Chocolate chile cake – Twice the recipes, twice the yum
So I couldn’t make up my mind which chocolate chile recipe to use and ultimately just made two separate cakes that were similar but were from different sources.
Awesome Cake #1 is from Janespice.
Awesome Cake #2 is from Kelsey’s Apple A Day.
Because this is the second…well, third…time I’m writing this post, you’ll be getting mostly pictures:
The main ingredients for both cakes….dried chile/chilli/chili peppers and mini Aero candy bars.
I was shocked by how many seeds were in 4 tiny peppers. The second is what they looked like after I roasted them for a bit.
Mmm, all ground up in a spice/coffee grinder.
Mmm, melting Aero bars. If you’ve never had one before, they’re all airy and full of bubbles in the middle, which is what you’re seeing in the main bar.
The mess from after making the first cake. I rinsed and repeated all over again while it was in the oven.
The second recipe called for ground up almonds. I don’t have a blender and the food processor was dirty, so I just went back to the spice grinder. Take note in the first picture that I didn’t clean it after grinding the peppers…only dumped out the pepper and went at it, which left my almond flour with a nice, peppery heat.
Mmm, egg whites. They’re not quite as peaky as I’d like, but it still worked.
Mess #2….looks about the same, huh? But you can tell they’re different because the batter colors are different.
The first cake is definitely more chocolatey, but you can tell the second was fluffier with the egg whites.
Cake #2 didn’t call for more chocolate, but you know….more chocolate was needed anyway.
I didn’t mix them in but just added them to the top before tossing it in the oven.
1. First cake in the pan. 2. First cake after I flipped t onto a cutting board while still warm. What? I needed the pan. :P 3. Third cake. Clicky if you want them bigger, but they’re nothing special.
I wanted to make a ginger icing to balance out the heat of the chile peppers, but honestly, neither one was very good, so I’m not even going to recommend either. It was a great idea, but not very good in the execution department.
Chocolate chile cake from Jane Spice
1 cup or 7oz. best quality cooking chocolate, I used 72% unsweetened chocolate (I obviously didn’t stick with this one, considering the quality of Aero chocolate, ha)
6 ⅓ tablespoons unsalted butter, softened (4 TB butter, 2 TB oil, because I was running short and had another cake to make still!)
2 tablespoons all purpose flour
½ teaspoon chili powder (Give or take…I tasted the batter and added more…also used fresh powder)
1 cup super fine sugar (Regular sugar here!)
3 eggs, separatedClicky her link for the baking instructions. I cooked mine an extra 5 minutes or so, and got a nice crispy edge.
Chocolate chile cake from Kelsey
I halved this recipe to make it about equal to the first2 TBSP ancho chile powder, divided
1 tablet (3 oz.) Mexican chocolate, coarsely chopped OR
3 oz. bittersweet chocolate plus 1 tsp. ground cinnamon (used Aero….so not quality, but worked)
1 c. blanched almonds, toasted
1/3 c. all-purpose flour
1/4 c. Dutch process cocoa powder
1/2 c. unsalted butter, at room temperature
1 c. granulated sugar, divided
6 large eggs, separated, at room temperature
1 TBSP Kahlua or creme de cacao (used Kahlua)
1/4 tsp. pure almond extract (skipped this)
pinch saltVisit the link for the directions. Again, I ended up baking mine a bit longer, but that’s likely because I added chocolate bars to the mix.
Pillsbury mini-cookie cups – Miniature sundaes please
Don’t they look like miniature sundaes at the end?
This was the million dollar winner of the Pillsbury Bake Off contest. I’m sure they’d be good with full-size muffin cups, too, and any variety of fillings, ice cream flavors, cookie dough, whatever.
^ The Wednesday Baker’s version, yum.
1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies)
4 teaspoons sugar
1/3 cup Fisher® Chef’s Naturals® Chopped Walnuts, finely chopped
1/2 cup Hershey’s® semi-sweet chocolate baking chips
1/4 cup Smucker’s® Seedless Red Raspberry Jam
1 1/2 cups vanilla bean ice cream, softened
24 fresh raspberries1. Heat oven to 350°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.
2. Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes.
3. Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth.
4. Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides.
5. In another small microwavable bowl, microwave jam uncovered on High about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set.
6. Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry; serve immediately.
Please, pull up a chocolate chair, make yourself at home
What is it with people wanting to create rooms out of food?
I guess if there’s any food to make furniture out of, it might as well be chocolate, right? As the artist herself said:
Elena Climent declared she had a lot of fun working on the chocolate room, and while she compared the process to ice sculpting, she said chocolate is a warm, good smelling material which creates a unique atmosphere.
I just don’t know how she didn’t manage to eat it all. :P
There are several pictures at Oddity Central. Scroll down far enough and you’ll run into some links to other chocolate rooms and sculptures, too. Oh, and in case you’re wondering, the chocolate room above is 40% dark chocolate, 40% milk, and 20% white.
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