Chocolate Chili Arbol Spice Cake

While Nahid and I were planning our annual tarot card reading party (an excuse to eat, drink and look to the future) the Food52 Chocolate-Chili challenge appeared.  I thought this would be an opportunity to try out a recipe that’s been floating around in my head for a while.  (I always jump at the opportunity to quiet the clamor in my brain).  And so this recipe was born.   I knew this recipe was a winner when Nahid sampled it and said, “This is a winner.” and went for another taste.  The guests at the party totally agreed with Nahid.

  1. Line a 9 inch round baking pan with parchment paper. Grease sides of pan.
  2. Add 4 oz of butter and whole chili arbol (it’s important to keep the chili whole so that it doesn’t get too spicy) to a sauce pan and melt. Add syrup and cook for 2 minutes. When combined, add sliced tangelos stir and cook for 5 minutes. Remove tangelo slices to the parchment papered baking pan. Arrange in a circular pattern. Continue cooking the butter, chili and syrup until reduced to the hard crack stage or 10 more minutes. When the mixture is thick, pour on top of the sliced tangelos.
  3. Whip 4 oz of butter and brown sugar until creamy and fluffy. Add egg, beat until fluffy.
  4. In a separate bowl sift dry ingredients together. Then add to the butter/egg batter.
  5. Combine espresso and molasses and add slowly to the batter. Once the liquids are incorporated and fully mixed fold in the melted chocolate. Pour batter on top of the tangelo slices and syrup.
  6. Bake in a 350 oven for about 50 minutes or until a knife inserted comes out clean.
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