Chili Chocolate Continues!
I have fallen in love with chili chocolate. It started with Ed's Real Scoop's Red Hot Chili Ice Cream, I've been obsessively craving the combination since. I love dark chocolate and heat so it only makes sense that my head would explode when I tried this combination. After trying some chili-chocolate concoctions I've learned that this delicious combination can be great or go oh-so-wrong. The key is to just have just enough spice so that you finish with the bite. You want to start with chocolate decadence and end with a sharp touch on your tongue. That's what makes these desserts special.
Anyways, a local fundraiser for prostate cancer was the perfect opportunity to try out a cake recipe.
Pulling out all the ingredients, I realized that I was missing something: espresso! My lovely friend gifted me a Starbucks card and this was the perfect opportunity to put it to good use. So I bundled up against the chilly & windy night and headed to the local Starbucks.
"1 cup of espresso please" - Me
"1 shot?" - Barista
"No, 1 cup...as in 250 mL." - Me
"..." - Barista
"5 shots of espresso, please" - Me
"Stories are gifts" :)
Adapted from The Food Network
12 Generous Slices of Decadence
Chili Chocolate Cake
|Cut a circular piece of parchment paper that fits inside the pan.|
Simply cut/tear off a piece that's larger than the pan.
Fold paper in half, so you have a rectangle. Fold again, in the other "direction" so you have a triangle. Repeat 1 or two times. On the back of the pan, tut the sharp corner of the triangle in the middle and snip the end. Unfold...and voila!
Step 2: Simmer espresso, brown sugar, & cinnamon
|Simmer (not boil) the espresso, cinnamon, and brown sugar. Unlike my caramel toffee fudge, you don't want the sugar to caramelize so keep an eye on the heat. |
After about 20 minutes, it will become a very fragrant syrup. Stick a spoon in there and taste - mmmm. Remove cinnamon sticks.
|The smell was wonderful as it filled my apartment|
Step 3: Add butter
|Stir the butter until it is melted, turn the heat off, and add the cayenne pepper (see below).|
|Look closely :-)|
Step 4: Chop chocolate...or fail trying
|I tried to magic bullet the chocolate, but it was uber-fail. I decided I was too lazy to chop it by hand, and just moved on with the next step.|
Step 5: Add espresso-chocolate syrup
|Pour the hot syrup over the chocolate. If it's chopped, it will melt faster...|
Step 6: Whisk until completely blended
|Whisk away until you get a nice, shiny (and tasty!) chocolate mixture.|
Step 7: Whisk in beaten eggs
Step 9: Scrape batter into pan & smooth
Step 10: Prepare waterbath, bake, chill
|Place cakepan in a deeper dish - i.e. broiling pan. Pour hot water so about half of the torte is immersed. This will keep the cake from breaking and uniform baking.|
The aluminium foil around the outside of the cake pan helps keep water from leaking in.
|Pour whipping cream into saucepan. Bring to a gentle simmer|
Step 2: Chop chocolate
|I was feeling a little more patient. I took a serrated knife and chopped the dark chocolate. From experience, I strongly prefer dark chocolate, and I use a 70% cacao variety. Mmm.|
|Pour the hot cream over the chopped chocolate|
Step 5: If necessary, use a double boiler to fix
|If you still have lumps, and the mixture has cooled before you stirred it smooth, simply boil a pot of water and place the dish on top. Stir as the chocolate heats indirectly|
Step 6: Add a splash of rum
|I am picky about my rum. I use Extra-Old Mount Gay Rum, which I discovered in Barbados. It's not sold in all LCBO locations - I found this at the King and Spadina location.|
Finish & Decorate
|Run a butter knife around the cake|
Put a plate on top of the pan, flip it over and loosen the clasps.
Step 6: Pour ganache
Step 8: Play
Step 7: Pack
|I had to carry this guy for 20 minutes - I had nightmares of dropping it on the street and feeling horrified as pigeons feasted...|
Step 7: Serve!
|Om nom nom nom! Chocolate-y goodness for a good cause :)|
Mmmm!! Prostate cancer chili chocolate cake!