MEXICAN CHOCOLATE CHILE CAKE
This is a big batter and the cake is very rich. Make sure you have a lot of people around you when you bake it - or you will find yourself eating too much of this delicious, but oh-so-sinful cake with that little sting of chile. Serve with vanilla quark curd or vanilla yogurt and some slices of fresh mango.
Provided by Ridiculina
Categories World Cuisine Recipes Latin American Mexican
Time 1h55m
Yield 12
Number Of Ingredients 18
Steps:
- Place chiles in a bowl with water to cover; let soak until slightly softened, about 15 minutes.
- 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.
- Preheat oven to 325 degrees F (165 degrees C). Line a 10-inch springform pan with parchment paper.
- 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.
- 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.
- 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.
- Bake until a toothpick inserted into the center comes out mostly clean, 25 to 30 minutes. Let cake cool, at least 20 minutes.
- Combine 1 1/2 cups dark chocolate, milk chocolate, and 2 tablespoons butter in a bowl.
- 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.
Nutrition Facts : Calories 698.1 calories, Carbohydrate 54.9 g, Cholesterol 176.7 mg, Fat 51.7 g, Fiber 4.6 g, Protein 9.5 g, SaturatedFat 21.7 g, Sodium 190.8 mg, Sugar 46 g
SPRING HILL RANCH'S CHILE DOUBLE CHOCOLATE COOKIES
Like chocolate chip cookies? Like double chocolate cookies better? Well, this cookie takes it even a step further. I like serving them to guests along with homemade vanilla ice cream. They will generally take a bite of ice cream and then a bite of cookie. then, just about the time they are taking the next bite of ice cream, they...
Provided by Wiley P
Categories Cookies
Time 30m
Number Of Ingredients 12
Steps:
- 1. Adjust an oven rack to the center position and preheat the oven to 350°. Line a cookie sheet (or 2 half-sheets) with parchment paper.
- 2. In the bowl of a stand mixer, using a paddle blade, cream the butter, white sugar and brown sugar until they are light and fluffy. One at a time, add the eggs, mixing after each addition to make sure they are well combined. Mix in the vanilla.
- 3. In a medium mixing bowl, mix together the flour, cocoa powder, baking soda, salt, cinnamon and chili powder. I use a whisk to make sure they are well mixed.
- 4. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not over-beat. Using a wooden spoon, stir in the chocolate chips.
- 5. Using a #50 scoop (1 1/3 Tablespoons), or slightly rounded Tablespoons, drop the dough on your prepared sheet 2" apart. Bake the cookies until they are nicely cracked but still appear a little raw inside, about 10-12 minutes. Let them cool for 5 minutes before removing them to a rack to cool completely.
SPRING HILL RANCH'S APPLE CAKE
Here's a cake that is an autumn tradition in and around the Hill Country of Texas. Actually, I'm sure they got the idea from the apple orchards we have here in the canyon! Anyway, it is an absolutely delicious cake you can have for dessert or for breakfast. I have actually never made this in a 9x13 pan, but I imagine it would...
Provided by Wiley P
Categories Other Breakfast
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. Adjust an oven rack to the center position and preheat the oven to 350°(365º above 6,000 feet). Lightly grease a 12-inch cast-iron skillet or (if you must) a 9"x13"x2" pan.
- 2. In a medium bowl, whisk together the oil, apple sauce, melted butter, eggs, sugar, and vanilla. Peel, core and finely (≈3/8") chop the apples, stirring them in as you go. Stir in the pecans.
- 3. In a large mixing bowl, whisk together the flour, salt, baking soda, and cinnamon until everything is well combined. Make a "well" in center of these dry ingredients. Pour the wet ingredients into the well. Using a spatula or wooden spoon, fold the dry and wet ingredients together just until the flour is dampened. You will find this to be a very thick batter, In fact it's more like a cookie batter. And while it may seem like there are way too many apple pieces, but it all works out in the end.
- 4. Turn the batter into your prepared skillet or baking pan, patting down the top so it's even. Bake for 40-45 minutes until the top is lightly browned and an inserted knife comes out almost clean.
- 5. Let the cake cool in the pan on a cooling rack for 30 minutes before serving. Think seriously about serving this cake with a scoop of vanilla bean ice cream and/or cinnamon spiced whipped cream.
CHOCOLATE CHILE CAKE
Make and share this Chocolate Chile Cake recipe from Food.com.
Provided by Elmotoo
Categories Dessert
Time 1h5m
Yield 1 9inch layer cake
Number Of Ingredients 21
Steps:
- For the cake, preheat the oven to 350 degrees and place a rack in the center of the oven.
- Butter two 9-inch round cake pans and line the bottoms with circles of parchment or waxed paper.
- Lightly dust the sides of the pans with flour, tapping out the excess.
- For best results, use a mixer with a wire whip attachment.
- Combine the flours, sugar, baking soda, salt, and cocoa and beat on low speed until well mixed.
- In a medium saucepan, cook 1 cup of the water with the chili powder over medium heat until simmering.
- Remove the pan from the heat and stir in the vanilla.
- Add the softened butter to the dry mixture and beat thoroughly on medium-low speed.
- The mixture should be grainy.
- Raise the speed to medium and gradually add the remaining cup of water and the buttermilk.
- Add the eggs on at a time, beating well after each addition.
- Slowly add the hot water/chile mixture and continue to beat just until well combined--be sure not to overbeat.
- Pour the mixture into the pans and bake for 35 to 40 minutes or until a toothpick inserted into the centers of the cake comes out clean.
- To cool, set the pans on a wire rack for 15 minutes.
- Then turn the cakes out onto the rack, remove the paper from the bottom, and immediately reinvert so that the risen tops don't flatten.
- Let sit until completely cool before frosting.
- For the frosting, combine the butter and cocoa in a large saucepan and melt over medium heat.
- Stir in the buttermilk.
- Add the confectioners' sugar a little at a time, stirring with a wired whisk between additions.
- Stir in the bourbon and vanilla.
- The frosting should stiffen as it cools.
- When it has reached a spreadable consistency, assemble the cake.
- If necessary, trim the tops of the cakes so they are level.
- Place one of the cake layers onto a 9-inch round cardboard cake circle.
- Spread 1 cup of the chilled frosting over the cake layer.
- Sprinkle 1 cup of the chopped walnuts over the frosting.
- Place the second layer of the cake onto the frosted base.
- Use the remaining frosting to cover the top and sides of the cake.
- Finish the top of the cake by holding the spatula at a slight angle and making several strokes to smooth the top.
- To decorate the cake, press the remaining walnuts against the lower half of the side of the cake and on top of the cake.
CHOCOLATE-CHILE CAKE
Provided by Daisy Martinez
Categories dessert
Time 9h30m
Yield 12 generous or 16 smaller servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Prepare a 9-inch spring form pan: Cut a circle of parchment the size of the removable bottom of the pan. Fit the parchment circle into the bottom of the pan. Tear off an 18-inch length of aluminum foil. Center the pan over the sheet of foil and crumple and crimp the foil all around the sides of the pan. (The foil will prevent water from seeping into the pan during baking.) Set the pan aside.
- In a medium saucepan, bring the espresso, brown sugar and the cinnamon sticks to a simmer over very low heat. Simmer until the syrup is very fragrant, about 20 minutes. Stir in the butter until melted, and then stir in the cayenne pepper. Set aside.
- Pulse the chocolate in the food processor until coarsely chopped. Transfer to a deep bowl. Pour in the warm coffee syrup and whisk until the chocolate is completely melted. Whisk in the beaten eggs until completely blended.
- Scrape the batter into the prepared pan. Set the pan in a large, deep, oven-proof skillet or a roasting pan and set on the oven rack. Pour in enough water to come halfway up the sides of the pan. Bake until center is set and barely wiggles when you shake the pan gently, 50 to 60 minutes.
- Cool the cake to room temperature. Remove the foil and chill the cake in the pan at least 8 hours. Run a wet knife around the sides of the pan then pop the spring to release. Place a platter on top of the cake and flip over. Remove the bottom of the pan, and peel off the parchment. Serve with cinnamon ice cream and raspberries.
CINCO DE CHILI CHOCOLATE CUPCAKES WITH CHILI CREAM CHEESE FROSTING
Dark chocolate cupcakes with a bite! Topped with Chili Cream Cheese Frosting. This recipe was inspired from a combination of recommendations from AR Buzzers. Thanks all! They were a huge hit at our annual Chili Cook-off. Many wanted THEM to be allowed as an entry. Add more chili and cayenne powder to taste. (IF YOU CAN TAKE IT!)
Provided by Candice
Categories World Cuisine Recipes Latin American Mexican
Time 1h18m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.
- Empty the boxed cake mix into a mixing bowl, and whisk in 1 1/2 teaspoon of ground ancho chile and 1/4 teaspoon of cayenne pepper. Using an electric mixer on medium speed, beat in the water, vegetable oil, and eggs; beat for 2 minutes. Spoon the batter into the prepared cupcake cups, filling them 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Remove and cool completely before frosting.
- In a bowl, sift 1 teaspoon of ground ancho chile, 1/8 teaspoon of cayenne pepper, and the cinnamon with the confectioners' sugar. Beat in the cream cheese and butter with an electric mixer on medium speed until the frosting is smooth; mix in the vanilla extract. Spread the frosting onto the cooled cupcakes in attractive swirls, and poke a small dried chile, stem-side up, into the frosting as a garnish.
Nutrition Facts : Calories 273.5 calories, Carbohydrate 36.1 g, Cholesterol 57.2 mg, Fat 13.5 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 6.1 g, Sodium 248.9 mg, Sugar 28.2 g
CRISPY SRIRACHA SPRING ROLLS
While in the Bahamas, friends suggested a restaurant that served amazing chicken spring rolls. When I got home, I created my own version. Such a great appetizer to have waiting in the freezer! -Carla Mendres, Winnipeg, Manitoba
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- Toss coleslaw mix, onions, soy sauce and sesame oil; let stand while cooking chicken. In a saucepan, bring 4 cups water to a boil. Reduce heat to maintain a simmer. Add chicken; cook, covered, until a thermometer inserted in chicken reads 165°, 15-20 minutes. Remove chicken; cool slightly. Finely chop chicken; toss with seasoned salt., In a large bowl, mix cream cheese and chili sauce; stir in chicken and coleslaw mixture. With a corner of a spring roll wrapper facing you, place about 2 tablespoons filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining edges with water. Fold side corners toward center over filling; roll up tightly, pressing tip to seal. Repeat., In a cast-iron Dutch oven or electric skillet, heat oil to 375°. Fry spring rolls, a few at a time, until golden brown, 6-8 minutes, turning occasionally. Drain on paper towels. If desired, serve with sweet chili sauce. , Freeze option: Freeze uncooked spring rolls in freezer containers, spacing them so they don't touch, and separating layers with waxed paper. To use, fry frozen spring rolls as directed, increasing time as necessary.
Nutrition Facts : Calories 186 calories, Fat 14g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 215mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
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