Spring Hill Ranchs Chocolate Chile Cake Recipes

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MEXICAN CHOCOLATE CHILE CAKE



Mexican Chocolate Chile Cake image

This is a big batter and the cake is very rich. Make sure you have a lot of people around you when you bake it - or you will find yourself eating too much of this delicious, but oh-so-sinful cake with that little sting of chile. Serve with vanilla quark curd or vanilla yogurt and some slices of fresh mango.

Provided by Ridiculina

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h55m

Yield 12

Number Of Ingredients 18

2 dried red chile peppers, seeded, or to taste
1 ½ 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
¾ cup white sugar
6 tablespoons white sugar
1 ½ 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

Steps:

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

Nutrition Facts : Calories 698.1 calories, Carbohydrate 54.9 g, Cholesterol 176.7 mg, Fat 51.7 g, Fiber 4.6 g, Protein 9.5 g, SaturatedFat 21.7 g, Sodium 190.8 mg, Sugar 46 g

SPRING HILL RANCH'S CHOCOLATE CHILE CAKE



Spring Hill Ranch's Chocolate Chile Cake image

This is a VERY Southwestern dessert combining the flavors of chocolate, coffee, cinnamon, and chile. It is gluten-free, but believe me, the calories have not been removed! Once you taste it, though, you will understand why we love it so much. I got the initial recipe from Chef Daisy Martinez, who had a short-run show on TV about...

Provided by Wiley P

Categories     Chocolate

Time 1h40m

Number Of Ingredients 9

4-6 c boiling water for your bain marie
1 c strong coffee
1 c (packed) dark brown sugar
4 cinnamon sticks
1 tsp ground cayenne pepper
3 stick (24 tablespoons) unsalted butter, cut into cubes
12 oz semi-sweet chocolate, chopped fine (chocolate chips are okay)
4 oz unsweetened baking chocolate, chopped fine
8 large eggs, beaten

Steps:

  • 1. NOTE: 10 hours of cool-down and chill time are NOT included in the above preparation time
  • 2. Adjust an oven rack in the middle position and preheat the oven to 375°. Prepare a 9-inch spring form pan by cutting a circle of parchment the size of the removable bottom of the pan. Fit the parchment circle into the bottom of the pan. You will be using a bain marie (water bath) in the baking, so put your water on to a boil. To assure no water seeps into your pan, tear off an 18-inch length of heavy duty aluminum foil, center the pan over the sheet of foil and crumple and crimp the foil all around the sides of the pan.
  • 3. In a medium saucepan over low heat, bring the espresso, brown sugar and the cinnamon sticks to a simmer. Simmer the mixture until the syrup has thickened a little and has become very fragrant, about 20 minutes. A cube or two at a time, stir in the butter, adding more as it melts. Stir in the cayenne pepper. Set aside.
  • 4. Place the semi-sweet and the unsweetened chocolates in a large mixing bowl. Pour in the hot coffee mixture and whisk until the chocolate is completely melted. Whisk in the beaten eggs until they are completely blended and the mixture is smooth.
  • 5. Scrape the batter into your prepared spring-form pan. Set the pan in a large, deep, oven-proof skillet or roasting pan and set it on the oven rack. Pour in enough boiling water to come halfway up the sides of the pan. The cake will bake from the edges inward. If you take a peek at it after about 40 minutes, the outer 1/2-2/3 will appear cooked while the rest will still be soft. Bake it until the center is set and barely wiggles when you shake the pan gently, 50 to 70 minutes.
  • 6. Carefully remove the cake from the water bath and place it on a cooling rack to cool it to room temperature, about 2 hours. Remove the foil and chill the cake in the pan in the refrigerator for at least 8 hours. Run a wet knife around the sides of the pan then pop the spring to release the sides. Place a platter on top of the cake and flip it over. Remove the bottom of the pan, and peel off the parchment. Keep the cake in your refrigerator until about half an hour before serving. Store any that might escape being eaten in the refrigerator.

CHOCOLATE-ANCHO CHILE FLOURLESS CAKE



Chocolate-Ancho Chile Flourless Cake image

A rich chocolaty cake with a spicy kick! Similar consistency to cheese cake Also great if you add a bit of rum or chocolate liqueur to the whipped cream!

Provided by 892594

Categories     Cheesecake

Time 1h30m

Yield 1 Cake, 10-12 serving(s)

Number Of Ingredients 10

1 cup unsalted butter, plus extra for pan
8 ounces bittersweet chocolate, chopped
1/4 cup unsweetened cocoa powder, sifted, plus more for dusting
3 tablespoons dried ancho chile powder
1/4 teaspoon salt
6 large eggs, separated
1 cup sugar
1 cup heavy cream
2 tablespoons confectioners' sugar
1 pinch ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F.
  • Lightly butter the bottom and sides of a 9-inch springform pan. Line the bottom with parchment paper and butter the paper. Set aside.
  • In the top of a double boiler, melt the chocolate and butter over medium-low heat. Remove from the heat and whisk in the cocoa, chili powder, and salt.
  • In a bowl, whisk together the egg yolks with 1/2 cup of the sugar until thick and pale yellow in color. Fold the chocolate mixture into the yolks and mix well.
  • In another bowl, whisk the egg whites until thick. Whisking, add the remaining 1/2 cup sugar gradually and continue to beat to form a light meringue. In several additions, fold into the chocolate mixture, being careful not to deflate the meringue. Gently pour into the prepared pan and bake until the edges are set but the center is still moist and a few crumbs stick to a tester, about 45 minutes.
  • Remove from the oven and cool completely in the pan on a wire rack.
  • Run a thin, sharp knife around the edge of the cake. Remove the pan sides and gently lift away the cake. Invert onto a cake plate, remove the bottom and peel away the parchment.
  • In a bowl, beat the cream with an electric mixer until frothy. Add the confectioners' sugar and cinnamon and continue to beat until the cream holds soft peaks.
  • To serve, slice the cake with a portion of the sweetened whipped cream. Garnish with cocoa powder and serve.

CHOCOLATE-CHILE CAKE



Chocolate-Chile Cake image

Provided by Daisy Martinez

Categories     dessert

Time 9h30m

Yield 12 generous or 16 smaller servings

Number Of Ingredients 9

1 cup espresso
1 packed cup dark brown sugar
3 cinnamon sticks
1 teaspoon ground cayenne pepper
3 sticks (12 ounces) unsalted butter, cubed
12 ounces semisweet chocolate
4 ounces unsweetened chocolate
8 large eggs, beaten
Cinnamon ice cream and raspberries, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • Prepare a 9-inch spring form pan: Cut a circle of parchment the size of the removable bottom of the pan. Fit the parchment circle into the bottom of the pan. Tear off an 18-inch length of aluminum foil. Center the pan over the sheet of foil and crumple and crimp the foil all around the sides of the pan. (The foil will prevent water from seeping into the pan during baking.) Set the pan aside.
  • In a medium saucepan, bring the espresso, brown sugar and the cinnamon sticks to a simmer over very low heat. Simmer until the syrup is very fragrant, about 20 minutes. Stir in the butter until melted, and then stir in the cayenne pepper. Set aside.
  • Pulse the chocolate in the food processor until coarsely chopped. Transfer to a deep bowl. Pour in the warm coffee syrup and whisk until the chocolate is completely melted. Whisk in the beaten eggs until completely blended.
  • Scrape the batter into the prepared pan. Set the pan in a large, deep, oven-proof skillet or a roasting pan and set on the oven rack. Pour in enough water to come halfway up the sides of the pan. Bake until center is set and barely wiggles when you shake the pan gently, 50 to 60 minutes.
  • Cool the cake to room temperature. Remove the foil and chill the cake in the pan at least 8 hours. Run a wet knife around the sides of the pan then pop the spring to release. Place a platter on top of the cake and flip over. Remove the bottom of the pan, and peel off the parchment. Serve with cinnamon ice cream and raspberries.

CHOCOLATE CHILE CAKE



Chocolate Chile Cake image

Make and share this Chocolate Chile Cake recipe from Food.com.

Provided by Elmotoo

Categories     Dessert

Time 1h5m

Yield 1 9inch layer cake

Number Of Ingredients 21

1 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1 cup cake flour, plus
2 tablespoons cake flour (not self-rising)
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened non-alkalized cocoa powder
2 cups water
2 tablespoons ancho red chili powder or 2 tablespoons new mexico chile powder
1 tablespoon vanilla extract
1 cup unsalted butter, cut into pieces and softened
1/2 cup buttermilk
2 large eggs, at room temperature
3/4 cup unsalted butter
3/4 cup unsweetened non-alkalized cocoa powder
6 tablespoons buttermilk
1 1/2 lbs confectioners' sugar
1 1/2 tablespoons Bourbon
3 tablespoons vanilla extract
1 1/2 cups chopped walnuts

Steps:

  • For the cake, preheat the oven to 350 degrees and place a rack in the center of the oven.
  • Butter two 9-inch round cake pans and line the bottoms with circles of parchment or waxed paper.
  • Lightly dust the sides of the pans with flour, tapping out the excess.
  • For best results, use a mixer with a wire whip attachment.
  • Combine the flours, sugar, baking soda, salt, and cocoa and beat on low speed until well mixed.
  • In a medium saucepan, cook 1 cup of the water with the chili powder over medium heat until simmering.
  • Remove the pan from the heat and stir in the vanilla.
  • Add the softened butter to the dry mixture and beat thoroughly on medium-low speed.
  • The mixture should be grainy.
  • Raise the speed to medium and gradually add the remaining cup of water and the buttermilk.
  • Add the eggs on at a time, beating well after each addition.
  • Slowly add the hot water/chile mixture and continue to beat just until well combined--be sure not to overbeat.
  • Pour the mixture into the pans and bake for 35 to 40 minutes or until a toothpick inserted into the centers of the cake comes out clean.
  • To cool, set the pans on a wire rack for 15 minutes.
  • Then turn the cakes out onto the rack, remove the paper from the bottom, and immediately reinvert so that the risen tops don't flatten.
  • Let sit until completely cool before frosting.
  • For the frosting, combine the butter and cocoa in a large saucepan and melt over medium heat.
  • Stir in the buttermilk.
  • Add the confectioners' sugar a little at a time, stirring with a wired whisk between additions.
  • Stir in the bourbon and vanilla.
  • The frosting should stiffen as it cools.
  • When it has reached a spreadable consistency, assemble the cake.
  • If necessary, trim the tops of the cakes so they are level.
  • Place one of the cake layers onto a 9-inch round cardboard cake circle.
  • Spread 1 cup of the chilled frosting over the cake layer.
  • Sprinkle 1 cup of the chopped walnuts over the frosting.
  • Place the second layer of the cake onto the frosted base.
  • Use the remaining frosting to cover the top and sides of the cake.
  • Finish the top of the cake by holding the spatula at a slight angle and making several strokes to smooth the top.
  • To decorate the cake, press the remaining walnuts against the lower half of the side of the cake and on top of the cake.

SPRING HILL RANCH'S CHILE DOUBLE CHOCOLATE COOKIES



Spring Hill Ranch's Chile Double Chocolate Cookies image

Like chocolate chip cookies? Like double chocolate cookies better? Well, this cookie takes it even a step further. I like serving them to guests along with homemade vanilla ice cream. They will generally take a bite of ice cream and then a bite of cookie. then, just about the time they are taking the next bite of ice cream, they...

Provided by Wiley P

Categories     Cookies

Time 30m

Number Of Ingredients 12

2 1/4 stick (18 tablespoons) unsalted butter at room temperature
1 c granulated white sugar
1 c light (golden) brown sugar
2 large eggs at room temperature
1 tsp vanilla extract
2 1/2 c (12 ounces) all-purpose flour
3/4 c (2 1/4 ounces) cocoa powder
1 tsp baking soda
1 tsp kosher salt
1 tsp ground cinnamon
2 tsp new mexico chili powder (or 1 teaspoon ground cayenne pepper)
12 oz semi-sweet chocolate chips

Steps:

  • 1. Adjust an oven rack to the center position and preheat the oven to 350°. Line a cookie sheet (or 2 half-sheets) with parchment paper.
  • 2. In the bowl of a stand mixer, using a paddle blade, cream the butter, white sugar and brown sugar until they are light and fluffy. One at a time, add the eggs, mixing after each addition to make sure they are well combined. Mix in the vanilla.
  • 3. In a medium mixing bowl, mix together the flour, cocoa powder, baking soda, salt, cinnamon and chili powder. I use a whisk to make sure they are well mixed.
  • 4. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not over-beat. Using a wooden spoon, stir in the chocolate chips.
  • 5. Using a #50 scoop (1 1/3 Tablespoons), or slightly rounded Tablespoons, drop the dough on your prepared sheet 2" apart. Bake the cookies until they are nicely cracked but still appear a little raw inside, about 10-12 minutes. Let them cool for 5 minutes before removing them to a rack to cool completely.

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