Chocolate Ancho Chile Steamed Pudding Cake

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== Description ==
Chocolate and chile pepper are a natural pair. In a pudding cake, they meld like old (actually ancient) boon companions who know exactly how to act together. Served warm, the pudding is more pudding-like. Later at room temperature, it's more cake-like. I recommend cherries in ouzo syrup as extra profit, but a dollop of cream alone suffices.
* Contributed by Pressurecookerrecipes Y-Group
* Source: Kuhn Rikon, Switzerland
* Excerpt from The Pressure Cooker Gourmet by Victoria Wise. ©2003, with permission from Harvard Common Press, 535 Albany Street, Boston, MA, 02118, www.harvardcommonpress.com
* This recipe is from the April 2003 Chef of the Month interview with Victoria Wise.
* Preparation time: 45 Minutes
* Serves 6 to 8 (a 1 quart size pudding cake)
== Ingredients ==
* unsalted butter, for greasing the dish
* 1 dried ancho chile pepper
* 3 ounces semisweet chocolate, broken up
* 6 tablespoons (¾ stick) unsalted butter
* ½ teaspoon anise extract
* 1 tablespoon dry sherry
* 2 large eggs, separated
* ½ cup sugar
* pinch of ground cinnamon
* 2 tablespoons all-purpose flour
* ½ cup crème fraîche or lightly whipped heavy cream, for garnish
== Directions ==
# Lightly grease a 1-quart soufflé dish or heatproof glass bowl.
# Set a trivet in the pressure cooker and pour in 2 cups water.
# Tear open the ancho chile, remove the stem, and scrape away the seeds.
# Place the chile in a small saucepan with water barely to cover and bring toa boil.
# Simmer for 5 minutes, remove from the heat, and set aside for 30 to 45 minutes to soften.
# Scrape the pulp off the skin and discard the skin.
# Mash the pulp with 2 tablespoons of the soaking liquid. Set aside.
# Combine the chocolate, butter, anise extract, and sherry in a small saucepan or microwave bowl.
# Heat on medium-low on the stove top or microwave on high until the chocolate is soft but still holds its shape, about 3 minutes either way. Set aside.
# Beat together the egg yolks and sugar in a medium-size bowl until beginning to turn pale yellow.
# Whisk in the cinnamon, flour, ancho pulp, and chocolate mixture.
# In a clean bowl, beat the egg whites until soft peaks form and fold into the batter.
# Pour the batter into the soufflé dish and cover with aluminum foil,pinching around the edges to seal.
# Set the dish on the trivet in the pressure cooker, lock on the lid, and bring to pressure over high heat, 3 to 4 minutes.
# Reduce the heat to low and cook for 25 minutes.
# Remove from the heat and let sit for 10 minutes to finish cooking.
# With the steam vent pointed away from you face, gently release any remaining pressure.
# Remove the lid and lift off the foil with kitchen tongs.
# Let sit until cool enough to handle.
# To serve, scoop the pudding cake onto individual plates and garnish with a dollop of crème fraîche.
# Or set aside at room temperature and leave out overnight without refrigerating.
# Serve the next day without reheating.
Category:Ancho chile Recipes
Category:Anise extract Recipes
Category:Cake Recipes
Category:Chocolate Recipes
Category:Heavy cream Recipes
Category:Pressure cooker Recipes
Category:Pudding Recipes
Category:Semi-sweet chocolate Recipes
Category:Sherry Recipes