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ANCHO CHILE FLOURLESS CHOCOLATE CAKE
Source: Chef de Cuisine Daniel Durkin, Cafe Iguana,
Makes 12 servings or 2 cakes
360 g. sweet chocolate, chopped
250 g. butter, softened
50 g. cocoa powder
100 g. ancho chile powder
15 g. salt
10 egg yolks
100 g. ground almonds
10 egg whites
170 g. sugar
Preheat oven to 350 degrees F.
Melt chocolate and butter in double boiler.
When melted, whisk in the cocoa powder, ancho chile powder, and salt.
Whisk egg yolks and almonds in large bowl.
In another large mixing bowl, whip egg whites and sugar together until stiff peaks form.
Add warm chocolate mixture to egg yolk mixture and mix well.
Fold warm chocolate mixture into whipped egg whites. Gently scoop batter into two buttered and floured springform pans.
Bake 35 to 45 min., until edges are brown but center is still moist. Let cool at room temperature (the center will set after resting).
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