Friday Four 020918: Chili Chocolate Cake with Chili Chocolate Glaze

by | Feb 9, 2018 | Friday Four, Sweet Treats

No. 1 : Quick Recipe

Chili Chocolate Cake

  • ¾ Cup Fine Raw Sugar plus more for sprinkling pan
  • 1 ½ Cups Pecans, toasted
  • ½ Lb Bittersweet Chocolate (at least 70%), grated plus more for garnish
  • 2 tsp Vanilla
  • ½ tsp Ancho Chili Powder
  • ¼ tsp Cayenne
  • ¼ tsp Cinnamon
  • 8 Large Eggs, separated

Step One

Preheat oven to 350F. Line bottom of 1 (10”) springform pan with circle of parchment paper. Coat sides and bottom with nonstick spray or oil. Cover bottom and sides with sugar. Shake out excess.

Step Two

In food processor combine ¾ Cup sugar and pecans, grinding until very fine. Transfer to bowl. Add in chocolate, vanilla, spices and egg yolks. Stir until blended.

Step Three

Using a mixer whip whites in separate bowl until stiff peaks form.

Step Four

Gently fold egg whites into chocolate mixture 1/3 at a time. Pour batter into pan. Cook for 30 minutes or until center is firm. Let cool completely before drizzling with chocolate chili glaze.

Chocolate Chile Glaze

  • ¾ Cup *Cocoa Powder
  • 1 tsp Cinnamon
  • 1 tsp Ancho Chili Powder
  • ¼ tsp Cayenne
  • 4 TB Unsalted Butter, softened
  • 3 Cups Powdered Sugar
  • ¼ Cup Skim Milk
  • 1 tsp Vanilla

Whisk together cocoa, spices and sugar in bowl. Using a mixer beat the butter in separate bowl until light and creamy. Add the cocoa mixture and ¼ Cup milk alternately to butter in two additions. Beat to spreading consistency, adding more milk if needed. Blend in vanilla and beat until smooth and shiny.

No. 2 : Kitchen SCOOP

When buying, you’ll want to look for chocolate that does NOT have the words Dutch processed or alkali in the ingredient list. Processing chocolate with alkali is known as the “Dutch method”. This causes the chocolate to lose a lot of the flavonoids and antioxidants we look for when indulging in dark chocolate.

No. 3 : Clever Idea

Chocolate and chilies are a match made in heaven. Try adding a little cinnamon and chili power to your chocolate recipes – like cookies or traditional chocolate cake for a hint of heat and spice. Start by experimenting with 1/2 teaspoon of each, increasing by 1/4 tsp if you’d like a little more heat!

No. 4 : CHEERS!

Dow’s Fine Ruby Port
Douro Valley Portugal
About $17

Ruby Port is always my favorite wine choice to pair with deep dark chocolate. This ruby port is made with a blend of traditional Portuguese grapes. A little sip goes a long way, so the great news is leftover port stays fresh in the fridge for month or MORE.

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