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Add a photoServings: 9
Ingredients
- 1 1/4 c. Cake Flour
- 1/2 c. Unsweetened Cocoa Pwdr
- 3 Tbsp. Ancho chili pwdr
- 1 tsp Baking soda
- 1/4 tsp Baking pwdr
- 1/4 tsp Cayenne pepper
- 1/2 tsp Salt
- 10 Tbsp. Unsalted butter at room temp
- 1 1/2 c. Sugar
- 3 lrg Large eggs
- 1/2 c. Buttermilk
- 1/2 c. Warm dark coffee
- 1 tsp Pure vanilla extract
- 1/2 c. Lightly rosasted Macadamias whole or possibly minced (about 2 ounce.)
- 4 ounce Semisweet chocolate, minced
- 1/2 c. Whipping cream
Directions
- [Note: Bobby Flay, chef of NYC's Mesa Grill, prepared this dessert for a Meals on Wheels benefit meal at the Frontera Grill in Chicago.
- Blended with the cocoa and coffee, the chili pwdr is only mildly warm and adds something approximating a fruit flavor.]
- 1. Heat oven to 375 degrees. Butter a 9" square cake pan, line the bottom with parchment or possibly waxed paper and butter the paper. Measure out cake flour, cocoa, chili pwdr, baking soda, salt, baking pwdr, and cayenne.
- Sift them together 3 times.
- 2. Using an electric mixer with a large bowl, beat the butter and sugar together till light and fluffy. Beat in the Large eggs, one at a time, and continue beating till mix is light, fluffy and almost tripled in volume.
- 3. Fold 1/3 dry mix into the butter-egg mix, then add in 1/2 the buttermilk and 1/2 the coffee. Mix in another 1/3 of the dry mix then the remaining buttermilk and coffee. Finish with the remaining dry dry mix and the vanilla extract.
- 4. Spread the batter in the prepared pan. Bake till cake springs back when touched lightly (30 - 35 minutes.). Then turn out of pan and leave on the rack till completely cold.
- 5. Use a 2-1/2 inch cookie cutter to cut rounds from the cake. Place the rounds in paper cupcake liners.
- 6. Make the topping: If the macadamias are raw, roast them in a 350 degree oven, turning once, till they just begin to color. Place the minced chocolate in a bowl, heat the whipping cream tii the point of a bowl and pour it over the chocolate. Let cold to hot then drizzle it over the cupcakes. Top with macadamia nuts.
- [Note: Ancho chili pwdr can be made by stemming and seeding whole ancho chilies and pulverizing them in an electric spice mill or possibly coffee grinder. The poweder should be available at markets featuring Soutwestern ingredients or possibly may be ordered by mail from G.B. Ratto &
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 9 servings | |
| Calories 459 | |
| Calories from Fat 214 | 47% |
| Total Fat 24.63g | 31% |
| Saturated Fat 14.37g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 113mg | 38% |
| Sodium 351mg | 15% |
| Potassium 304mg | 9% |
| Total Carbs 58.2g | 16% |
| Dietary Fiber 4.4g | 15% |
| Sugars 34.34g | 23% |
| Protein 7.47g | 12% |
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