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Credit: Cathy Shyne, Executive Chef, Tortilla Republic, West Hollywood, Calif.
The National Culinary Review, March 2013
1 lb. butter
1 cup sugar
1 cup espresso coffee
1 cup unsweetened chocolate
3 cups semisweet chocolate
3½ oz. Mexican chocolate
2 T. brandy
1 t. ground cinnamon
1 t. vanilla
1½ T. ancho chile powder
1 T. chile de arbol powder
8 eggs, slightly beaten
1. Preheat oven to 300ºF. Line a 9-inch springform pan with aluminum foil; coat with butter, sprinkle with cocoa. Set aside.
2. In saucepan, combine butter, sugar and espresso until butter melts. Remove from stove; immediately add unsweetened, semisweet and Mexican chocolate to melt. Add brandy, cinnamon, vanilla, ancho chile powder and chile de arbol powder.
3. Add eggs; whisk together. Turn into prepared pan. Bake 45-50 minutes. Cake is done when top has crust but middle is soft. Cool before serving, or refrigerate up to 12 hours. Serve at room temperature.
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