Mexican Dessert Recipes
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Mexican Cajeta Chocolate Cake with Raspberry Salsa
This Mexican dessert recipe combines the flavors of chocolate, cajeta, and raspberries for a truly indulgent dessert, which tastes every bit as good as it looks. This Mexican kajeta chocolate cake is rich and satisfying. Cajeta, also known as dulce de leche in some regions, is a sweet Mexican syrup made from caramelized milk.
Traditionally it is made from half goat's milk and half cow's milk but there are different types available. It is served with many Mexican dessert recipes. In this Mexican chocolate cake recipe, the cajeta combines wonderfully with the tart raspberry salsa. If you want to make a rich, sumptuous Mexican dessert for a special occasion, this one never disappoints.
Traditional Mexican Chocolate Cake
Ingredients -
2 sticks unsalted butter
For the Cajeta:
1 cup sugar
For the Raspberry Salsa:
1½ pints raspberries
7 egg yolks
1 cup toasted sliced almonds
8 oz Mexican chocolate or semisweet chocolate
5 egg whites
½ cup white sugar
1½ oz Tia Maria or similar coffee liqueur
½ cup heavy cream
½ cup water
2 tablespoons butter
1 large lime, juiced
1½ tablespoons mint leaves
2 tablespoons white sugar
Preparation:
Heat the oven to 350ºF.
Line a 9 inch round pie pan with greased waxed paper. Melt the butter and chocolate in a glass dish balanced over a saucepan full of boiling water. Stir together until smooth. Whip the sugar and egg yolks until pale in color and fluffy. Fold the chocolate and butter mixture into the egg yolk mixture and add the Tia Maria. Whip the egg whites until they form soft peaks and fold them into the chocolate mixture. Pour this into the pie pan and bake for about 30 minutes until cooked through.
Bring the water and sugar to a boil without stirring to make the cajeta. When the sugar turns orangey, remove the mixture from the heat and add enough cream to make the caramel a liquid consistency. Stir in the butter. Let the cajeta cool. If it holds its shape but is gooey, it is fine. If it is too hard, add more cream.
Roll the mint leaves up and chop them finely. Puree half the raspberries in a blender with the mint, sugar and lime juice to make the salsa. Strain and reserve. Cut the rest of the raspberries into halves and mix with the puree.
When the cajeta has cooled to warm, pour it over the cake. Pat the almond slices around the sides of the cake. Refrigerate and cool it for a couple of hours and serve chilled with the raspberry salsa.
(Makes a 9 inch Cake)
