SATURDAY COOKING: MEXICAN SPICED CHOCOLATE CAKE.

This turned out to be a really nice cake. The spices give it a lovely flavour, but it’s the lingering chilli in the back of your throat that makes it special. And it’s gluten-free.
I found this recipe in a book from Anna Gare, “Delicious Every day”. It serves 12-16. Or 8.


180g butter, at room temperature
180g dark chocolate buttons
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon, plus extra, for dusting (optional)
1/2 teaspoon ground chilli
5 eggs, separated
125g caster sugar
180g almond meal
1 tablespoon unsweetened cocoa powder or ground coffee beans
1/2 teaspoon baking powder
3 teaspoons unsweetened cocoa powder, extra, for dusting (optional)
2 teaspoons icing sugar, for dusting (optional)

Method:

    1. Preheat a fan-forced oven to 160°C or a regular oven to 180°C. Line a greased 23cm round cake tin with baking paper.
    2. Melt the butter, chocolate, spices and chilli together in the top of a double-boiler until smooth and well combined. Allow to cool slightly.
    3. Beat the egg yolks and caster sugar until pale and creamy.
    4. Slowly add the chocolate mixture to the egg yolk mixture while continuing to beat.
    5. Fold in the almond meal and sift in the cocoa powder (or coffee) and baking powder. Set aside.
    6. Beat the egg whites until soft peaks form. Fold half of the beaten whites into the chocolate mixture to loosen it, then gently fold in the remaining whites until just combined.
    7. Pour the batter into the prepared cake tin.
    8. Bake for about 40 minutes. This is a moist cake so, when tested with a skewer inserted into the centre, the skewer should be a little bit sticky when it comes out.
    9. Cool the cake and cover with ganache or alternatively combine the extra cocoa, icing sugar and extra ground cinnamon in a sieve and dust over the cake.
    10. Eat!

It lasted for quire a while and stayed moist.
I didn’t dust it with anything and didn’t make the salty toffee chocolate ganache mentioned in the recipe.

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