- 6
Ingredients
- 6 dried corn husks
- 1 1/2 C. sugar, divided
- 4 eggs, separated
- 1 stick unsalted butter, at room temperature
- 2/3 C. cocoa
- 1/2 C. rice flour
- 1 1/2 tsp. baking powder
- 1 dried guajillo chile, stemmed
- and seeded
- 1/2 tsp. rice wine vinegar
- Caramel sauce (store-bought)
- Dulce de leche ice cream (store-bought)
- Chopped toasted hazelnuts for garnish
Preparation
Step 1
1. Cover corn husks in water and soak for 24 hours.
2. Drain water from corn husks; pat dry. Cut into strips to line bottom and sides of six 6 oz. ramekins.
3. In medium bowl with electric beater beat 3/4 C. sugar with egg whites until glossy. In large bowl, cream butter and 1/4 C. sugar. Add egg yolks one at a time until combined. Sift together cocoa, rice flour and baking powder. Add sifted dry ingredients to egg yolk mixture. Fold egg white mixture into batter and divide evenly in prepared ramekins.
4. Place in steamer 12-13 minutes (in batches if steamer is small), or until cake springs back when lightly touched. Remove from steamer; let sit 3 minutes before unmolding. Loosen or remove husks before serving.
5. To make simple syrup: In small heavy saucepan over low heat combine remaining 1/2 C. sugar and l/3 C. water. Stir gently with wooden spoon until sugar dissolves; simmer 2 minutes. Remove from heat and let cool to room temperature.
6. To make guajillo sauce: Place guajillo chile in saucepan; fill with water to cover. Bring to boil. Drain water and repeat procedure once more. Place softened chile in blender with 2 T. water, 2 T. simple syrup and rice wine vinegar. Blend until smooth.
7. To serve, place cake in center of plate. Drizzle caramel and guajillo sauces around cake. Spoon ice cream on the side and garnish with hazelnuts.