This moist cake is perfect for special occasions, and it's quick and easy to prepare. A basic cake batter is made even better with these simple additions that make a big difference. Chocolate morsels and cinnamon add a warm, rich flavor while red pepper brings a dash of heat to the mix. Bake for thirty minutes and serve warm, or allow the cake to cool to enjoy later. Smart Recipes, Mexican Recipes, Eggs Recipes, Recipes Eggs Mexican Chocolate Pudding Cake Chocolate Pudding Cake Recipe | PT42M Serves 6 Ingredients: 1.5 Cups Semisweet Chocolate Morsels 0.5 Cup Butter 4 Large Eggs 1 Cup All-Purpose Flour 0.5 Teaspoon Ground Cinnamon 0.25 Teaspoon Ground Red Pepper 0.5 Teaspoon Kosher Salt 0.5 Cup Sliced Almonds 2 Teaspoons Olive Oil 1 Teaspoon Light Brown Sugar 0.75 Cup Granulated Sugar 0.25 Teaspoon Baking Powder 0.25 Teaspoon Ground Chipotle Chile Pepper Preheat oven to 350 degrees F. Grease a baking pan and set aside. In microwave safe bowl, place chocolate and butter and microwave on high for about 1-1½ minutes, stirring after every 30 seconds. Remove from the microwave and stir. Repeat process for about 15-20 seconds until the chocolate is completely melted and is a smooth. Stir in granulated sugar. Add eggs and stir until combined. In another bowl, sift the flour, ground cinnamon, baking powder, ground red pepper, chipotle chile pepper and ¼ teaspoon salt. Stir the flour mixture into the chocolate mixture until combined. Pour batter into a baking dish. Stir in the sliced almonds, oil, brown sugar and remaining ¼ teaspoon salt. Bake for about 30 minutes. Remove from oven and place on a wire rack. Serve warm or at room temperature.

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