SW-VEG mole cake

[Guest guest]

<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 6.0 " date= " December 13, 2000 " >

<Summ>

<Nam>

Pyles & apos; Mole Cake

</Nam></Summ>

<RcpE name= " Pyles & apos; Mole Cake " author= " Stephan Pyles in Southwestern

Vegetarian " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Pyles' Mole Cake

 

Recipe By :Stephan Pyles in Southwestern Vegetarian

Serving Size : 8 Preparation Time :0:00

Categories : Desserts New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

11 ounces bittersweet chocolate

10 tablespoons 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

 

Method: Melt the chocolate in a double boiler and keep warm. Meanwhile, in

a small saucepan over medium heat, heat the butter until golden brown for

about 8 to 10 minutes. Set aside.

 

In the bowl of a food processor, place the chiles, sugar, canela (or

cinnamon), cloves, and pumpkin seeds, and grind until superfine. In the

bowl of an electric mixer fitted with a whisk, whisk together the eggs,

and vanilla extract on low speed. Add the chili mixture and whisk for 10

minutes longer. Add the melted chocolate, whisk to incorporate, and slowly

add the butter until combined.

 

Pour the batter into 8 lightly oiled 4-ounce ramekins and place in a water

bath. Transfer to the oven and bake for 13 to 14 minutes. The cakes will

feel only slightly firm. Remove the ramekins and keep refrigerated until 1

hour before serving. Cakes are even better slightly warmed in the oven.

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 482 Calories; 42g Fat (70.3%

calories from fat); 11g Protein; 29g Carbohydrate; 6g Dietary Fiber; 249mg

Cholesterol; 71mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0

Vegetable; 8 Fat; 1 Other Carbohydrates.

 

Serving Ideas : Serve with Cherry Almond Ice Cream, Tamarind Anglaise and Or

 

NOTES : (Page 188)

 

 

Nutr. Assoc. : 0 0 0 0 0 3614 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 8 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Desserts

</CatT>

<CatT>

New Import

</CatT>

</CatS>

<IngR name= " bittersweet chocolate " unit= " ounces " qty= " 11 " ></IngR>

<IngR name= " unsalted butter " unit= " tablespoons " qty= " 10 " ></IngR>

<IngR name= " dried pasilla chile " qty= " 1/2 " >

<IPrp>

seeded

</IPrp>

</IngR>

<IngR name= " dried ancho chile " qty= " 1/2 " >

<IPrp>

seeded

</IPrp>

</IngR>

<IngR name= " sugar " unit= " tablespoons " qty= " 10 " ></IngR>

<IngR name= " canela or 3/4 teaspoon cinnamon " unit= " tablespoon " qty= " 1/2 " >

<INtI>

3614

</INtI>

</IngR>

<IngR name= " ground cloves " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " pumpkin seeds " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " eggs " unit= " large " qty= " 9 " ></IngR>

<IngR name= " pure vanilla extract " unit= " tablespoon " qty= " 1/2 " ></IngR>

<DirS>

<DirT>

Method: Melt the chocolate in a double boiler and keep warm. Meanwhile, in a

small saucepan over medium heat, heat the butter until golden brown for about 8

to 10 minutes. Set aside.

</DirT>

<DirT>

In the bowl of a food processor, place the chiles, sugar, canela (or cinnamon),

cloves, and pumpkin seeds, and grind until superfine. In the bowl of an electric

mixer fitted with a whisk, whisk together the eggs, and vanilla extract on low

speed. Add the chili mixture and whisk for 10 minutes longer. Add the melted

chocolate, whisk to incorporate, and slowly add the butter until combined.

</DirT>

<DirT>

Pour the batter into 8 lightly oiled 4-ounce ramekins and place in a water bath.

Transfer to the oven and bake for 13 to 14 minutes. The cakes will feel only

slightly firm. Remove the ramekins and keep refrigerated until 1 hour before

serving. Cakes are even better slightly warmed in the oven.

</DirT>

</DirS>

<SrvI>Serve with Cherry Almond Ice Cream, Tamarind Anglaise and Orange Caramel

Sauce

</SrvI>

<Note>

(Page 188) & #013; & #010;

</Note>

</RcpE></mx2>