Name: Mexican Turtle Chocolate Mink
Yield: Makes 2 servings
Ingredients: 2 tablespoons unsalted butter, cut into pieces, plus additional for greasing ramekins; 3 ounces bittersweet chocolate (not unsweetened), chopped; 1 large egg, separated; Pinch of salt; 1/8 teaspoon ground cinnamon; 1 tablespoon sugar; 5 tablespoons plus 1/4 cup cajeta (Mexican caramel); 4 tablespoons toasted chopped pecans

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Mexican Turtle Chocolate MinkStephanie Foley

We are happy to announce that Megan Gill-Kopp has won our September Cook the Cover contest with her delicious recipe for Mexican Turtle Chocolate Mink.

I have made some simple changes to create a Mexican twist to Gourmet's Chocolate Mink recipe. I have added cinnamon to the chocolate batter. In addition, I have topped the dessert with a Mexican caramel, cajeta, and toasted pecans. Living in San Diego has opened my eyes, and taste buds, to the wonderful flavors of Mexican cuisine. I couldn't help adding some of those flavors to this recipe.

Editors' Note: Cajeta (goat's milk caramel) is available at many supermarkets, some Latino markets and specialty foods shops, and from amazon.com.

Recipe notes

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