Chocolate Ancho Chile Steamed Pudding Cake

Mexican Chocolate Ancho Chile Steamed Pudding Cake Recipe

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Chocolate Ancho Chile Steamed Pudding Cake is a unique and flavorful dessert that combines the rich taste of chocolate with the subtle heat of ancho chile. This decadent cake is steamed to perfection, resulting in a moist and tender texture that is sure to impress your guests.

History

The combination of chocolate and chile has been a popular flavor pairing in Mexican cuisine for centuries. The use of ancho chile in this pudding cake adds a depth of flavor and a hint of spice that elevates the dessert to a whole new level. This recipe is a modern twist on traditional Mexican flavors, creating a dessert that is both comforting and exciting.

Ingredients

unsalted butter, for greasing the dish
1 dried ancho chile pepper
3 oz (85 g) semisweet chocolate, broken up
6 tbsp (0.75 stick) unsalted butter
0.5 tsp anise extract
1 tbsp dry sherry
2 large eggs, separated
0.5 cup sugar
Pinch of ground cinnamon
2 tbsp all-purpose flour
0.5 cup crème fraîche or lightly whipped heavy cream, for garnish

How to prepare

Lightly grease a 1 qt (946 ml) soufflé dish or heatproof glass bowl.
Set a trivet in the pressure cooker and pour in 2 cups of water.
Tear open the ancho chile, remove the stem, and scrape away the seeds.
Place the chile in a small saucepan with enough water to barely cover it and bring to a boil.
Simmer for 5 minutes, then remove from the heat and set aside for 30 to 45 minutes to soften.
Scrape the pulp off the skin and discard the skin.
Mash the pulp with 2 tbsp of the soaking liquid. Set it aside.
Combine the chocolate, butter, anise extract, and sherry in a small saucepan or microwave-safe bowl.
Heat the mixture on medium-low heat on the stovetop or microwave on high until the chocolate is soft but still holds its shape, about 3 minutes either way. Set it aside.
Beat together the egg yolks and sugar in a medium-sized bowl until they begin to turn pale yellow.
Whisk in the cinnamon, flour, ancho pulp, and chocolate mixture.
In a clean bowl, beat the egg whites until soft peaks form and fold them into the batter.
Pour the batter into the soufflé dish and cover it with aluminum foil, pinching around the edges to seal.
Set the dish on the trivet in the pressure cooker, lock on the lid, and bring it to pressure over high heat, 3 to 4 minutes.
Reduce the heat to low and cook for 25 minutes.
Remove from the heat and let it sit for 10 minutes to finish cooking.
With the steam vent pointed away from your face, gently release any remaining pressure.
Remove the lid and lift off the foil with kitchen tongs.
Let it sit until it is cool enough to handle.
To serve, scoop the pudding cake onto individual plates and garnish with a dollop of crème fraîche.
Alternatively, you can set it aside at room temperature and leave it out overnight without refrigerating.
Serve the next day without reheating.

Variations

Add a sprinkle of cinnamon or cayenne pepper for an extra kick of spice.
Top the pudding cake with a drizzle of chocolate sauce or caramel for added sweetness.
Mix in chopped nuts or dried fruit for added texture and flavor.

Cooking Tips & Tricks

Make sure to properly grease the soufflé dish or glass bowl to prevent the cake from sticking.

- Be careful when handling the ancho chile, as it can be spicy. Remove the seeds and stem before using.

- Folding in the beaten egg whites gently will help to keep the cake light and fluffy.

- Let the pudding cake cool slightly before serving to allow the flavors to meld together.

Serving Suggestions

Serve the Chocolate Ancho Chile Steamed Pudding Cake with a dollop of whipped cream or crème fraîche for a decadent finish. Pair it with a cup of coffee or a glass of dessert wine for a truly indulgent experience.

Cooking Techniques

Steaming the pudding cake in a pressure cooker helps to create a moist and tender texture. The steam helps to evenly cook the cake, resulting in a perfectly cooked dessert.

Ingredient Substitutions

If you don't have ancho chile, you can use chipotle pepper for a smoky flavor.

- Substitute anise extract with vanilla extract for a different flavor profile.

- Use bittersweet chocolate instead of semisweet for a richer taste.

Make Ahead Tips

You can prepare the batter for the pudding cake ahead of time and refrigerate it until ready to steam. This dessert is best served fresh, so steam it just before serving for the best results.

Presentation Ideas

Garnish the Chocolate Ancho Chile Steamed Pudding Cake with a dusting of cocoa powder or powdered sugar for a beautiful finishing touch. Serve it on a decorative plate for an elegant presentation.

Pairing Recommendations

Pair this dessert with a glass of port or sherry for a classic combination. The rich flavors of the wine will complement the chocolate and chile in the pudding cake perfectly.

Storage and Reheating Instructions

Store any leftover pudding cake in an airtight container in the refrigerator for up to 3 days. To reheat, place the cake in a steamer or microwave for a few seconds until warmed through.

Nutrition Information

Calories per serving

Each serving of Chocolate Ancho Chile Steamed Pudding Cake contains approximately 300 calories.

Carbohydrates

Each serving of Chocolate Ancho Chile Steamed Pudding Cake contains approximately 30 grams of carbohydrates.

Fats

Each serving of Chocolate Ancho Chile Steamed Pudding Cake contains approximately 20 grams of fats.

Proteins

Each serving of Chocolate Ancho Chile Steamed Pudding Cake contains approximately 5 grams of proteins.

Vitamins and minerals

This dessert is not a significant source of vitamins and minerals.

Alergens

This recipe contains dairy (butter, cream) and eggs.

Summary

Chocolate Ancho Chile Steamed Pudding Cake is a rich and indulgent dessert that is high in fats and carbohydrates. It is best enjoyed in moderation as a special treat.

Summary

Chocolate Ancho Chile Steamed Pudding Cake is a delicious and unique dessert that is sure to impress your guests. With a rich chocolate flavor and a hint of spice from the ancho chile, this pudding cake is a perfect ending to any meal. Serve it with a dollop of whipped cream or crème fraîche for a decadent finish.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl, that I first came across the recipe for Chocolate Ancho Chile Steamed Pudding Cake. I remember it as if it were yesterday, the day I stumbled upon it in an old, dusty cookbook that belonged to my great-grandmother.

I had always been curious about cooking, even as a child. I would watch my mother and grandmother in the kitchen, marveling at the way they could transform simple ingredients into delicious meals. So when I found that old cookbook hidden away in a corner of the attic, I knew I had to explore its contents.

As I flipped through the yellowed and tattered pages, I came across a recipe that caught my eye. It was for a Chocolate Ancho Chile Steamed Pudding Cake, a rich and decadent dessert that combined the sweetness of chocolate with the subtle heat of ancho chilies. I was intrigued by the combination of flavors and knew I had to give it a try.

I spent the next few days gathering the ingredients and preparing to make the cake. I had never steamed a cake before, but I was determined to master the technique. I followed the recipe carefully, measuring out each ingredient with precision and mixing them together with care.

The smell of chocolate and chilies filled the kitchen as the cake steamed on the stovetop. I watched anxiously as the cake rose and cooked, praying that it would turn out as delicious as I had imagined. When it was finally done, I carefully removed it from the steamer and let it cool before taking my first bite.

The taste was unlike anything I had ever experienced before. The chocolate was rich and velvety, with just a hint of spiciness from the ancho chilies. It was a perfect balance of sweet and heat, and I knew that I had stumbled upon a recipe that would become a family favorite for years to come.

I shared the cake with my family that evening, and they were just as impressed as I was. My mother asked for the recipe, and I proudly handed it over, knowing that I had discovered a gem that would be passed down through the generations.

Over the years, I have made the Chocolate Ancho Chile Steamed Pudding Cake many times, each time perfecting the recipe and making it my own. I have added my own twists and tweaks, experimenting with different types of chocolate and chilies to create new and exciting flavor combinations.

But no matter how many times I make it, the memory of that first time will always hold a special place in my heart. It was the moment that sparked my love for cooking and set me on a journey to discover new and delicious recipes that would bring joy to my family and friends.

And so, as I sit here now, with a slice of Chocolate Ancho Chile Steamed Pudding Cake in front of me, I can't help but feel grateful for that old, dusty cookbook and the recipe that changed my life. Cooking has always been a passion of mine, but it was the discovery of this recipe that truly ignited my culinary creativity and inspired me to continue exploring the world of food and flavors.

As I take another bite of the cake, savoring the rich chocolate and spicy chilies, I can't help but smile, knowing that this recipe will be a part of my family's culinary legacy for generations to come. And for that, I am forever grateful.