Chocolate Cornpone with Hot Mexican Chocolate Sauce

Name: Chocolate Cornpone with Hot Mexican Chocolate Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 3 ounces semisweet chocolate, coarsely chopped; 1/2 cup all-purpose flour; 1/2 cup white cornmeal; 1/4 cup sugar; 1 tablespoon ancho chili powder; 1 teaspoon baking powder; 1/4 teaspoon salt; 2 large eggs, lightly beaten; 1/2 cup buttermilk; 1/2 cup sugar; 6 large egg yolks; 4 ounces semisweet chocolate, melted; 2 cups whole milk; 1 cup heavy cream; 1/2 teaspoon vanilla extract; Hot Mexican Chocolate Sauce, recipe follows; 1 1/2 cups heavy cream; 2 cinnamon sticks; 8 ounces bittersweet chocolate, coarsely chopped; 1 tablespoon sugar; 2 tablespoons ground toasted almonds

Servings: persons

1 tablespoon unsalted butter
3 ounces semisweet chocolate, coarsely chopped
1/2 cup all-purpose flour
1/2 cup white cornmeal
1/4 cup sugar
1 tablespoon ancho chili powder
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
1/2 cup buttermilk
1/2 cup sugar
6 large egg yolks
4 ounces semisweet chocolate, melted
2 cups whole milk
1 cup heavy cream
1/2 teaspoon vanilla extract
Hot Mexican Chocolate Sauce, recipe follows
1 1/2 cups heavy cream
2 cinnamon sticks
8 ounces bittersweet chocolate, coarsely chopped
1 tablespoon sugar
2 tablespoons ground toasted almonds

1
Preheat oven to 375 degrees F. Butter a 9-inch round cake pan and line the bottom with a disk of parchment paper.
2
Place chocolate in a double boiler over simmering water and stir until melted.
3
Remove from heat and let cool slightly.
4
Whisk together the flour, cornmeal, sugar, chili powder, baking powder, and salt in a large bowl.
5
Stir in the eggs and buttermilk and then stir in the melted chocolate.
6
Scrape batter into the prepared pan and bake for 18 to 20 minutes.
7
Cool in the pan on a rack.
8
Once the bread is cool, break into 1-inch chunks and spread in the bottom of a 2-quart baking dish.
9
Chocolate Custard:
10
Whisk together the sugar and yolks in a large bowl until pale.
11
Whisk in the melted chocolate, milk, cream, and vanilla extract until combined.
12
Using a fine sieve, strain the custard over the bread chunks.
13
Press on the bread chunks so that they are soaked in the custard mixture.
14
Place the pan in a roasting pan and fill the roasting pan halfway with hot water.
15
Bake for 40 minutes or until the custard is set.
16
Remove and let cool on a rack for 30 minutes before serving.
17
This is best served warm.
18
Spoon into bowls and drizzle with the Hot Mexican Chocolate Sauce.
19
Bring heavy cream and cinnamon sticks to a simmer in a small saucepan.
20
Remove from the heat and let steep for 15 minutes.
21
Remove the cinnamon sticks, add the chocolate and sugar, and cook over low heat until the chocolate is completely melted.
22
Stir in the almonds and transfer to a small pitcher.
23
Keep hot.

2093

kcal

Calories

141

Fat

178

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 3 ounces semisweet chocolate, coarsely chopped, 1/2 cup all-purpose flour, 1/2 cup white cornmeal, and more.

Yes, Chocolate Cornpone with Hot Mexican Chocolate Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!