Ancho Chile Devil's Food Cupcakes with Roasted Macadamias
Yield: 9
Ingredients:
1 1/4 cup Cake flour
1/2 cup Unsweetened cocoa powder
3 TBS Ancho chili powder
1 tsp Baking soda
1/4 tsp Baking powder
1/4 tsp Cayenne pepper
1/2 tsp Salt
10 TBS Unsalted butter at room temp
1 1/2 cups Sugar
3 Large eggs
1/2 cup Buttermilk
1/2 cup Hot dark coffee
1 tsp Pure vanilla extract
1/2 cup Lightly rosasted macadamia nuts,
whole or chopped (about 2 oz)
4 oz Semisweet chocolate, chopped
1/2 cup Whipping cream
Blended with the cocoa and coffee, the chili
powder is only mildly hot and adds something
approximating a fruit flavor.]
Heat oven to 375 degrees F.
Butter a 9" square cake pan, line the bottom
with parchment or waxed paper and butter the
paper.
Measure out cake flour, cocoa, chili powder,
baking soda, salt, baking powder, and cayenne.
Sift them together 3 times.
Using an electric mixer with a large bowl, beat
the butter and sugar together until light and
fluffy.
Beat in the eggs, one at a time, and continue
beating until mixture is light, fluffy and
almost tripled in volume.
Fold 1/3 dry mixture into the butter-egg mixture,
then add 1/2 the buttermilk and 1/2 the coffee.
Fold in another 1/3 of the dry mixture & then
the remaining buttermilk and coffee.
Finish with the remaining dry dry mixture and
the vanilla extract.
Spread the batter in the prepared pan.
Bake until cake springs back when touched lightly
(30 - 35 min.)
Then turn out of pan and leave on the rack until
completely cool.
Use a 2-1/2 inch cookie cutter to cut rounds from
the cake.
Place the rounds in paper cupcake liners.
~~~ Make the topping:
If the macadamias are raw, roast them in a
350 degree F oven, turning once, until they
just begin to color.
Place the chopped chocolate in a bowl, heat
the whipping cream tii the point of a bowl
and pour it over the chocolate.
Let cool to warm then drizzle it over the cupcakes.
Top with macadamia nuts.
[Note: Ancho chili powder can be made by stemming
and seeding whole dried ancho chilies and pulverizing
them in an electric spice mill or coffee grinder.
The poweder should be available at markets featuring
Soutwestern ingredients or may be ordered by mail
from G.B. Ratto & Co., 800-325-3483.]
[Note: Bobby Flay, chef of NYC's Mesa Grill, prepared this
dessert for a Meals on Wheels benefit meal at the Frontera
Grill in Chicago.
>From Chicago Tribune Magazine 3/23/93.
--
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