Pastel De Chocolate Blanco Del Castillo
| Yield: | 12 Servings |
| Categories: | Mexico, Cakes, Mexican, Desserts |
| For the batter-------------- | ||
| 10 | Egg yolks | |
| 1 1/2 | c | Sugar |
| 1 1/4 | c | Melted butter; still warm |
| 2 | c | Pecans; ground |
| 2 | c | Raw almonds; skinned and ground |
| 1/3 | c | Flour |
| 1/4 | ts | (To 1/2) almond extract |
| 3/4 | ts | Vanilla extract |
| 10 | Egg whites | |
| For the syrup--------------- | ||
| 1 1/2 | c | Water |
| 3/4 | c | Sugar |
| 3/4 | c | Kirsch or rum |
| For the frosting------------ | ||
| 8 | Egg yolks | |
| 1 2/3 | c | Sugar |
| 2/3 | c | Water |
| 2 1/4 | c | Butter; room temperature |
| 9 | oz | White chocolate; grated |
| 1/4 | ts | Almond extract |
| 1/2 | c | Kirsch |
| For the garnish------------- | ||
| 11 | oz | White chocolate; curls |
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