Mexican Chocolate Chile Cake recipe
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Ingredients
- 2 dried red chile peppers, seeded, or to taste 1 ½ cups chopped dark chocolate 1 cup butter 2 tablespoons butter, divided 1 cup blanched almonds 1 tablespoon unsweetened cocoa powder 1 tablespoon all-purpose flour 1 teaspoon ground cinnamon 2 tablespoons Greek yogurt 6 eggs, separated ¾ cup white sugar 6 tablespoons white sugar 1 ½ cups chopped dark chocolate 2 (1.2 ounce) packages milk chocolate bars, chopped 2 tablespoons butter 1 cup heavy whipping cream 1 tablespoon heavy whipping cream 2 tablespoons white sugar
Nutrition Info
- 698.1 caloriescarbohydrate: 54.9 gcholesterol: 176.7 mgfat: 51.7 gfiber: 4.6 gprotein: 9.5 gsaturatedFat: 21.7 gservingSize: -sodium: 190.8 mgsugar: 46 gtransFat: : -unsaturatedFat: : -
Directions Mexican Chocolate Chile Cake
Directions
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Place chiles in a bowl with water to cover, let soak until slightly softened, about 15 minutes.
Place 1 1/2 cups dark chocolate and 1 cup plus 2 tablespoons butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
Preheat oven to 325 degrees F (165 degrees C). Line a 10-inch springform pan with parchment paper.
Place chiles in a food processor, process until finely chopped. Add almonds, cocoa powder, flour, and cinnamon, process until almonds are chopped. Add Greek yogurt. Mix chile mixture thoroughly into the bowl of melted chocolate to make the batter.
Place egg yolks and egg whites into 2 different bowls. Place 3/4 cup sugar into the bowl of egg yolks, mix until fluffy and creamy. Stir carefully into the batter.
Beat egg whites until foamy using an electric mixer. Add 6 tablespoons sugar gradually, continuing to beat until medium peaks form. Blend meringue carefully into the batter, pour batter into the prepared pan.
Bake until a toothpick inserted into the center comes out mostly clean, 25 to 30 minutes. Let cake cool, at least 20 minutes.
Combine 1 1/2 cups dark chocolate, milk chocolate, and 2 tablespoons butter in a bowl.
Combine 1 cup plus 1 tablespoon heavy cream and 2 tablespoons sugar in a saucepan over medium heat, bring to a boil. Pour over the bowl of chocolate, mix thoroughly. Let ganache cool, at least 15 minutes. Spread over the cake.