Mexican Chocolate Cake from Blanco
Dense, flourless chocolate cake is more fudge than fluff.
Tacos may very well be the perfect food, but let's face it, the standard Meximerican fare can get a bit stale after a while. Taco the Town is here to highlight some of the more unusual Mexican finds in the Valley.
This week: Mexican Chocolate Cake served up by Blanco Tacos & Tequila
¿Como se dice?: Mexican chocolate cake is a bit different from the chocolate cake you're probably used to, unless your mom used to make your birthday cakes with a combo of chocolate, chile, and cinnamon. Just like Ibarra Mexican-style chocolate, this cake is packed with warm cinnamon flavor. The cake is also much denser than the more familiar fluffy b-day cake because it doesn't rely on flour as a base. Rather, this flourless cake is packed with eggs, chocolate, and sugar, making it fudgy and smooth.
(sink your teeth into all the spicy details after the jump)
La Comida y El Sabor: The Mexican chocolate cake from Blanco is the perfect end to a full blown meal, a good sweet ending to some light noshing on chips 'n' dip, heck, even a tart paloma or margarita as a sidecar sounds good to us. The Mexican chocolate cake was served warm and topped with thick hot fudge and a scoop of cool vanilla bean ice cream. The cake had a deep chocolate flavor and a silky smooth, almost fudge-like texture. The dense cake was laced with cinnamon and subtle heat, and each bite was melt-in-your-mouth luscious.
Bring a bit of México to your kitchen: It's already common knowledge that we're a bunch of Rick Bayless groupies, because the man knows how to create a fool-proof recipe that's muy authentico. Leave it to the folks at Frontera (his restaurant) to offer up a Mexican chocolate cake recipe that's fudgy, with a cinnamon-laced flavor and lingering heat from ancho chile powder. And if you're feeling fancy, try using the Lindt dark chocolate and chile bar.
Know of any Mexican gems in the Valley? Reveal your family secrets in the comment section.
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