In the early 1500s, Montezuma in his Mexico City palace drank chocolate daily, usually with red chile in it. Apparently the king knew that chile, in small amounts, amplifies and enriches the taste of chocolate. So does Jane Butel, the noted cookbook author and specialist in Mexican cookery, who generously provided the recipe from which this cake was adapted. At The Fort, it's a centerpiece of a birthday and anniversary ritual from which good-natured celebrants emerge with a photo of themselves in a horned buffalo or coyote hat.
Yield: 12 servings
Chocolate Chile Cake
Chocolate Frosting
Chocolate Chile Cake
Chocolate Frosting
Splendid Table host Lynne Rossetto Kasper recommends that if you like very hot food, use the 2 tablespoons recommended in this recipe. If your palate is less accustomed to hot food, try using a dried ancho chile for a sweeter flavor. Seed and crush an ancho chile in a blender and use 2 to 3 teaspoons of the ground chile in your chocolate chile cake.
Posted by Cookin'Mom at Recipe Goldmine 8/15/2001 8:37 pm.
Source: Sam Arnold's Fort Restaurant in Colorado
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