Chocolate Mole Cake Recipe

Looking to make deliciously creative chocolate desserts? You're in luck. This is no ordinary chocolate cake recipe. Here, chocolate mole cream and caramel are layered between slices of moist chocolate cake and topped with salted peanuts and tortilla chips. The result is a rich chocolate cake with a snap, crackle, pop finish.

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Ingredients
For the Chocolate Cake
7
ounces
egg yolks
3 1/2
ounces
whole eggs
2 3/4
ounces
plus 3 1/2 ounces sugar
1 3/4
ounces
3 1/2
ounces
all-purpose flour
3 1/2
ounces
unsweetened cocoa powder
9
ounces
egg whites
1 3/4
ounces
melted butter
For the Mole Creamy
8 1/2
ounces
heavy cream
7 1/2
ounces
milk
1 1/2
ounces
glucose
12
ounces
70% chocolate
7
ounces
mole paste
1
sheet gelatin, bloomed
For the Caramel
4
ounces
sugar
2
vanilla bean
3 1/2
ounces
heavy cream
5
ounces
butter
To Assemble
7
ounces
salted peanuts
7
ounces
tortilla chips, broken into small pieces
6 1/2
ounces
milk chocolate
1 3/4
ounces
canola oil
*
gold powder
Directions
Preheat the oven to 350F. Make the chocolate cake: place the egg yolks, whole eggs, 2 3/4 ounces sugar, and trimoline in the bowl of an electric mixer; mix thoroughly with a paddle attachment. In a separate bowl, sift the flour and cocoa. Then fold into the egg mixture.
In a separate bowl, whip the egg whites first at medium speed, then at high speed, until they form soft peaks. Add the remaining 3 1/2 ounces sugar, a little at a time, with the machine running. Whip until stiff.
Carefully and gradually fold the meringue into the batter but do not over mix. At the end, incorporate the melted butter and mix well. Spread the batter in a flexipan mold (18-by-12-by-3/4-inch) and bake about 15 minutes. Cool.
To make the mole cream: combine the cream, milk, and glucose in a saucepan and bring just to a boil. Put the chocolate and mole paste in a bowl and pour the hot milk into the bowl. Stir in the gelatin whip with a handheld immersion blender until smooth.
To make the caramel: place the sugar and 1 ounce of water in a large saucepan and bring to a boil, stirring to dissolve the sugar. Cook the syrup to the caramel stage, 325F. Toward the end of the cooking time, reduce the heat to very low to avoid burning the sugar or letting it get too dark. It should be a golden color. Remove from the heat.
In a separate saucepan, combine cream and vanilla bean seeds and bring to a boil. Remove from heat and add a small quantity the mixture to the caramel. Stir and continue to add the cream slowly. Add the butter a little at time and whisk until a creamy thick consistency. Cool and transfer to a pastry bag.
To assemble the dessert spread the mole cream onto the cake. Freeze for about 4 hours. Unmold the cake and cut into rectangles.
Pipe the caramel on top of each piece of cake then topped with salted peanuts and small pieces of tortilla chips. Freeze for 10 minutes to set. Place the chocolate in a bowl and set over a hot water bath. Cook, stirring, gradually adding the oil until completely melted and about 93F. Let cool to room temperature.
Spoon some chocolate sauce on each serving plate and over the cake. Sprinkle with gold powder.

The base number of servings for this recipe is 12
OK

Categories 

Cake

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