Mexican Chocolate Chile Cake

Name: Mexican Chocolate Chile Cake
Total time: 115
Yield: 12
Ingredients: 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

Recipe by Ridiculina from allrecipes.com

Dessert 2 Hr. 55 Mins.

Ingredients

12 servings

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2 dried red chile peppers, seeded, or to taste
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1 ½ cups chopped dark chocolate
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1 cup butter
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2 tablespoons butter, divided
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1 cup blanched almonds
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1 tablespoon unsweetened cocoa powder
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1 tablespoon all-purpose flour
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1 teaspoon ground cinnamon
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2 tablespoons Greek yogurt

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6 eggs, separated
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¾ cup white sugar
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6 tablespoons white sugar
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1 ½ cups chopped dark chocolate
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2 (1.2 ounce) packages milk chocolate bars, chopped
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2 tablespoons butter
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1 cup heavy whipping cream
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1 tablespoon heavy whipping cream
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2 tablespoons white sugar

Instructions

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.