Mole Cake with Cherry-Almond Ice Cream, Tamarind Anglaise, and Orange Caramel

Name: Mole Cake with Cherry-Almond Ice Cream, Tamarind Anglaise, and Orange Caramel
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons almond extract; 118 milliliters toasted sliced almonds; 1 dried ancho chile, seeded; 312 grams bittersweet chocolate, such as Hawaiian Vintage Chocolate; 113 grams cherries, pitted; 237 milliliters dry sherry; 2 larges egg yolks; 8 larges egg yolks; 9 larges eggs; 1 Tbsps canela or 3/4 teaspoon cinnamon; 0 teaspoons ground cloves; 237 milliliters half-and-half; 237 milliliters heavy cream; 473 milliliters heavy cream; 414 milliliters freshly squeezed orange juice; 1 dried pasilla chile, seeded; 2 Tbsps pumpkin seeds; 118 milliliters sugar; 177 milliliters sugar; 3 Tbsps sugar; 10 Tbsps sugar; 59 milliliters tamarind paste; 10 Tbsps (1 1/4 sticks) unsalted butter; 1 fresh vanilla bean, split in half lengthwise and seeds scraped; 0 teaspoons pure vanilla extract; 1 Tbsps pure vanilla extract

If $3.54 per serving falls in your budget, Mole Cake with Cherry-Almond Ice Cream, Tamarind Anglaise, and Orange Caramel might be an awesome gluten free recipe to try. One portion of this dish contains roughly 19g of protein, 82g of fat, and a total of 1184 calories. This recipe serves 8. It can be enjoyed any time, but it is especially good for Summer. A mixture of vanillan extract, vanilla bean, ancho chile, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat the oven to 300F.

Equipment you will use

Oven

To prepare the ice cream, place the cherries and sherry in a mixing bowl and let soak for 20 minutes.

Ingredients you will need

Ice Cream

Cherries

Sherry

Equipment you will use

Mixing Bowl

Place the cream in a saucepan, add the half-and-half, sugar, vanilla bean and seeds, almond extract, almonds, and cherries with their soaking liquid, and bring to a boil.

Ingredients you will need

Almond Extract

Vanilla Bean

Cherries

Almonds

Cream

Seeds

Sugar

Equipment you will use

Sauce Pan

Whisk the egg yolks in a mixing bowl and slowly add the cream mixture while continuing to whisk vigorously. Return to the saucepan and cook over low heat while whisking continuously, until the mixture coats the back of a wooden spoon.

Ingredients you will need

Egg Yolk

Cream

Equipment you will use

Wooden Spoon

Mixing Bowl

Whisk

Sauce Pan

Remove from the heat and let cool completely. Strain into an ice cream machine and freeze according to the manufacturer's directions (discard the cherries and almonds).

Ingredients you will need

Ice Cream

Cherries

Almonds

Equipment you will use

Ice Cream Machine

To prepare the cake, melt the chocolate in a double boiler and keep warm. Meanwhile, in a small saucepan over medium heat, heat the butter until golden brown, 8 to 10 minutes. Set aside.

Ingredients you will need

Chocolate

Butter

Equipment you will use

Double Boiler

Sauce Pan

In the bowl of a food processor, place the chiles, sugar, canela, cloves, and pumpkin seeds and grind until superfine. In the bowl of an electric mixer fitted with a whisk, whisk together the eggs and vanilla extract on low speed.

Ingredients you will need

Vanilla Extract

Pumpkin Seeds

Chili Pepper

Clove

Sugar

Egg

Equipment you will use

Hand Mixer

Food Processor

Whisk

Bowl

Add the chile mixture and whisk for 10 minutes longer.

Ingredients you will need

Chili Pepper

Equipment you will use

Whisk

Add the melted chocolate, whisk to incorporate, and slowly add the butter until combined.

Ingredients you will need

Chocolate

Butter

Equipment you will use

Whisk

Pour the batter into 8 lightly oiled 4-ounce ramekins and place in a water bath.

Ingredients you will need

Water

Equipment you will use

Ramekin

Transfer to the oven and bake for 13 to 14 minutes; the cakes will feel only slightly firm.

Equipment you will use

Oven

Remove the ramekins and keep refrigerated until 1 hour before serving. Cakes are even better slightly warmed in the oven.

Equipment you will use

Ramekin

Oven

To prepare the anglaise, place the cream, sugar, vanilla, and tamarind in the saucepan and slowly bring to a boil, breaking up the tamarind with a wooden spoon.

Ingredients you will need

Tamarind

Vanilla

Cream

Sugar

Equipment you will use

Wooden Spoon

Sauce Pan

Whisk the egg yolks in a mixing bowl and slowly add the cream mixture while whisking vigorously. Return to the saucepan and cook over low heat, while whisking continuously, until the mixture coats the back of a wooden spoon. Strain and let cool; keep covered.

Ingredients you will need

Egg Yolk

Cream

Equipment you will use

Wooden Spoon

Mixing Bowl

Whisk

Sauce Pan

To prepare the caramel, heat the sugar and 1 cup of water in a heavy saucepan over high heat. When the sugar turns from golden brown to amber, turn off the heat and slowly whisk in the orange juice, the caramel may turn hard but it will melt again when reheated. Turn the heat back on to medium and cook for 20 minutes, stirring occasionally.

Ingredients you will need

Orange Juice