Chocolate Chile Cake from Mexico

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Chocolate Chile Cake from Mexico
  1. Place chiles in a bowl with water to cover; let soak until slightly softened, about 15 minutes.

  2. 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.

  3. Preheat oven to 325 degrees F (165 degrees C). Line a 10-inch springform pan with parchment paper.

  4. 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.

  5. 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.

  6. 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.

  7. Bake until a toothpick inserted into the center comes out mostly clean, 25 to 30 minutes. Let cake cool, at least 20 minutes.

  8. Combine 1 1/2 cups dark chocolate, milk chocolate, and 2 tablespoons butter in a bowl.

  9. 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.

Cook’s Notes:

Quark curd (8%) can be substituted for the Greek yogurt.
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Margarine can be substituted for the butter.

Be sure you don’t overbake it. As there’s almost no flour in it, it won’t hurt if it’s a bit underbaked.

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