You would think that after 7 years of Spanish classes from middle school through high school, a summer in Spain and a home away from home in Mexico that I would be pretty darn good at Spanish...right? Wrong! Although, I do know that this word "provecho" or "bueno provecho" means "good eating" and is said before a meal in hopes that you enjoy it. I wish I was better, but even though I can't speak the language what I can do is fully indulge in Mexico's food, tequila, cervezas, coffee and pastries! And trust me, I am excellent at it!
My family is fortunate enough to have made a second home in one of the world's most amazingly beautiful places - Punta Mita, Mexico. It is located about 40 minutes north of Puerto Vallarta and is; honest to God, the most captivating place in the world. We have been going there for a few years now and have made amazing friends and experienced some pretty awesome things. Here's a peak at what Mita is like...
Warm ocean water...
Its a pretty incredible place to spend your time. But the point that I am trying to get at is that I love this bread they have. I make sure to buy more then necessary amounts of it as soon as we arrive. It is a simple pound cake that has a milk chocolate crust around it. MMM its sooo good! I can't describe how delicious it is at breakfast with a steaming cup of coffee and the warm mexico air (heavenly!)
I did my best to recreate it at home and don't get me wrong - it was tasty! But there must be something in the air down there that makes the chocolate pound cake experience even better.
This will have to do until the next time I have a chance to make it back to Mita. PROVECHO :)
Nonstick cooking spray with flour
1 cup unsalted butter, cut in 2 tablespoon pieces
1/2 cup shortening
3 cups sugar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1/2 teaspoon pure lemon extract
5 large eggs
3 cups spooned and leveled bleached all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup heavy cream
1/3 cup buttermilk or whole milk
1/2 cup chocolate chips
1/3 cup heavy cream
Arrange a shelf in the lower third of the oven, place a baking stone on it and preheat oven to 350.
Spray a 10 inch tube pan or 12 cup bundt pan
With a mixer on medium, beat the butter to soften. Add the shortening and beat until the mixture is light and pale in color (about 3 mins). Add sugar and continue to beat until very light, scraping down sides. Make sure the bowl remains cool, if not place in freezer for five minutes.
Beat in vanilla, almond and lemon extracts. On lowest speed, beat in the eggs one at a time
In a medium bowl, with a fork or hand mixer, beat together the flour, baking powder, and salt for at least 30 seconds.
On lowest speed, blend one-third of the flour mixture into the butter mixture. Alternate adding cream, and then flour, until all of both are incorporated. Scrape down the sides and bottom of bowl. Blend in the buttermilk just to incorporate.
Pour the batter into the prepared pan. Drop pan onto the counter from a height of about 10 inches to knock out the bubbled. Smooth batter with spatula
Place cake on baking stone and bake until cake springs back when lightly touched, a toothpick should come out clean but moist (about 1 hour).
Cake should not pull away from the sides until it has just come out of the oven. Place on cooling rack.
Melt chocolate chips and cream together. Drizzle over top of cake.