Pasilla Chile Chocolate Cake (Pastel de Chocolate y Chile Pasilla) Recipe

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Pasilla Chile Chocolate Cake (Pastel de Chocolate y Chile Pasilla)
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Ingredients
11
Count
Nutrition
2916
Calories
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Ingredients:

Directions:

  1. Lay chiles in a single layer on a 12- by 15-inch baking sheet. Bake in a 400° oven just until pliable, about 2 minutes. Wearing rubber gloves, break off stems, shake out seeds, and break chiles into small pieces, dropping into a small bowl; discard stems and seeds. Cover chiles with warm water and let soak until soft, 5 to 7 minutes. Drain chiles and put in a blender with 1/3 cup water; whirl until smooth, adding 1 more tablespoon water as needed to make a thick paste. Push purée through a fine strainer; discard residue. You need 1/3 cup chile purée. If using ancho chiles, stir cayenne into the chile purée.
  2. Line bottom of a 9-inch cake pan (sides at least 1 1/2 in. tall) with baking parchment.
  3. In a large bowl nested over a pan of simmering water (water shouldn't touch bottom of bowl), combine chocolate and butter. Stir occasionally just until chocolate is melted and mixture is smooth, about 8 minutes. Remove from over water and whisk in 1/3 cup chile purée, the egg yolks, vanilla, and flour until mixture is blended.
  4. Pour brown sugar into a small bowl and stir or whisk to break up lumps and loosen. In a large bowl, with an electric mixer on high speed, beat egg whites and cream of tartar until very frothy and foamy. Gradually add brown sugar to whites, beating until stiff, moist peaks form. With a whisk, fold a third of the beaten whites into the chocolate mixture until well incorporated. Then fold in remaining whites just until blended. Scrape batter into prepared pan.
  5. Bake cake in a 425° regular or 400° convection oven until it appears set and center barely jiggles when pan is gently shaken, about 15 minutes. Let cool in pan on a rack for about 15 minutes. Run a knife between cake and pan rim, then invert onto a serving platter. Lift off pan and peel off parchment. Let cake cool about 30 minutes, then chill until firm and cold, at least 4 hours; cover cake once completely chilled.
  6. For best texture, let cake come to room temperature before serving, 45 minutes to 1 hour. Sift powdered sugar lightly over cake (for a pattern, lay a stencil on cake before sifting the sugar, then carefully lift it off).
  7. In a bowl, beat whipping cream until soft peaks form. Stir in vanilla. Cut cake into wedges and serve each with a dollop of whipped cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2916.35 Kcal (12210 kJ)
Calories from fat 1187.13 Kcal
% Daily Value*
Total Fat 131.9g 203%
Cholesterol 1140.3mg 380%
Sodium 882.1mg 37%
Potassium 921.05mg 20%
Total Carbs 383.55g 128%
Sugars 345.02g 1380%
Dietary Fiber 11.12g 44%
Protein 54.78g 110%
Vitamin C 1.2mg 2%
Iron 11.2mg 62%
Calcium 635.3mg 64%
Amount Per 100 g
Calories 277.56 Kcal (1162 kJ)
Calories from fat 112.98 Kcal
% Daily Value*
Total Fat 12.55g 203%
Cholesterol 108.53mg 380%
Sodium 83.95mg 37%
Potassium 87.66mg 20%
Total Carbs 36.5g 128%
Sugars 32.84g 1380%
Dietary Fiber 1.06g 44%
Protein 5.21g 110%
Vitamin C 0.1mg 2%
Iron 1.1mg 62%
Calcium 60.5mg 64%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 68.5
    Points
  • 80
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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