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Mexican Chocolate Chile Cake
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
115 minutes
Spicy Mexican hot chocolate cake with a decadent ganache and a hint of almonds for a rich and intense cocoa experience.
Ingredients:
  • 2 dried red chile peppers, seeded, or to taste
  • 1.5 cups chopped dark chocolate
  • 1 cup butter
  • 2 tablespoons butter, divided
  • 1 cup blanched almonds
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • 2 tablespoons Greek yogurt
  • 6 eggs, separated
  • 6 tablespoons white sugar
  • 2 (1.2 ounce) packages milk chocolate bars, chopped
  • 2 tablespoons butter
  • 1 cup heavy whipping cream
  • 1 tablespoon heavy whipping cream
  • 2 tablespoons white sugar
Instructions:
  • Soak chiles in a bowl of water until slightly softened, for about 15 minutes.
  • Melt 1 1/2 cups dark chocolate and 1 cup plus 2 tablespoons butter in a double boiler. Stir often, scraping the sides with a rubber spatula to prevent burning, until smooth, approximately 5 minutes. Take off the heat.
  • Preheat your oven to a toasty 325 degrees F (165 degrees C) and elegantly line a 10-inch springform pan with parchment paper.
  • In a food processor, blend chiles until finely chopped. Add almonds, cocoa powder, flour, and cinnamon; blend until almonds are chopped. Stir in Greek yogurt. Combine chile mixture with melted chocolate in the bowl to create the batter.
  • Separate egg yolks and egg whites into two bowls. Add 3/4 cup sugar to the egg yolks and beat until fluffy and creamy. Gently fold into the batter.
  • Using an electric mixer, beat the egg whites until they become foamy. Gradually add 6 tablespoons of sugar while continuing to beat until medium peaks form. Gently blend the meringue into the batter and pour it into the prepared pan.
  • Bake for 25 to 30 minutes until a toothpick inserted in the center comes out mostly clean. Allow the cake to cool for at least 20 minutes.
  • In a bowl, mix together 1 1/2 cups of dark chocolate and milk chocolate with 2 tablespoons of butter.
  • In a saucepan over medium heat, heat 1 cup plus 1 tablespoon heavy cream and 2 tablespoons sugar until boiling. Pour the hot mixture over the chocolate in a bowl and mix well. Allow the ganache to cool for at least 15 minutes before spreading it over the cake.

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