Chocolate Cake with Candied Ancho and Pepitas

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¿Cómo Preparar Chocolate Cake with Candied Ancho and Pepitas?

This cake has long been a favorite of mine; the sugar and pepitas (hulled pumpkin seeds) on top conspire to make a slightly crackly topping while the cake itself is packed full of chocolate. Adding ancho chiles cooked in simple syrup adds a subtle fruity warmth.

Ingredientes de Chocolate Cake with Candied Ancho and Pepitas

2 tazas más 2 cucharadas. azúcar granulada
4 chiles anchos medianos, sin tallo, sin semillas y picados en trozos grandes
4 onzas. (1/2 taza) de mantequilla sin sal, cortada en trozos de 1/2 pulgada y ligeramente ablandada; más para la sartén
1-3 / 4 tazas de pepitas tostadas y saladas
3 huevos grandes, a temperatura ambiente
1-1 / 2 oz. (1/3 taza) de harina para todo uso sin blanquear
1 cucharada tequila
1/4 cucharadita Levadura en polvo
3 onzas. Chocolate mexicano, picado (aproximadamente 1/2 taza)

Resumen de la Preparación

A continuación un breve resumen para la preparación de Chocolate Cake with Candied Ancho and Pepitas.

Combine 1 cup of the sugar and 1 cup water in a 2-quart saucepan. Bring to a simmer over medium heat, stirring frequently to dissolve the sugar, about 2 minutes. Add the chiles and simmer for 5 minutes. Strain through a medium-mesh strainer over a bowl and set aside. (Reserve the syrup for another use, such as the Spicy Bourbon Sidecar, if you like.) When cool, finely chop the chiles.

Position a rack in the lower third of the oven and heat the oven to 350°F. Butter the bottom and sides of an 8- or 9-inch round cake pan, line the bottom with a parchment round, and butter the parchment. Sprinkle 1/2 cup of the pepitas evenly over the bottom of the pan, and then sprinkle with 2 Tbs. of the sugar. Set aside.

Combine the remaining 1-1/4 cups pepitas and the remaining 1 cup sugar in a food processor. Pulse until the pepitas are pulverized and resemble damp sand. Add the eggs and butter, and pulse until the mixture is well-combined. Add the flour, tequila, and baking powder and pulse until the mixture is just combined. Add the chocolate and pulse until combined. Add the ancho chiles and pulse until combined.

Scrape the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes for a 9-inch pan and 45 to 50 minutes for an 8-inch pan. Let the cake cool in the pan for 10 minutes, then invert onto a platter and remove the parchment. Let cool until just warm or room temperature, then slice with a serrated knife to serve. The cake will keep, tightly wrapped, at room temperature for up to 3 days.

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