This recipe is a Rick Bayless creation that combines Mexican chocolate and pecans poured onto a pretzle crust and cut into bars.
Recipe by Jane Milton from her book Mexican: Healthy Ways With a Favorite Cuisine. This is another example of a Mexican recipe influenced by the French immigrants. Traditionally this single layer, frostless cake is served with cajeta (caramel sauce) but it works equally as well with creme fraiche.
Recipe for Spanish Cream, a chilled, molded dessert from a 1950's Prudence Penny cookbook. Uses 2 whole eggs
One of Reed Hearon's creation from La Parilla uses Mexican special chocolate, prepared cajeta (caramel sauce) topped with cajeta cream.