10 January 2009

Chocolate Chipotle Cake

Chocolate Chipotle Cake is not for the faint of heart. Out of the box it looks like any dense, rich, chocolate cake, but one bite tells you this is not Grandma’s chocolate cake! I use my Wood Cake Box to bake this hot and creamy treat.

The secret ingredient in this cake is the adobo sauce. Adobo sauce can be found in specialty shops and in the Mexican food section of most groceries. Adobo sauce is made from dried red jalapeño peppers known as chipoltles, some tomato and spices. You will generally find it in a 7 ounce can. For this recipe, you need to remove the solids from the peppers, leaving a smooth, thick puree. Place a mesh strainer over a bowl and force the peppers and sauce through the strainer, leaving a thick paste of pure pepper essence to give this cake its powerful punch.

Chocolate Chipotle Cake

3/4 cup unsalted butter
5 tablespoons orange juice
1 cup sugar
10 ounces dark chocolate (56%)
4 eggs
1 7 ounce can adobo
1/4 cup plain flour
1/8 teaspoon salt

Place the adobo in a mesh strainer and remove the solids.

Combine the sugar and orange juice and bring to a boil, to form a light syrup.

Break up the chocolate and place in a large bowl.

Pour the syrup over the chocolate and stir till melted.

Add the butter and continue stirring till melted.

Add your eggs one at a time, incorporating thoroughly after each addition.

Add the adobo puree, the flour and salt until just incorporated.

Pour into the lined wood cake box and bake at 300 degrees for 90 until just firm in the center.

Serve with a spoon of crème fraiche or whipped cream, as milk solids help to cool the heat.

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