This cake was created as the dessert for a chapter of the book entitled A Taste of Baja. The spicy kick in the Chocolate Chipotle Brownie Cake is set off by cool, creamy vanilla ice cream.
CHOCOLATE CHIPOTLE BROWNIE CAKE
¾ cup butter
6 ounces semi-sweet chocolate, chips or pieces
4 ounces unsweetened chocolate chips or pieces
4 large eggs
¾ cup sugar
½ cup brown sugar
2 teaspoons vanilla extract
1 1/2 teaspoons chipotle powder
¼ teaspoon cayenne pepper
1 teaspoon cinnamon
1 cup all-purpose flour
½ cup raisins, soaked overnight in beer, drained
½ cup hazelnuts, chopped and toasted
powdered sugar — for garnish
vanilla ice cream, if desired
espresso shots (optional)
Prepare cake pan and preheat oven.
Preheat oven to 350 degrees.
Butter and flour a 10″ springform pan or 9″ square pan.
Prepare cake batter.
Put the butter and chocolate in a microwaveable dish and melt them together on HIGH for a few seconds at a time until the chocolate is melted. Stir well. Cool.
In bowl of electric mixer, beat the eggs in a mixing bowl until they start to thicken. Add the sugars. Continue beating until the mixture is light and fluffy. Stir in vanilla and chocolate mixture.
Combine the chipotle powder, cayenne pepper, cinnamon and flour.
Gently stir the combined dry ingredients into the wet ingredients. Gently add the raisins and hazelnuts, stirring just until combined. Don’t over-mix.
Pour the mixture into the greased and floured springform pan. Bake just until set 25-30 minutes. Cool in the pan. Turn out and cut into wedges. Dust with powdered sugar and serve with vanilla ice cream, topping with a shot of espresso if desired.
Serve cake, adding a scoop of vanilla ice cream and top with a shot of espresso, if desired.