There are very few things in life that need no introduction, that don’t need to be embellished because they stand on their own, are great for what they are, nothing more or less. When talking about food, what first come to mind that fits the bill is chocolate . Rich chocolate is almost globally loved and enjoyed without a need to be dressed up. When talking about people, well … that is a different story, as personal admiration will vary depending on each individual’s unique circumstances and experiences. Who do you admire? Who in your life needs no introduction? … are you as special to others? What can be said about you? Those are the questions that humble me and make me want to be a fountain not a barrier. Don’t rely on titles, position, or material possessions… as Gandhi once said: let your life be your message.
Before you get too deep thinking about your legacy, the values that you portray, and how you are an inspiration to others, why don’t we go back to chocolate? (but make sure you have that talk with yourself later, OK?)
Due to the 5 de Mayo festivities coming up I thought it was just fair I shared another post with a Latin flair this week. So I have revamped the flavors of these Chocolate Pecan Torte by adding spices just like in Mexican hot chocolate. Mexican hot chocolate is ussually prepared with a more bitter chocolate and is combined with spices like cinnamon and cayenne. I added these spices to the original Chocolate Pecan Torte recipe and the result is not overwhelming but it does add an exotic and interesting hint.
Mexican Chocolate Pecan Pie
This is a very easy recipe. The most laborous part is the dough and if you prefer to buy store bought dough that works well too.
Once you have the dough ready to roll, its a matter of sprinkling tons of pecans, whole or chopped depending on how you prefer them.
Then the next step is to pour the spicy and decadent Aztec Chocolate mixture.
Cover the pecans with chocolate and bake. This dessert is perfect as it combines the best of gooey brownies and traditional pecan pie.
- - for the crust
- 1¾ cups all purpose flour
- 5 tablespoons powder sugar
- ½ cup unsalted butter, soften
- 1 egg, beaten
- rind of 1 orange, finely grated
- - for the filling
- ¾ cup light corn syrup
- 3 tablespoon brown sugar
- 5 ounces bittersweet chocolate chips
- ¼ cup unsalted butter
- 3 eggs, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cayenne pepper
- 1½ cups pecans
- Sift the flour and the powder sugar into a bowl.
- Add the butter and work it with your fingertips.
- In a separate container beat the eggs and add it to the flour mixture to make a dough. The dough must be firm. If needed add a tablespoon of cold water at a time until you obtain the right consistency and the dough kneads well without sticking to your hands.
- With a rolling pin, roll out the dough to cover a 9 inch round pan. I suggest you use a loose-based pie pan so it comes out easy.
- Cover the pan pressing down and covering the edges as well. Refrigerate the pan with the dough and allow to chill.
- Preheat the oven at 350 F.
- To make the filling, heat the syrup, brown sugar, chocolate, cinnamon, cayenne and butter in a small sauce pan.
- Once it all blends well, move the pan from the heat and add the beaten eggs and vanilla.
- Take the pie pan out of the fridge and sprinkle the pecans in the bottom of the pan.
- Pour over the chocolate filling.
- Place the pan on a baking sheet and bake for 40 to 45 minutes or until the filling is set.
- Once pie is ready to come out of the oven, let it rest for at least 10 minutes in the counter before removing from the pan to serve.