Chocolate-Chile Cake

Name: Chocolate-Chile Cake
Yield: serves 8
Ingredients: 1 cup (240g) water; 1 1/4 cups (250g) sugar; 1/2 habanero chile, chopped; 1/2 Thai bird chile, chopped; 1/4 vanilla bean, split and scraped; 1/2 small sprig fresh rosemary; 1/2 pound (227g) ripe apricots; Chile syrup; 1 tablespoon (14g) unsalted butter; Coarse salt; 3 extra-large egg yolks; 1/3 cup chile syrup; 1 1/4 cups (300g) heavy cream; 4 1/2 ounces (125g) milk chocolate (preferably Valrhona Jivara 40% cacao), chopped; 3 ounces (87g) bittersweet chocolate (preferably Valrhona Manjari 64% cacao), chopped; 7 tablespoons (103g) unsalted butter, softened; Scant 1/2 cup (94g) sugar; Grated zest of 1 lemon; Coarse salt; 1 1/2 cups (187g) all-purpose flour; 1 teaspoon (4g) baking powder; Chocolate Glazing Ganache (page 183); Devil’s Food Cake (page 192); Chile seeds (optional)

December 9, 2011

Inspiration here comes from my many Mexican friends who add chocolate to savory dishes. I thought I’ d return the favor and add chiles to dessert. This frozen chocolate cake has a gentle heat, tamed by the chocolate and its hidden apricot center.

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