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Recipe of the Month:
Ancho Chile Flourless Chocolate Cake
6 oz. Semisweet Chocolate, chopped
2 oz. Unsweetened Chocolate, chopped
1 cup butter, diced
One-half cup brown sugar, packed
4 eggs, beaten slightly
1 Tbsp. Ancho chile powder (I made my own with dried Ancho chiles blended fine in the blender)
Preheat oven to 350.Line bottom of 9 x 9 inch pan with parchment.Place all chocolate in large bowl.Melt butter, sugar and chile powder in saucepan.Stir to dissolve sugar. Pour over chocolate, whisk till smooth.Cool slightly and add eggs.Pour batter into prepared pan.Place pan in roasting pan.Pour enough hot water in roasting pan to come half way up cake pan.Bake about 1 hour until toothpick comes out with a few moist crumbs on it.Chill.Hold pan over low heat for 15 seconds to loosen.Place plate over pan and invert.Peel off paper.Sprinkle with powdered sugar and serve with a dollop of whipped cream.
