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- 8 oz. bittersweet chocolate
- 12 oz. semi-sweet chocolate (you can use chocolate chips)
- 22 tablespoons (2 3/4 sticks) butter, room temperature, divided
- 1/4 cup water
- 2 tablespoons instant espresso powder
- 1 1/2 cups sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup whole pecans, toasted
- 2 (8 oz.) packages cream cheese, room temperature
- 1 1/2 cups powdered sugar
- 2 teaspoons cinnamon
- 1 teaspoon Mexican vanilla, or good quality vanilla
- 1/2 cup heavy cream
View Full Recipe at Pots and Pins
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