• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 12
    OK

    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.

    This and other modern and traditional Latin recipes, including appetizers, entrees and desserts, are available on the InterContinental Kitchen iPad app.


    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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