Then bring all the ingredients to a boil. Cover and steep for about 2 hours. Meanwhile, chop the bitter chocolate into 1" pieces and keep aside. After two hours, bring the spice mixture to a boil again and then add in the chocolate pieces.

Mix until completely smooth. If any lumps remain, boil in a double boiler. It should be completely smooth. When entirely smooth, pour into a parchment-lined 2" half pan and refrigerate until it sets. In a bowl, mix cocoa powder and chili powder. Now take out the refrigerated mixture and make 50 equal-sized ganache (the refrigerated mixture) balls and roll them in the chili mixture. Voila!

Ingredients

• 4 eggs
• 1 18.25-oz. packet chocolate cake mix
• 1 5.1-oz. packet instant vanilla pudding mix, divided
• 2 cups milk
• 1 cup chocolate chips
• ½ cup vegetable oil
• ⅓ cup coffee flavored liqueur
• 1½ tbsp. instant espresso coffee granules, divided
• 1 tbsp. ground cinnamon
• Confectioners' sugar for dusting

Process
Preheat the oven to 175ºC. Anoint and flour a Bundt pan and keep aside. Now mix 1 cup of milk and ½ a packet of vanilla pudding mix and set it aside, too. Add another ½ packet of vegetable oil, vanilla pudding mix, remaining cup of milk, cake mix, eggs, coffee liqueur, cinnamon, and a teaspoon of instant coffee granules. Mix well and then beat with an electric mixer for about 30 seconds on low speed and then for another few minutes on high.

When well blended, fold in the chocolate chips. Now take the prepared cake pan and pour half the batter into it. Then spread the vanilla pudding evenly over the top of the batter and then sprinkle ½ a teaspoon of coffee granules. Now add another layer of the remaining batter. Bake for about 40 - 45 minutes in the preheated oven. When baked, let it cool for 5 minutes in the pan itself. Sprinkle confectioners' sugar before serving.

Ingredients

• 8 eggs
• 8 oz. bittersweet chocolate, chopped
• 4 cups milk
• ¾ cup sugar
• ½ tsp. ground cinnamon
• Pomegranate seeds (optional)

Process
Preheat the oven to 325ºF and keep aside. Take a 10" pan and heat ¾ cup sugar in it, over medium-high heat until the sugar starts melting. Shake the pan occasionally, but do not stir. Reduce the heat when the sugar starts melting and cook until the sugar melts completely.

This will take about 5 minutes. When melted, immediately pour it into a 9" cake pan and ensure that the round cake pan is 2 inches deep. Tilt so that the entire bottom of the pan is coated and then put it aside for at least 8 - 10 minutes. Meanwhile, take a heavy saucepan and stir the chocolate into it. Heat over low until the chocolate completely melts.

When melted, add in milk and heat over medium heat until smooth. Stir occasionally. When smooth, set aside. Now beat eggs in a bowl and add in the chocolate mixture, cinnamon, and the remaining sugar. Pour the chocolate mixture into the cake pan and then place the pan inside a roasting pan. Place the roasting pan on a rack in the oven.

Pour water around the cake pan, in the roasting pan, to a depth of about 1 inch. Now bake for about 45 - 50 minutes. When baked, carefully remove the pan from water and let it cool for a few minutes on a wire rack. Then cover and chill for 6 - 24 hours.

Use a sharp knife to remove the cake from the pan. Run the knife around the edges of the pan and turn the plate over. Garnish with pomegranate seeds, if desired.