Name: Mole Cake with Cherry-Almond Ice Cream, Tamarind Anglaise, and Orange Caramel
Yield: Makes 8 servings
Ingredients: 4 ounces cherries, pitted; 1 cup dry sherry; 2 cups heavy cream; 1 cup half-and-half; 3/4 cup sugar; 1/2 fresh vanilla bean, split in half lengthwise and seeds scraped; 1/4 teaspoon almond extract; 1/2 cup toasted sliced almonds; 8 large egg yolks; 11 ounces bittersweet chocolate, such as Hawaiian Vintage Chocolate; 10 tablespoons (1 1/4 sticks) unsalted butter; 1/2 dried pasilla chile, seeded; 1/2 dried ancho chile, seeded; 10 tablespoons sugar; 1/2 tablespoon canela or 3/4 teaspoon cinnamon; 1/4 teaspoon ground cloves; 2 tablespoons pumpkin seeds; 9 large eggs; 1/2 tablespoon pure vanilla extract; 1 cup heavy cream; 3 tablespoons sugar; 1/4 teaspoon pure vanilla extract; 1/4 cup tamarind paste; 2 large egg yolks; 1/2 cup sugar; 1 3/4 cups freshly squeezed orange juice

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Mole Cake with Cherry-Almond Ice Cream, Tamarind Anglaise, and Orange Caramel

The name of this cake derives from the flavors that are reminiscent of the classic mole, an aromatic, delicious chocolaty savory sauce that originated in Pueblo, Mexico. I have always thought that dried chiles were a surprisingly good match for chocolate, and with the addition of canela, cloves, and pumpkin seeds, the full mole flavors emerge. For a shortcut, substitute sectioned grapefruit for the orange caramel.

Recipe notes

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