Dessert recipes w/ chile

[patissac]

I'm tired of making your typical desserts, I want something kicked up a notch, does anyone have any dessert recipes using chiles? or any spicy desserts? This may sound like an odd request....:rolleyes:

[kbs]

This recipe was in a recent issue of Gourmet. I cut it out but haven't tried it yet, but I too like the idea of chile with something (especially chocolate!). I am pretty sure in the magazine they had this paired with a tomotillo sauce and/or a creme anglaise type sauce.

BOCA NEGRA CHOCOLATE CHIPOTLE CAKES


Jennifer Larson of Beirut, Lebanon, writes: "I had a fabulous lunch at Rosa Mexicano in New York. The warm chocolate cake with sweet tomatillo sauce really stood out. Can you get the recipe?"
Chocolate labels can be confusing because there's no official distinction between semisweet and bittersweet. We tested this recipe using Valrhona (56%), which is labeled semisweet, Ghirardelli Bittersweet, and Lindt Bittersweet. We got the best result using Valrhona (56%), but if Valrhona is not available, we recommend Ghirardelli Bittersweet over Lindt Bittersweet for this recipe.

Active time: 2 hr Start to finish: 3 1/4 hr (includes making sauces and cooling cakes)

1 1/2 sticks (3/4 cup) unsalted butter, cut into small pieces, plus additional for greasing ramekins
1 cup sugar plus additional for dusting
6 medium dried chipotle chiles* (1 oz)
6 tablespoons fresh orange juice
10 oz Valrhona semisweet chocolate (56%) or fine-quality bittersweet chocolate, finely chopped
4 large eggs
4 teaspoons all-purpose flour
1/8 teaspoon salt

Special equipment: 8 (4-oz) ramekins
Accompaniments: sweet tomatillo sauce; vanilla custard sauce

Put oven rack in middle position and preheat oven to 325°F. Butter ramekins and dust with sugar, knocking out excess.

Toast chiles in a dry heavy skillet over moderate heat, turning, until fragrant, 1 to 2 minutes. Discard stems, seeds, and ribs, then soak chiles in hot water to cover until softened, about 30 minutes. Drain, reserving soaking liquid. Purée chiles in a mini food processor or a blender, adding 2 to 3 tablespoons soaking liquid as needed to form a paste. Force paste through a fine-mesh sieve into a bowl and discard solids. Set aside 1 1/2 tablespoons chile paste and freeze remainder for another use.

Bring juice and 1 cup sugar to a boil in a 1- to 1 1/2-quart saucepan, stirring until sugar is dissolved. Pour hot syrup over chocolate in a large bowl, stirring until chocolate is melted. Add butter and stir until melted.

Add eggs 1 at a time, whisking after each addition, then stir in chile paste, flour, and salt. Divide among ramekins and bake in a hot water bath, uncovered, until just firm and top is starting to crust, 50 to 60 minutes. Transfer ramekins with tongs to a work surface and let stand 2 minutes.

Unmold warm cakes directly onto dessert plates (they will be difficult to move once they adhere).

Cooks' notes:
• Cakes can be made and unmolded (while hot) up to 2 hours ahead and kept at room temperature, uncovered.
• If you have limited counter space and are baking cakes ahead, unmold cakes onto a baking sheet lined with a nonstick bakeware liner (such as Silpat) and transfer to dessert plates with a spatula before serving.

*Available at Mexican markets, many supermarkets, and Chile Today—Hot Tamale (800-468-7377).

Makes 8 servings.


Gourmet
March 2004

You Asked For It
Adapted from Rosa Mexicano, New York, NY


Please let me your thoughts if you do make it!

-Kim

[RebeccaT]

I don't think it's weird at all... unusual, yes, but not unheard of!

There's a chocolatier in Houston that makes this incredible dark chocolate laced with tequila and ancho chile... and it's amazing.

Let me see what I can find!

[RebeccaT]

Found these:

Chocolate Chile Pecan Brownies
Courtesy of: Central Market
16 servings

4 ounces unsweetened chocolate
10 tablespoons unsalted butter
1 1/2 cups sugar
3 extra large eggs
1 1/4 teaspoons vanilla
1 cup unbleached flour
2 teaspoons New Mexico ground chili powder
1 generous pinch salt
1 cup candied pecans

Preheat oven to 350 degrees. Generously butter and lightly flour a 9 x 13-inch baking pan. Melt chocolate and butter in a heavy bottom pan over low heat, stirring well. Allow mixture to cool. Beat mixture with a wooden spoon until blended. Stir in sugar and mix well. Beat eggs and vanilla into the batter until well blended. Stir in flour, ground chile and salt until just mixed. Stir in pecans and pour batter into pan, spreading evenly. Bake for 25 - 30 minutes or until a toothpick inserted into the center comes out clean.


Chocolate Chile Truffles
Courtesy of: Central Market

1/3 cup whipping cream
1 tablespoon ground New Mexico chili powder
6 ounces bittersweet chocolate

Combine cream and chili powder in a 1 1/2 quart pan. Stir over low heat until chili powder is blended and cream is bubbly. Add chocolate and stir over low heat just until it melts and blends in with the mixture. Taste and add chili powder as desired. Place mixture in a covered bowl and chill 1 1/2 - 2 hours, until firm enough to shape. Working quickly, roll rounded teaspoons of the mixture into 1-inch balls and roll in unsweetened cocoa to coat. Place slightly apart on a plate. Cover and chill until set.

[bobmark226]

...and there's jalapeno ice cream, too...

BOB

[patissac]

Bring it on bob! Can't wait to make all these! :D

[tbb113]

Here is a link to Spicy Chocolate Cake (http://cake.allrecipes.com/az/SpcyChcltCk.asp) that has jalapenos.

Here is another recipe

Coconut-Hazelnut-Serrano Biscotti
Makes 36 biscotti
1/2 c. unsalted butter, softened
3/4 c. firmly packed brown sugar
2 lg. eggs
1 serrano chile, stemmed, seeded, and minced (or 2 t. New Mexican red chile powder)
1/2 c. sweetened shredded coconut
2-1/4 c. all-purpose flour
1-1/2 t. baking powder
1/4 t. salt
1 c. chopped hazelnuts (about 4 oz.)
In a large mixing bowl, cream the butter and sugar with an electric mixer. Add the eggs 1 at a time, beating well after each addition. Beat in the serrano and coconut. In a separate bowl, combine the flour, baking powder and salt. Gradually stir these ingredients into the butter mixture. Next, mix in the hazelnuts. Cover and refrigerate the dough for 30 minutes.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper, and set aside.

Turn the dough out onto a floured work surface, then divide it in half. Shape each half into a 2-inch-wide log. Transfer the logs onto the prepared baking sheet, spacing evenly. Bake for about 35 minutes, until the logs are golden brown, and firm to the touch. Cool the logs about 20 minutes on the sheet.


and one more using Tabasco sauce

Desserts : Sweet and Spicy Brownies

4 squares unsweetened chocolate

3/4 cup butter or margarine

2 cups granulated sugar

3 large eggs

1 cup all-purpose flour

1 tablespoon TABASCO brand Pepper Sauce

1/2 cup semi-sweet chocolate chips

1/2 cup walnuts, chopped

In small saucepan, over medium-low heat, melt chocolate squares and butter or margarine, stirring frequently.

Preheat oven to 350°F. Grease 9 x 9-inch baking pan. In large bowl, combine sugar, eggs, flour, TABASCO® Pepper Sauce and melted chocolate mixture until well blended. Stir in chocolate chips and chopped walnuts. Spoon mixture into pan. Bake 35 to 40 minutes until toothpick inserted in center comes out clean. Cool in pan on wire rack.

Makes 16 brownies.