Mexican Chocolate Chile Cake

Mexican Chocolate Chile Cake
  • 2 dried red chile peppers, seeded, or to taste
  • 1 1/2 cups chopped dark chocolate
  • 1 cup butter
  • 2 tablespoons butter, divided
  • 1 cup blanched almonds
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 2 tablespoons Greek yogurt
  • 6 eggs, separated
  • 3/4 cup white sugar
  • 6 tablespoons white sugar
  • Ganache:
  • 1 1/2 cups chopped dark chocolate
  • 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


  1. Place chiles in a bowl with water to cover; let soak until slightly softened, about 15 minutes.
  2. 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.
  3. Preheat oven to 325 degrees F (165 degrees C). Line a 10-inch springform pan with parchment paper.
  4. 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.
  5. 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.
  6. 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.
  7. Bake until a toothpick inserted into the center comes out mostly clean, 25 to 30 minutes. Let cake cool, at least 20 minutes.
  8. Combine 1 1/2 cups dark chocolate, milk chocolate, and 2 tablespoons butter in a bowl.
  9. 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.

05/21/2018
Mexican Chocolate Chile Cake, recipe PT15M PT1H 5 455 calories

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