Posts Tagged ‘El Torito’

Yummy White Chocolate Corn Cakes

Friday, August 10th, 2012
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

I used to go to El Torito just for their corn cakes. They were wonderfully sweet and were an excellent foil for the spicier Mexican food. I am always looking for ways to introduce chocolate to different foods, but especially Mexican cuisine as that’s where the whole chocolate culture originated. I was thrilled when I came up with a way to add chocolate to corn.

Keep them all guessing and don’t tell anyone that your secret ingredient in these corn cakes is white chocolate—really, WHITE CHOCOLATE. This tender and delicious corn cake can be easily made and served for breakfast, lunch or dinner. I have served it for dessert (don’t laugh) with cinnamon ice cream and a drizzle of cinnamon-spiced chocolate syrup on top. But, then again, I put chocolate in or on most anything.

To serve, scoop out each portion with an ice cream scoop or rounded spoon and enjoy.

Prep Time: 15 minutes
Bake Time: 1 Hour
Ready In: 1 Hour 15 Minutes

Yield: Serves 6 to 8 people

1/2 cup butter, softened
1/4 cup Choclatique Snowy White Chocolate, melted
1/3 cup masa harina
1/4 cup water
1 1/2 cups frozen corn kernels, thawed
1/4 cup cornmeal
1/4 cup granulated sugar
2 tablespoons heavy cream
1/4 teaspoon salt
1 teaspoon baking powder


  1. Preheat oven to 375º F.
  2. In a medium bowl, beat butter and the white chocolate with an electric mixer until creamy. Beat in the masa harina and water until well combined.
  3. Put the corn in a blender or food processor and coarsely chop on low speed.
  4. Stir the corn and the cornmeal into the butter mixture.
  5. In another bowl, mix together the sugar, cream, salt and baking powder. Combine the two mixtures until well blended.
  6. Pour the batter into an ungreased 8 x 8 pan.
  7. Cover the pan with foil and place into a 9 x 13 inch pan filled 3/4 inch high with hot water creating a water bath.
  8. Bake in a preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the cake comes out nearly clean.
  9. Remove small pan from water bath and let sit for 10 minutes before serving.

ChefSecret: Why should I use a water bath? A water bath improves the custardy texture of the corn cake and also helps prevent surface cracking. Baking the corn cake in a water bath will keep the oven moisture high and generate a gentler heat.

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