Mexican Chocolate Cake from Blanco
 |
| Flickr- GirilieErin |
| Dense, flourless chocolate cake is more fudge than fluff. |
This week: Mexican Chocolate Cake served up by Blanco Tacos & Tequila
 |
| Erica O'Neil |
| Blanco's Mexican chocolate cake, topped with hot fudge and a scoop of vanilla ice cream. |
(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.
Email to Friend
Write to Editor
Print Article
