Pepita-Mexican Chocolate Cake with Candied Ancho Chile

Pepita-Mexican Chocolate Cake with Candied Ancho Chile

www.rickbayless.com

INGREDIENTS - 2 cups plus 2 tablespoons sugar (divided use) - 2 large ancho chiles, (about 2 ounces) stemmed, seeded and cut into 1/4- inch squares - 8

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Ingredients

  • 2 cups plus 2 tablespoons sugar (divided use)
  • 2 large ancho chiles, (about 2 ounces) stemmed, seeded and cut into 1/4- inch squares
  • 8 tablespoons (4 ounces, 1 stick) unsalted butter, slightly softened and cut into 1/2- inch pieces, plus another tablespoon or two for greasing the pan
  • 1 3/4 cups (about 8 ounces) toasted salted pumpkin seeds (divided use)
  • 1 cup plus 2 tablespoons granulated sugar (divided use)
  • 3 large eggs at room temperature
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 tablespoon mezcal or tequila
  • 1/2 cup Mexican chocolate (about 3 ounces), chopped into pea-sized pieces
  • Cocoa powder for dusting

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