Saturday, a day meant for experiment with success. Today’s star is creme fraiche, added to chocolate cake to enrich the flavour and linger the taste. Experiment: chili added, homemade yoghurt used instead of sour cream, nespresso instead of coffee. Together with cinnamon, gorgeous!
This Mexican version is from Melissa Pitts. Well, I don’t have Mexican chocolate and cream. No problem, easily substituted by European chocolate and creme fraiche. If it is hot and spicy. No no, I could not taste the heat from the chili.
This is very easy to make. No need for an electric mixer. Just blending all ingredients by hand. The only little effort is to melt the chocolate and butter.
210g butter, original recipe 225g
180g chocolate, 75% cocao
180g sugar, original recipe 225g
120g crème fraiche
1 tablespoon vanilla extract
1 tablespoon Nespresso, Arpeggio
1/2 teaspoon chili powder
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
For the Chocolate Sauce (optional)
1 teaspoon vanilla extract
1/4 cup evaporated milk
I skip the chocolate sauce as I did not it to be so extravagant. It will add too much weight to my hip. But, feel free to serve the cake with the sauce.
Grease and flour a 10- to 12-cup Bundt pan. Heat oven to 180°C.
Melt butter andchocolate in a large saucepan over another pot with a low level of simmering water at low heat. Stir till smooth. Let cool.
Add the sugar, creme fraiche, vanilla, nespresso, cinnamon, chili powder, and eggs to the chocolate. Whisk until smooth.
Sieve the flour, baking soda, and salt. Add to the first mixture, whisking until well blended.
Pour batter into the prepared bundt pan. Bake for 40 to 45 minutes, or until it feels firm to the touch and has slightly pulled away from the sides of the pan. Cool in pan on a rack for 20 minutes.
Pprepare the chocolate sauce.
Combine the evaporated milk, chocolate with 1 teaspoon vanilla extract in a small saucepan. Let cool. If too thick, thin with a little more milk.