Name: Mexican Chocolate Chile Cake
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Dried red chile peppers, seeded, or to taste - 2; Chopped dark chocolate - 1 ½ cups; Butter - 1 cup; Butter, divided - 2 tablespoons; Blanched almonds - 1 cup; Unsweetened cocoa powder - 1 tablespoon; All-purpose flour - 1 tablespoon; Ground cinnamon - 1 teaspoon; Greek yogurt - 2 tablespoons; Eggs, separated - 6; White sugar - ¾ cup; White sugar - 6 tablespoons; Chopped dark chocolate - 1 ½ cups; Milk chocolate bars, chopped - 2 (1.2 ounce) packages; Butter - 2 tablespoons; Heavy whipping cream - 1 cup; Heavy whipping cream - 1 tablespoon; White sugar - 2 tablespoons

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Mexican Chocolate Chile Cake

1. Dried red chile peppers, seeded, or to taste - 2

2. Chopped dark chocolate - 1 ½ cups

3. Butter - 1 cup

4. Butter, divided - 2 tablespoons

5. Blanched almonds - 1 cup

6. Unsweetened cocoa powder - 1 tablespoon

7. All-purpose flour - 1 tablespoon

8. Ground cinnamon - 1 teaspoon

9. Greek yogurt - 2 tablespoons

10. Eggs, separated - 6

11. White sugar - ¾ cup

12. White sugar - 6 tablespoons

13. Chopped dark chocolate - 1 ½ cups

14. Milk chocolate bars, chopped - 2 (1.2 ounce) packages

15. Butter - 2 tablespoons

16. Heavy whipping cream - 1 cup

17. Heavy whipping cream - 1 tablespoon

18. White sugar - 2 tablespoons

How to cook deliciously - Mexican Chocolate Chile Cake

1. Stage

Place chiles in a bowl with water to cover; let soak until slightly softened, about 15 minutes.

2. Stage

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. Stage

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

4. Stage

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. Stage

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. Stage

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. Stage

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

8. Stage

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

9. Stage

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.