Pepita-Mexican Chocolate Cake with Candied Ancho Chile
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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Cooking tools:
- Food processor
- Cake pan
- Cooling rack
- Toothpick
- Parchment paper
- Slotted spoon
- Saucepan
- Oven
- Stove
- Plate
- Serving platter
- Measuring cup
- Measuring spoon
- Spatula
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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