World Chocolate Day - Recipes by Norwegian Cruise Line - Mexican Chocolate Cake

Ingredients
Mexican Chocolate Cake - 10 each (Sub Recipe)
Dulce de Leche Sauce - 300ml
Chocolate Twist Décor - 10 each (Sub Recipe)

Procedure
1. Spoon dulce de leche sauce in a ten inch round dessert plate.
2. Place 2 triangle cake in center with one standing. Garnish with chocolate pointed twist. See photo.

Mexican Chocolate Cake - Sub Recipe
All -Purpose Flour - 500g
Granulated Sugar - 800g
Baking Powder - 7g
Salt - 2.5g
Butter - 360g
Water - 360g
Ibarra Chocolate - 360g
Cocoa Powder - 90g
Eggs - 4 each
Buttermilk -420g
Vanilla - 300 g
Caramel Glaze - Sub Recipe

1. Sift together the flour, sugar, baking powder and salt in a bowl and reserve.
2. Melt together the butter, water, chocolate and cocoa in a heavy saucepan over medium heat, stirring well.
3. Stir the sifted dry ingredients into the chocolate mixture.
4. Combine the eggs and buttermilk to the chocolate mixture.
5. Spoon the cake batter into the prepared pans and bake at 350°F/177°C, about 50 minutes.
6. Run a knife around the edges, invert and let cool.
7. Turn the cake upside down and pour 2qt of the caramel glaze let set and cool for 2 hours.
8. Cut the 6 X 14 = 84 portions. Then cut into half in triangle shape each portion.

Caramel Glaze - Sub Recipe
Gelatin, Silver - 4 each
Sugar, Granulated - 210g
Glucose - 30g
Butter - 120g
Heavy Cream - 210g
Vanilla Bean - 2 each
Apricot Glaze - 150g

1. Caramel the sugar. Add glucose. Deglaze with butter and warmed heavy cream. Add soft gelatin. Let cool down a little bit. Add Apricot glaze.

Dulce de Leche Sauce - Sub Recipe
Condensed Milk - 1 tin small

1. On the heavy sauce pan, place the condense milk can with fresh water and bring to boil in a very low heat for about 5 hour.