Chocolate Tamales

 From 'Mexico The Cookbook' by Margarita Carrillo Arronte
Chocolate Tamales A sweet twist on a Mexican staple, they are prepared in the same way has savoury tamales.

  1. Soak the corn husks in boiling water for 15 minutes, until softened, then drain.
  2. Beat the butter in a bowl until soft, then beat in the sugar and salt until the mixture is light and fluffy.
  3. Beat in the egg yolks, one at a time, making sure that the first has been fully incorporated before adding the next.
  4. In a separate bowl, sift together the masa harina, flour, cocoa powder, and baking powder, then fold in the ground almonds and stir the flour mixture into the sugar and egg mixture until it is completely incorporated.
  5. Whisk the egg whites in a grease-free bowl until they form soft peaks, then fold them into the flour and sugar mixture, making sure they are completely incorporated.
  6. Put a few tablespoons of the batter on each corn husk and spread it out. Top with a few blackberries and pieces of chocolate.
  7. Roll up the husks from a long side to enclose the filling and tie the ends with string.
  8. Bring water in a steamer to the boil and put on the steamer basket. Place the tamales seam side down in the steamer basket and put the lid on.
  9. Cook for 40 minutes, checking the water level occasionally and top up with boiling water if necessary.
  10. Meanwhile, combine the blackberry jam, vanilla extract, and 1 tablespoon of water in a small pan and cook over medium heat until melted and combined.
  11. Remove the tamales from the steamer and serve immediately with the blackberry sauce.