A chocolatey twist on a traditionally-styled corn bread! This dessert is perfectly balanced between rich chocolate and warm Mexican spices.
Chocolate Corn Pone with Mexican Chocolate Custard & Cinnamon Orange Whipped Cream
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
Latin American
Author:
Chef Stephanie Banyas
Servings
8
Prep Time
1 hour
Cook Time
1 hour
A chocolaty twist on a traditional styled corn bread! This dessert is perfectly balanced with rich chocolate and warm Mexican spices.
Ingredients
For the Chocolate Corn Bread:
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3 oz semisweet or bittersweet chocolate, coarsely chopped
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1 tbsp unsalted butter
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½ cup all purpose flour
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½ cup white cornmeal
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¼ cup sugar
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1 tbsp pure ancho chile powder
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1 tsp baking powder
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1 tsp kosher salt
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2 large eggs
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½ cup buttermilk
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1 tsp vanilla extract
For the Spicy Chocolate Custard:
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2 cups whole milk
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1 ½ cup heavy cream
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1 chile de arbol
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2 inch piece orange zest
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4 oz semisweet chocolate, coarsely chopped
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½ cup sugar
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6 large egg yolks
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1 tsp vanilla extract
Tools:
Directions
For the Chocolate Corn Bread:
Preheat oven to 365°F. Spray an 9-inch round or square cake pan with nonstick spray and line the bottom with parchment round.
Combine the chocolate and butter in a small saucepan and melt over low heat or melt in microwave.
Whisk together the flour, cornmeal, sugar, ancho, baking powder and salt in a medium bowl. Whisk together the eggs, buttermilk and vanilla in a large bowl until smooth. Add the dry to the wet and mix until just combined.
Scrape mixture into prepared pan evenly and bake until toothpick inserted comes out with a few moist crumbs, about 20 minutes. Cool in pan on wire rack, about 15 minutes.
Turn out onto rack and let cool completely. I like to make this at least 2 hours and up to 24 hours before making the corn pone. Break into pieces.
Butter a 9 x 13-inch baking pan and arrange the cornbread pieces evenly over the bottom.
For the Spicy Chocolate Custard:
Combine the milk, cream, chile and zest in medium saucepan and bring to a simmer over medium heat. Remove from heat, cover and let steep for at least 15 minutes and up to an hour.
Remove the chile and zest from cream and bring back to simmer over medium heat. Whisk in the chocolate and whisk until smooth. Remove from heat and let cool slightly.
Whisk together the sugar, yolks and vanilla in a large bowl until pale, slowly whisk the warm chocolate mixture into the eggs and whisk until smooth.
Strain the custard over the cornbread in the baking pan. Press the pieces gently into the custard so they are completely covered. Let sit for at least 15 minutes and up to 30 minutes.
Preheat the oven to 325°F. Place the baking dish in a roasting pan and add enough hot water to come halfway up the sides of the dish.
Bake for 35-40 minutes, or until the custard is set around the edges but still jiggles slightly in the center. Remove pan from the water bath and cool on rack for at least 15 minutes before serving.
Whip heavy cream with sugar, finely grated orange zest and a pinch of cinnamon.
Slice the pone into desired size and serve with dollop of whipped cream.