Mexican Chocolate Streusel Cake (Pastel De Chocolate Mexicano)
"This is a Rick Bayless recipe. I made this for a Mexican themed dinner party and thought I'd died and gone to heaven when I took a bite! Oh soooo good!! Be sure to use Mexican chocolate, as it is different from all others. This cake is best when slightly warm and would go great with vanilla, caramel or cinnamon ice cream, but is also wonderful all by itself...."
INGREDIENTS
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18 -19 ounces mexican chocolate, roughly chopped, divided
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1 egg yolk
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1/2 teaspoon salt
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7 tablespoons unsalted butter, at room temperature
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1 cup all-purpose flour (4 1/2 oz)
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1 3/4 cups all-purpose flour (8 oz)
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1 1/4 teaspoons baking powder
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8 ounces cream cheese, at room temperature (low fat works)
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1 cup unsalted butter, at room temperature
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2/3 cup sugar
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4 eggs, at room temperature
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powdered sugar (for garnish)
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