Thursday, August 12, 2010
Chocolate Chili Cake with Spicy Cherry Whipped Cream
Chocolate and chili powder combined? Is she serious? Some of you have already discovered this magic combination, but for others who have never put "hot chili" with chocolate- HOLD ON. Remember the scene in the movie Chocolat where the hurt, old lady needed to spice up her life? She went into the chocolate shop and Juliette Binoche gave her hot chocolate with chili pepper in it? Well, it works! If you want to spice up your day or make a HUGE splash at your next party, make this Chocolate Chili Brownie-Cake!
Chocolate Chili Cake
1 cup rye flour
1/2 cup unsweetened organic cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp chili powder
1/4 tsp cinnamon
1/8 tsp sea salt
2 TB real butter, softened
1 cup organic sugar
2 Lg eggs
1 1/2 ounce of dark chocolate, melted
1 cup almond milk
1 tsp vanilla extract
1/4 tsp almond extract
1. Preheat oven to 350 degrees
2. Prepare round pan, by spraying it with cooking spray, thoroughly.
2. Place dark chocolate in a double broiler on low to melt it. (I use two sauce pans, stacked. Fill the bottom one with water. Let come to a boil and place chocolate in top pan until it melts) while chocolate is melting on low, do next steps.
3. In a large bowl, mix 1 cup rye flour, cocoa, baking powder, baking soda, chili powder, cinnamon and salt
4. Place butter in another large bowl. Beat with mixer until fluffy. Add sugar, beat again. Add eggs, one at a time, beating each one separately.
5. Beat in Chocolate.
6. Add flour mixture a little at a time, alternating with almond milk. Beginning and ending with flour mixture.
7. Beat in extracts. Pour into prepared pan. Bake at 350 degrees for 30 minutes or until toothpick comes out clean. Let cool for 10 minutes. Run knife around sides and turn onto a serving plate.
1/4 cup heavy cream
1 TB Cherry juice from Maraschino Cherries
1/8 tsp chili powder
Place cream in a medium bowl and whip with a blender until peaks form. Add cherry juice and chili powder. Continue to whip until stiff peaks.
This recipe may sound complicated but it really goes fast once you assemble all your ingredients. The whipped cream on top is worth the extra little time! You are now in Scrumptious-City! Enjoy sharing your delicious work!
Rye flour is actually a type of grass. It has a reputation of making heavier and chewier products, but as long as you continue to whip in the ingredients, this brownie-cake will come out light and moist. Rye contains soluble fiber that slows down the absorption of carbs and sugar - perfect in a dessert where you do not want to spike your insulin too high too quickly. This makes rye flour a much better choice for anyone who is diabetic or just wants to watch their sugar levels.
Dark chocolate has been shown to have many antioxidant effects on the body. A little dark chocolate every day lowers blood pressure and raises serotonin, a natural mood-boosting, anti-depressant. Just watch your portions but enjoy it completely!
Keep the Chocolate Rolling!