You know, sometimes you just want chocolate. I mean, you really, really, really want chocolate. It’s like it’s the only thing you can think about. I had that craving and I bought a box of special dark cocoa just so I could make this cake.
I have always loved cherry cordials. To me, there is nothing tastier than cherries and chocolate. They just seem to compliment each other so well. When I decided to make this cake special, I thought using cherry preserves as filling would be exactly what I was looking for, and I was right, it was perfect. I used regular cherry preserves, not the famous sour cherries, they just would have soaked into the cake and made a chocolatety mess.
The secret to this cake is its velvety frosting, made with melted butter, dark cocoa, and rum flavoring. It really sets off the cherries in the cake. You could use brandy flavoring if you don’t have rum.
So, this morning, I got a while hair up my rear. Whilst thinking about making waffles for breakfast, I looked in my pantry and spied a jar of peanut butter, a can of Spanish peanuts in their skins, and a box of Dark Hershey’s cocoa. Reese’s peanut butter cups jumped to mind.
The choice of peanut butter is important in this recipe. Don’t go for the extra cheap peanut butter that has no flavor. Since the recipe has Spanish peanuts, you will want to use creamy style peanut butter, Jif is my favorite.
According to the Aztecs, the foam was the best part of the chocolate. Not having a Molinillo on hand does not mean you have to settle for “flat” chocolate. I discovered that an old fashioned egg beater does a great job.
If you get the Mexican chocolate discs, just put one disk for every pint of milk, and use the egg beater to make the foam. The Mexican chocolate already has the cinnamon in it, is rich, and quite delicious.
Recipe: Hot Chocolate
Summary: Make real, flavorful hot cocoa
2 tsp Hershey’s Cocoa
2 tsp Sugar
1 pinch Cayenne (optional)
1 1/2 cups whole milk
Drop or two of pure vanilla
Put enough cold milk into your cup of choice, and pour that milk into a non reactive pot. Add the sugar, cocoa and cayenne if you are using it. Place on medium heat.
Take your egg beater and start beating the chocolate right away. Continue to beat it until the milk is hot – not boiling.
Pour into the cup, and dust with cinnamon to taste.
You can also put red hots candies in, which will not completely melt while you’re drinking it, but you’ll have a nice treat at the end.
You can also put marshmallows if desired.