FOR THE CAKE
1 1/4 cup cake flour
1/2 cup unsweetened cocoa powder
3 tbsp ancho chili powder
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp cayenne pepper
1/2 tsp salt
10 tbsp unsalted butter at room temp
1 1/2 cup sugar
3 large eggs
1/2 cup buttermilk
1/2 cup hot dark coffee
1 tsp pure vanilla extract
FOR THE TOPPING
1/2 cup lightly rosasted macadamias whole, or chopped (about
4 oz semisweet chocolate, chopped
1/2 cup whipping cream
Directions
[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.
Blended with the cocoa and coffee, the chili powder is only mildly
hot and adds something approximating a fruit flavor.]
1. Heat oven to 375 degrees. 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. 2. 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. 3. 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. 4. 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. 5. Use a
2-1/2 inch cookie cutter to cut rounds from the cake. Place the
rounds in paper cupcake liners. 6. Make the topping: If the
macadamias are raw, roast them in a 350 degree 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
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.]
From Chicago Tribune Magazine 3/23/93. Posted by Bud Cloyd
Servings: 9 servings
Anco Chili Devil's Food Cupcakes With Roasted Recipe brought to you by Recipe Ideas
Categories: Cake; Chili; Dessert; Meat
The History of Recipes
We are able to trace the history of `recipes` far back into antiquity, certainly as far back as pharonic Egypt, and quite possibly further than that. Interesting though that is, in the main part, these old cookbooks were just simple hieroglyphic or cunieform instructions for preparing food.
As we move into The time of the romans around 25BC a roman called Apicius wrote some scripts describing recipes enjoyed by his fellow Romans. In his works, he describes how the meals were separated into starters, entrees and desserts, something we still use today. Additionally, he tells us how the ancient cooks used many spices, including a few that will be familiar to modern cooks like bay, mint and dill. During the next few centuries, the powerful and wealthy houses competed with each other to serve the most extravagent banquests, and as a result the best cooks and their collection of recipes became highly prized. However, it was during the 1800s that cookery and recipe books became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collecting, testing, and publishing recipes that were common in the better off homes of the day. The revolution that is television gave us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Anco Chili Devil's Food Cupcakes With Roasted recipe.
