WARM PERUVIAN CHOCOLATE AND CHIPOTLE CAKE
Over the past few months, I have really enjoyed incorporating Peruvian Chocolate into many of my dishes. I started out experimenting with a few different sauces, from sweet to savory. One of my favorites was preparing a Mango and Peruvian Chocolate BBQ sauce that was glazed on chicken. It was almost like a traditional Mole, but with 8 less ingredients.
As the weather started getting colder, I decided that we needed something more comforting to keep us warm. A Smoked Pepper and Peruvian Hot Chocolate became a winner, but I wanted something different. A dish that could be served year round with the hint of cinnamon, sweet agave nectar and a bit of spice. I had the answer and now it's yours!!
Dried Cinnamon Sticks
Chipotle Peppers aka. ( Smoked Jalapenos )
Whole Cocao Beans
1/2 Pound Butter, unsalted, melted
1 Cup Turbinado Sugar
1 Cup Agave Nectar
2 Eggs, whole
4 Eggs, whites
2 Cups "Gluten Free" Oat Flour ( You can grind your own flour with whole cut oats )
1/2 Cup Cocao, powder
1/4 Cup Blackberries, fresh or frozen
1/4 Teaspoon Chipotle, powder
1/4 Teaspoon Cinnamon, ground
1 Teaspoon Sea Salt
1 Teaspoon Vanilla, extract
1/4 Teaspoon Xanthan Gum
In a small mixing bowl, add all of the dry ingredients together. In a separate bowl, whisk the eggs, butter and vanilla together for 1 minute.
Incorporate the dry ingredients with the wet ingredients and mix well.
In a seasoned baking dish, add the mixture and bake at 350 degrees for approximately 30-45 minutes. I like to bake in smaller vessels as shown in the picture. This not only will shorten the cooking time, but create a beautiful presentation.
Have fun, and get creative!!