Let's Cook! Recipes from LaFrida at Pueblo Bonito Sunset Beach
Who doesn't love dessert? This one of the most decadent and delicious desserts served at La Frida, the award winning restaurant at our Cabo hotelPueblo Bonito Sunset Beach. This rich chocolate cake is enhanced with a hint of coffee and frangelico liquer, creating a dish as unforgettable as the Cabo sunset. Now you can make your own at home with Chef Antonio's well-crafted recipe!
Warm Mexican Chocolate Cake with Vanilla Bean Ice Cream and Brandied Cherries
22 oz unsalted butter
38 oz dark chocolate, chopped
18 oz sugar
12 whole eggs
12 egg yolks
3 tbsp instant coffee
1 tbsp ground cinnamon
1 tbsp ground cloves
4 tbsp Frangelico liqueur
Brandied cherries in syrup (available in stores)
Preheat oven to 375 F. Melt butter in a heavy saucepan, add chocolate gradually while stirring. When combined, set aside to cool. In a separate mixing bowl, whisk together sugar, eggs and egg yolks and beat vigorously. Add Frangelico and instant coffee. Add to chocolate mixture, folding gently.
You can either use 5 large baking pans, or as many as 25 small oven-proof containers such as ramekins or ring molds. Butter the pans and fill to the top with the batter. Place on a cookie sheet or metal tray. Bake for approximately 8 minutes or until the tops are completely cooked. To check the level of doneness, stick a paring knife into the center of the cake, and it should come out slightly moist.
To serve: Un-mold the cakes carefully onto a plate and pair with your favorite ice cream. Pistachio, hazelnut or vanilla ice cream work best. Spoon brandied cherries and syrup all around as garnish.
"It is a privilege to be able to make my living doing what I love to do. For me there is no better view on this earth than seeing people gather to enjoy food." - Chef Antonio de Livier
Recipe taken from Let's Cook! with Chef Antonio de Livier at LaFrida Restaurant