Cakes Chocolate: Chile Orange by Recipe Cottage

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	Chile Orange

		Chocolate Ancho Chile and Orange Cake 1 c. unsalted butter at room temp. 1 1/2 cups sugar 5 eggs, room temp. 1 3/4 c. sifted all-purpose flour 1/2 tsp salt Grated zest of 2 oranges 2 tablespoons orange juice 1 tsp baking soda 1/2 cup Chocolate Syrup (recipe follows) 4 tbls Ancho Chile Puree (recipe follows) 2 teaspoons vanilla extract Orange Glaze (recipe follows) Preheat oven to 350 F. Butter a 10 in. bundt pan. Beat the butter, gradually beat in sugar. Add eggs 1 at a time, beating well after each. Slowly beat in flour & salt. Divide the batter in half. To half of the batter, add orange zest, orange juice and 1/2 tsp of baking soda. Spoon batter into the prepared pan. To remaining batter, add chocolate syrup, ancho puree, vanilla and the remaining 1/2 tsp baking soda. Spread over the orange batter. Bake 45-50 mins, or until cake tester inserted in middle comes out clean. Cool the cake in its pan on a rack for 10 min., then unmold onto a plate. Brush with the orange glaze. You may drizzle an additional 1/4 cup chocolate syrup over the cake just before serving, if desired. Serves 10 Chocolate Syrup 1/2 c. water 1/4 c. butter 2 Tbls. honey 8 oz. semisweet chocolate 1 oz unsweetened chocolate Combine all ingredients in a saucepan. Heat gently, stirring, until syrupis silky and smooth. Yields about 1 1/2 cups. Ancho Chile Puree 4 ancho chiles (found in Mexican or Southwestern grocery stores) Boiling water to cover Rinse chiles. Place in a bowl & cover with boiling water; let soak for at least 2 hours. Remove seeds and stems from the chiles. Place chiles and 1/2 c. of soaking water in a blender. (If soaking liquid tastes bitter, use fresh water instead). Puree on high speed until smooth. May be refrigerated up to one week, or frozen. Yields 3/4 c. puree Orange glaze Juice of 1 orange 1/2 cup powdered sugar 1 Tablespoon Grand Marnier Combine - yields about 3/4 cup.