Rosita de Cacao is a little flower that, while unrelated to chocolate, is adored in some parts of Mexico for chocolate drinks.
- 2/3 cup butter, at room temperature
- 150 g milk chocolate
- 75 g dark chocolate
- ½ cup sugar
- 2 tsp vanilla extract
- ½ tsp Rosita de Cacao, ground
- 1 pinch salt
- 2 eggs
- 1 egg yolk
- 2/3 cup flour
- ¾ cup pecan pieces
Line an 8-inch pan with parchment paper. Butter the paper and sides of the mold.
Melt butter and two chocolates in a bain-marie. Remove from heat and let cool.
Incorporate Rosita de Cacao, sugar, vanilla and salt with a whisk (it will be a little grainy). Incorporate eggs one at a time, then the egg yolk.
Add flour and incorporate well with a spatula.
Pour mixture into a mold and spread pecans on top.
Bake until a toothpick inserted in the middle comes out clean (It can be a little fudgy, but shouldn’t be liquid in the center).
Remove from mold and let cool on a cooling rack.