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El Restaurante Mexicano
Fall 2002
|
Ancho Chile Flourless Chocolate Cake Makes 12 servings or 2 cakes | |||
| The cake: | |||
| 360 | g. sweet chocolate, chopped | ||
| 250 | g. butter, softened | ||
| 50 | g. cocoa powder | ||
| 100 | g. ancho chile powder | ||
| 10 | egg yolks | ||
| 10 | egg whites | ||
| 100 | g. ground almonds | ||
| 170 | g. sugar | ||
| 15 | g. salt | ||
|
Preheat oven to 350 degrees F. Melt chocolate and butter in double boiler. When melted, whisk in the cocoa powder, salt and ancho chile powder. Whisk egg yolks and almonds in large bowl. In another large mixing bowl, whip egg whites and sugar together until stiff peaks form. Add warm chocolate mixture to egg yolk mixture and mix well. Fold warm chocolate mixture into whipped egg whites. Gently scoop batter into two buttered and floured springform pans. Bake 35 to 45 min., until edges are brown but center is still moist. Let cool at room temperature (the center will set after resting). | |||
From Chef de Cuisine Daniel Durkin, Café Iguana, Singapore
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