Daisy Martinezs Chocolate Chile Cake with Ancho Whipped Cream

Daisy Martinez’s Chocolate-Chile Cake with Ancho Whipped Cream

Daisy Martinez’s Chocolate-Chile Cake with Ancho Whipped Cream


Serves 12

Details
  • Servings:   12
  • Calories:   613
  • Diet:   Low-Sodium
  • Meal:   lunch, dinner
  • Dish:   desserts
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Cuisine
  • american
Ingredients
  • For the cake batter
  • • 1 cup strong espresso coffee
  • • 1 packed cup dark brown sugar
  • • 3 cinnamon sticks
  • • 3 Star Anise
  • • Peel of 1/2 large orange, white pith removed
  • • 1/2 teaspoon ground cayenne pepper
  • • 2 teaspoons Ancho chile powder (I used Williams- Sonoma brand)
  • • 3 sticks (12 ounces) unsalted butter, cubed
  • • 12 ounces semisweet chocolate, finely chopped
  • • 4 ounces unsweetened chocolate, finely chopped
  • • 8 large eggs, well beaten (I beat them in a blender)
  • • Zest of the remaining 1/2 orange
  • • 1 teaspoon pure vanilla extract
  • • 1 tablespoon Godiva or any other chocolate or coffee liqueur
  • For the Ancho whipped cream
  • • 1 cup cold heavy cream
  • • 1 tablespoon pure vanilla extract
  • • 1/4 cup confectioners' sugar, plus more for dusting
  • • 2 teaspoons Ancho chile powder
  • • Finely grated bittersweet chocolate for garnish (optional)
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