With a flavor reminiscent of chocolate-covered macaroons, these little Mexican tortas (cakes) are a decadent treat, especially when topped with thick, unsweetened cream. Here we cook them in small ramekins, but you could also use the mixture as a tart filling with a simple prebaked cookie or nut crust.
- 1 can (14 oz./400 g) coconut milk
- 1 cup (9 oz./250 g) best-quality semisweet chocolate, chopped into small pieces
- 1 1/2 cups (350 ml) sweetened condensed milk
- 1/4 tsp. salt
- 4 large eggs plus 2 large egg yolks, at room temperature
- 1/2 tsp. ground cinnamon
- 1 Tbs. dark rum
- 2 tsp. vanilla extract
- 2 cups (6 oz./180 g) shredded sweetened coconut
- Nonstick cooking spray
- 1 cup (8 fl. oz./250 ml) heavy cream
1. In the top of a double boiler, heat the coconut milk and chocolate together until the chocolate is melted. Scrape into a blender. Add the sweetened condensed milk, salt, eggs, egg yolks, cinnamon, rum and vanilla. Blend on low speed until completely combined. Add the coconut and pulse until the coconut is broken up. (You may have to do this in two batches.) Chill the mixture for 2 hours.
2. Preheat an oven to 350°F (180°C). Spray 10 straight-sided 6-oz. (180-ml) ramekins with cooking spray. Skim off any foam from the top of the chilled mixture, then stir well. Ladle about 2/3 cup (5 oz./140 g) of the mixture into each ramekin. Set the ramekins on a baking sheet and place in the center of the oven.
3. Bake for 18 to 20 minutes, rotating once, until puffed. The centers may be a bit loose. Let cool, then run the tip of a sharp knife around the inside to loosen, and chill completely.
4. Whip the cream until very thick, cover and chill until firm, at least 4 hours.
5. To serve, turn the ramekins upside down and gently tap out the tortas. Turn each torta right side up on a serving plate and top with a generous spoonful of the whipped cream. Serves 10.
Bring a taste of Mexico to your table with our mouthwatering collection of down-home dishes in Rustic Mexican, by Deborah Schneider.