Yield:
Yield:16
3 chilies, chipotle, dried
1/3 cup butter
4 ounces chocolate, bittersweet, coarsely, chopped
3 ounces chocolate, unsweetened, coarsely, chopped
2 teaspoons instant espresso granules
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup flour
1 pinch salt
cream, whipping
1 cocoa, powder
Preheat oven to 350°F (180°C)
In bowl, cover chilies in hot water; soak for 20 minutes or until very soft.
Drain well.
Stem, seed and finely chop.
In saucepan over medium heat, melt together butter, 2 ounces (60 g) of the bittersweet chocolate, the unsweetened chocolate and coffee granules until smooth.
Let cool slightly. Whisk in sugar then whisk in eggs, 1 at a time, and vanilla. Stir in reserved chilies and remaining bittersweet chocolate. Stir in flour and salt.
Scrape batter into greased and parchment paper lined 8-inch (2 L) square metal cake pan; bake in center of oven for 20 to 25 minutes or until cake tester inserted in center comes out with a few moist crumbs clinging.
Let cool in pan on rack.
Cut into squares.
In bowl, whip cream.
Serve each square with dollop of cream and sprinkle of cocoa powder.
7/31/2009 11:27:16 AM
Updated: 7/31/2009 11:27:16 AM