CHOCOLATE TAMALES: National Tamales Day!

Today is National Tamales Day! Make it Chocolate!

From TheSpruceEats: 

Tamales are a unique Pre-Columbian dish that is believed to have originated in Mesoamerica, the land between North and South America. Mexican tamales are perhaps the best-known version, however, almost all of the Central and South American cultures have adopted the dish into their own style of cooking. 

Tamales are a complete meal in a portable form. In most versions, tamales are made from a mixture of corn dough (masa) and filling, wrapped in a banana leaf or corn husk, and then steamed. The corn masa becomes firmer when steamed, and the tamale can be unwrapped and eaten on the go. Archeological evidence points to tamales being consumed by the ancient Aztec and Mayan cultures. The earliest tamales were simple. They were made with beans and squash and roasted over a fire. When Europeans brought chicken, pork, olives, raisins, and other foods with them to the New World, then tamales became more elaborate. 

And, since this is a Chocolate Blog, here's a unique version: Chocolate Tamales. Mix up a batch to celebrate today's holiday--or save the recipe for Cinco de Mayo!

 CHOCOLATE TAMALES

Ingredients
1 cup milk
1 pound DARK Mexican chocolate, 65-75% cacao, chopped
1 pound butter
2 cups sugar
1 1/2 pounds corn flour
1 tablespoon baking powder
24 corn husks

Directions
Preheat oven to 350.
Boil milk and add chocolate. Stir constantly until chocolate is completely melted. Add butter and sugar. Mix until smooth. Set aside to cool.
Mix corn flour and baking powder together in bowl. Slowly add chocolate mixture and mix by hand for 10 minutes.
Grease 2 (12 cup) muffin pans and line with corn husks. Fill with chocolate tamale mixture and bake for 20 minutes.

***

You might also want to try this recipe for Mexican Chocolate Sweet Tamales with Hot Honey from Hola Jalapeno.  

Or this recipe from Rick Bayless for Chocolate Tamales

 Or this delicious recipe from Mission Chocolate for Sweet Dark Chocolate Tamales

 Here's a recipe for Chocolate Stuffed Tamales from Deb Lindsey for the Washington Post.

MEXICAN CHOCOLATE CHEESECAKE: Cinco de Mayo

Happy Cinco de Mayo! Here's a great recipe for Mexican Chocolate Cheesecake from Betty Crocker.  As always, use the very best chocolate and other ingredients. To make this extra chocolate-y, add a chocolate crust.

Mexican Chocolate Cheesecake

Ingredients

Crust
1 1/2 cups crushed chocolate wafer cookies (about 35 cookies)
3/4 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted

Filling 
1 1/2 cups (9 ounces) chopped Mexican Chocolate (I use Taza Mexicano)
1/2 cup whipping cream
3 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon chile powder
1/2 teaspoon ground cinnamon
1 teaspoon Mexican vanilla
3 eggs

Topping and Garnish 
2 cups sweetened whipped cream
1/2 teaspoon ground cinnamon
Chocolate shavings

Directions:
Heat oven to 350°F.
Wrap outside bottom and side of 8-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray.
In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.

Meanwhile, in 2-quart saucepan, melt chopped chocolate and whipping cream over medium-low heat; stir until smooth. Remove from heat.
In large bowl, beat cream cheese, sugar, chili powder, 1/2 teaspoon cinnamon, and vanilla with electric mixer on medium speed until fluffy.
Beat in eggs, one at a time, just until blended.
Stir in chocolate mixture. Pour filling over crust.

Bake at 300°F 1 hour or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly.
Turn oven off; open oven door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake.
Cool in pan on cooling rack 30 minutes.
Refrigerate at least 6 hours or overnight.

To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Cut cheesecake into slices. Top slices with whipped cream; sprinkle with 1/2 teaspoon cinnamon.
Garnish with chocolate shavings. Cover; refrigerate any remaining cheesecake.

MEXICAN CHOCOLATE KAHLUA ICEBOX CAKE for Cinco de Mayo

Vintage Ice Box Cake Pan

Cinco de Mayo is coming up this weekend, and I have a Mexican Chocolate Ice Box Cake to add to my growing list of Mexican chocolate recipes. This recipe, originally from the 60s, was 'found' by the Baltimore Sun for a reader. I've changed a few things, and you might want to, too. I used Taza Mexican Chocolate. I cut down a bit on the sugar, too, but maybe not enough for your palette. If you use unsweetened chocolate, you can add more sugar. You can always cut off the tops of the lady fingers, but I like the way they look the way they are. Love this no bake cake. No eggs, so no worries, either. And, in case you don't know, an ice box was a large wooden box, zinc or tin-lined, with a compartment for big blocks of ice and an area with shelves for storing perishables. Starting in the early 20th century they were called refrigerators, but make no doubt about it, they were not mechanized or electrified.


Mexican Chocolate Kahlua Icebox Cake

Ingredients
60 ladyfingers (Trader Joe's .. but there are other brands)
2-3/4 cups chilled whipping cream
4 ounces Taza Mexican chocolate (but feel free to use any very dark chocolate)
1/4 cup granulated sugar
3/4 cup powdered sugar, plus 2 tablespoons
1/2 cup unsalted butter (room temperature)
2 tsp Mexican vanilla extract
1 tsp cinnamon
1 ounce semisweet chocolate (grated)
1/4 cup or more Kahlua

Directions
Brush ladyfingers with Kahlua. Line bottom of 9-inch diameter springform pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side with the rounded side facing out.
Stir 3/4 cup whipping cream, chocolate, and 1/4 cup granulated sugar in heavy saucepan over low heat until chocolate melts and mixture is smooth. Remove saucepan from heat and cool to room temperature.
Using electric mixer, beat powdered sugar, butter, and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture.
Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla, and cinnamon in another large bowl. Using clean dry beaters, beat until firm peaks form. Fold half of whipped cream mixture into chocolate mixture.
Spread half chocolate filling into ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling.
Pipe or spread whipped cream mixture over filling. Sprinkle with grated semisweet chocolate.
Refrigerate until firm, at least three hours. Can be made one day ahead. Cover and keep refrigerated. Remove pan sides from cake and serve.

Mexican Chocolate Kahlua Ice Box Cake

Vintage Ice Box Cake Pan

Cinco de Mayo is coming up, and I have a Mexican Chocolate Ice Box Cake to add to my growing list of Mexican chocolate recipes. This recipe, originally from the 60s, was 'found' by the Baltimore Sun for a reader.  I've changed a few things, and you might want to, too. I used Taza Mexican Chocolate. I cut down a bit on the sugar, too, but maybe not enough for your palette. If you use unsweetened chocolate, you can add more sugar. You can always cut off the tops of the lady fingers, but I like the way they look the way they are. Love this no bake cake. No eggs, so no worries, either. And, in case you don't know, an ice box was a large wooden box, zinc or tin-lined, with a compartment for big blocks of ice and an area with shelves for storing perishables. Starting in the early 20th century they were called refrigerators, but make no doubt about it, they were not mechanized or electrified.


Mexican Chocolate Kahlua Icebox Cake

Ingredients
60 ladyfingers (Trader Joe's .. but there are other brands)
2-3/4 cups chilled whipping cream
4 ounces Taza Mexican chocolate (but feel free to use any very dark chocolate)
1/4 cup granulated sugar
3/4 cup powdered sugar, plus 2 tablespoons
1/2 cup unsalted butter (room temperature)
2 tsp Mexican vanilla extract
1 tsp cinnamon
1 ounce semisweet chocolate (grated)
1/4 cup or more Kahlua

Directions
Brush ladyfingers with Kahlua. Line bottom of 9-inch diameter springform pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side with the rounded side facing out.
Stir 3/4 cup whipping cream, chocolate, and 1/4 cup granulated sugar in heavy saucepan over low heat until chocolate melts and mixture is smooth. Remove saucepan from heat and cool to room temperature.
Using electric mixer, beat powdered sugar, butter, and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture.
Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla, and cinnamon in another large bowl. Using clean dry beaters, beat until firm peaks form. Fold half of whipped cream mixture into chocolate mixture.
Spread half chocolate filling into ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling.
Pipe or spread whipped cream mixture over filling. Sprinkle with grated semisweet chocolate.
Refrigerate until firm, at least three hours. Can be made one day ahead. Cover and keep refrigerated. Remove pan sides from cake and serve.

Buttermilk Mexican Chocolate Chile Bundt Cake

Cinco de Mayo! Add Chocolate to Celebrate! Here's one of my favorite chocolate cake recipes for Cinco de Mayo (or any time!): Buttermilk Mexican Chocolate Chile Bundt Cake. I adapted this from a recipe in Southern Living several years ago. I've added ground chiles and used Taza Mexican Chocolate with Chiles for a little more kick. I usually bake this pound cake in a bundt pan. This is quick and easy and delicious.

Buttermilk Mexican Chocolate Chile Bundt Cake

Ingredients
8 ounces chopped dark (65-75% cacao) organic fair-trade chocolate (I use either Taza Chipotle Chili Chocolate Mexicano or Guajillo Chili Chocolate Mexicano, but you can use any dark chocolate)
1 cup sweet butter, softened
1-1/2 cups sugar
4 large eggs
1/2 cup chocolate syrup
2 tsp Mexican vanilla
2-1/2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp ground ancho chiles
1/4 tsp baking soda
1/8 tsp salt
1 cup buttermilk 

Directions
Melt chocolate in saucepan over saucepan over simmering water.
Beat butter at medium speed with mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.
Combine flour and next 4 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into greased and floured 12-cup Bundt pan.
Bake at 325° for 1 hour and 10 minutes or until toothpick inserted in center comes out clean.
Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and let cool for another hour.

Mexican Chocolate Martini, Kentucky Derby Pie Martini, Full Moon Cocktail

Today three special event/holidays come together, and they can be celebrated--toasted-- with three amazing chocolate cocktails. 

First, today's Cinco de Mayo, commemorating the victory of the Mexican militia over the French army at The Battle Of Puebla in 1862. Make a Buttermilk Mexican Chocolate Chile Bundt Cake or three different Mexican Truffles including one made with Tequila--or mix up a Mexican Chocolate Martini adapted from Rachael Ray.  (recipe below)

Second, today is the running of the 138th Kentucky Derby. You can make Kentucky Derby Truffles or Kentucky Derby Pie or mix up a Kentucky Derby Pie Martini.

Third, tonight is a Full Moon, but not any full moon, it's a Super Moon. This is when the moon is 14% bigger and 30% brighter than any other moons this year because the moon on the perigee side of its orbit is about 31, 000 miles closer to Earth than the apogee side. Should make for some great photography.  Have some Full Moon Chocolate Cake and toast this celestial moment at 11:34 p.m. with a Chocolate Full Moon Cocktail.

Mexican Chocolate Martini

Chocolate Chipotle Powder, recipe follows 
1-1/2 ounces dark chocolate liqueur
1-1/2 ounces chocolate vodka
1-1/2 ounces tequila (100 percent agave reposado)
1-1/2 coffee Kahlua 

Chocolate Chipotle Powder
2 Tbsp high quality DARK cocoa powder 
1 Tbsp ground chipotle (dried, smoked jalapenos) 
1 tablespoon ground pepitas (toasted pumpkin seeds)
1 tsp cinnamon

Fold ingredients together slowly and carefully so as not to knock the powder into air as chipotle powder can burn nose and eyes

Spread Chocolate Chipotle Powder on large plate.
Rim 2 (8-ounce) martini glasses by rolling edge of each glass on clean wet sponge, then rolling the edge over the powder. Tap the glass gently to knock off the extra powder.
Pour rest of ingredients into cocktail shaker filled with ice and shake until outside of shaker is frosty. Strain immediately into glasses and serve.

Kentucky Derby Pie Martini

1 ounce Kentucky Bourbon
1 ounce Dark Creme de Cacao
1 ounce Frangelico
1/2 cup crushed Candied Pecans

Rim Martini glass in Frangelico and then crushed candied pecans.
Chill glass in freezer.
Pour Kentucky Bourbon, Creme de Cacao and Frangelico into martini shaker with ice and shake.
Pour into chilled glass.

Chocolate Full Moon Cocktail

1 ounce Cream
1/2 ounce Creme de Cacao
2 ounces Silver Tequila
1/2 ounce Dark Creme de Cacoa

Rim glass with chocolate sugar, cocoa powder or chocolate shavings.
Pour all ingredients into shaker with ice and shake vigorously.
Strain into cocktail glass.