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« Ingredient of the day: fresh green peppercorns | Main | Pierre Herme's Nutella Tart. »

May 17, 2004



Hello Alberto,

I'm very glad you liked the cake :-)
The addition of a little bit of cayenne may be a very good idea if you prefer it hot, in fact the heat of the anchos isn't very distinct.


You might also try leaving the seeds in. The seeds and ribs of a pepper are where most of the heat lies. Given that you're pureeing the chili, that might help a bit. But overall, yeah, anchos aren't really the hottest pepper in the bunch, so perhaps some cayenne will do the trick.


I KNEW there was some ingenious way to use all my little plastic baggies of dried ancho chiles that I've brought to the cabin this summer (chipotles are really smoky and habeneros are really hot but ancho lies in the middle; so I agree w/ redbeard another chile might give the cake the kick you are looking for).


The colours of the cake match the colour scheme of your blog!


Petra: thanks again for the recipe, it's definitely a keeper. I had no idea you were "Cascabel" :-)!

Petra, redbeard and daphne: thanks for the tip about the "heat" level of the cake (a chilpotle chocolate cake idea starts to form :-)). I actually had the feeling that the anchos I had were quite mild compared to other anchos I had before. I wasn't looking for hot but rather a light tingle on the tongue.

Theresa: you're right! I hadn't noticed.


Hey Alberto,

Looks scrumptious. I often use dried ancho chilis specifically because I love the chili flavor but don't actually like much heat. When I use them I usually process them to fine dry powder in a coffee grinder (I have one dedicated to spices). Do you think they become processed more finely as a liquid puree rather than dry? I hope to try this recipe soon. Thanks.


Dave, thanks. I tried both: grinding gives without doubts a finer processed product, but the difference is not that big. I think the main difference is in how you want to use the anchos. I wouldn't use powder for this cake since the puree adds moisture too.

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