No. 1 : Quick Recipe
Chocolate Chili Cake
- 3⁄4 Cup Fine Raw Sugar plus more for sprinkling pan
- 1 1⁄2 Cups Pecans, toasted
- 1⁄2 Lb Bittersweet Chocolate (at least 70%), grated plus more for garnish
- 2 tsp Vanilla
- 1⁄2 tsp Ancho Chili Powder 1⁄4 tsp Cayenne
- 1⁄4 tsp Cinnamon
- 8 Large Eggs, separated
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.
In food processor com- bine 3⁄4 Cup sugar and pecans, grinding until very fine. Transfer to bowl. Add in chocolate, vanilla, spices and egg yolks. Stir until blended.
Using a mixer whip whites in separate bowl until stiff peaks form. 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
- 3⁄4 Cup *Cocoa Powder
- 1 tsp Cinnamon
- 1 tsp Ancho Chili Powder
- 1⁄4 tsp Cayenne
- 4 TB Unsalted Butter, softened 3 Cups Powdered Sugar
- 1⁄4 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 1⁄4 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 pro- cessed or alkali in the ingredient list. Processing chocolate with alkali is known as the “Dutch method”. This causes the choco- late 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 cook- ies or traditional chocolate cake for a hint of heat and spice. Start by experimenting with 1/2 tea- spoon 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
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.