Mexican Chocolate Cake with Smoked Chile Ganache and Chocolate Glaze
This dense, fudgy, torte-like cake combines wealthy bittersweet chocolate with almonds, espresso, black pepper and cinnamon.
The ganache makes use of a cream infused with smoky costeño chiles, and it’s all glazed with one other chocolate coating. A bit of this decadent dessert goes a good distance, even for chocoholics. Finest warmed barely earlier than being served with dulce de leche, vanilla ice cream or cinnamon-scented whipped cream.
See different associated recipes in Herbed Sweets
Yield: eight to 12 servings
Prep time: 1 hour 15 minutes
Shelf life: four to five days
For the ganache:
¾ cup heavy cream
1 to 2 costeño or different smoky chiles, in keeping with style
6 tablespoons unsalted butter
⅓ cup granulated sugar
¼ teaspoon salt
12 ounces bittersweet chocolate, damaged into small items
1 teaspoon pure vanilla extract
For the cake:
eight ounces bittersweet chocolate
12 tablespoons unsalted butter, room temperature
¼ teaspoon salt
1 teaspoon finely floor black pepper
1 tablespoon powdered instantaneous espresso (not granular)
2 teaspoons cinnamon
1 teaspoon vanilla extract
¾ cup firmly packed darkish brown sugar
three massive eggs
¾ cup unbleached all-purpose flour
1 cup finely floor toasted almonds
For the glaze:
6 ounces bittersweet chocolate
1 massive egg
1 massive egg yolk
three tablespoons unsalted butter, at room temperature
1 teaspoon mild corn syrup
¾ cup almonds, toasted, plus 12 entire blanched almonds
2 tablespoons turbinado sugar
dulce de leche ice cream, if desired
- Make the ganache: In a saucepan, convey the cream and chiles to a simmer, take away from the warmth and let infuse for 20 minutes. Take away the chiles, add the butter, sugar and salt and return to low warmth till the butter melts.
- Scrape right into a bowl, stir within the chocolate and vanilla, and stir till the chocolate is melted. Cowl and chill till the ganache is spreadable, about 2 hours.
- In the meantime, make the cake: Warmth the oven to 375 F. Place the rack within the decrease third of the oven. Grease a 9-by-1½-inch springform pan.
- Soften the chocolate in a microwave oven on medium-low or in a double boiler. Put aside to chill.
- Cream the butter till mild and fluffy. Add the salt, pepper, espresso, cinnamon, vanilla and brown sugar, and beat till effectively blended. Add the eggs, separately, beating after every addition.
- Stir within the chocolate, add the flour and blend till blended. Fold within the floor almonds. Scrape the batter into the cake pan. Bake within the decrease third of the oven till a toothpick inserted within the heart comes out with somewhat moist batter on it and the cake is ready, about 25 to 30 minutes.
- Take away the cake from the oven, slide off the perimeters of the pan and funky on a rack for not less than 30 minutes. With a pointy, thin-bladed knife, separate the underside of the pan from the cake. As soon as cooled, brush the cake gently with a pastry brush to take away any crumbs and lower the cake in half horizontally. Unfold the ganache on the decrease half of the cake and canopy with the highest layer.
- Put together the glaze: Soften the chocolate in a microwave oven on medium-low or in a double boiler. Stir within the eggs, mixing effectively. Stir within the butter and corn syrup, take away the highest of the pan from warmth, and let the glaze thicken for about 5 minutes earlier than pouring on the cooled cake and spreading excessive and sides with a metallic spatula. Add an almond-sugar coating round facet of the cake and place the entire almonds evenly across the high edge. Let the glaze set earlier than serving with dulce de leche ice cream or softly whipped cream flavored with cinnamon and sugar, if desired.
Dietary Information (per serving): Energy: 710; Ldl cholesterol: 155 mg; Sodium: 130 mg; Fats: 50 g; Dietary Fiber: 6