Makes 1-9 Inch Cake
4 Oz. (1 stick) unsalted butter, plus extra for greasing the cups
7 Oz. Bittersweet chocolate (60 to 62% cocoa)
1 ½ Oz. (1/2 of 1 tablet) Mexican chocolate, “Chocolate de Tablilla”
¼ teaspoon ground cinnamon
1 table spoon of Ancho chile powder
2 tablespoons Kalhua
4 large eggs
¾ cup Mexican crema, sour cream.
1 ½ tablespoons superfine sugar
Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan.
Add the Bittersweet chocolate, Mexican chocolate, Cinnamon and Ancho powder into the food processor. Pulse until the chocolate is ground into very small pieces. Transfer the chocolate into a large mixing bowl.
In a medium pot set over medium heat, bring the stick of butter to a boil but do not burn, stay with it. Remove from the heat and pour the chocolate blend into the hot butter to melt, stir until all the chocolate has melted and the mixture is smooth, add sour cream and add the Kahula. blend it into the chocolate is smooth. Set to the side.
Beat the eggs in an electric mixer using the whisk attachment on high speed for 5 minutes. Using a large rubber spatula, gently fold the egg mixture into the chocolate mixture in three stages.
Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes.
The cake will continue to firm up as it cools. sprinkle of grated Mexican chocolate.