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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
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.
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
Juice of 1 orange
1/2 cup powdered sugar
1 Tablespoon Grand Marnier
Combine - yields about 3/4 cup.
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