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Every recipe I would find would only use a couple of tablespoons here or there. Other recipes used weird ingredients that I didn’t have on hand like xantham gum. I finally came across Rick Bayless’s chocolate amaranth cake. It looked easy enough and used the most amount of amaranth flour out of any recipe I could find. I added I some chili powder and cinnamon to give it more flavor!
Overall this cake was delicious! The amaranth flour gives it a nutty flavor and the top turns into almost like a crispy meringue! I still have about 2 cups of amaranth flour leftover, so if you have any easy recipes, send them my way!
Amaranth Mexican Chocolate Cake
Ingredients
Scale
- 8 oz good quality dark chocolate (60-70% cocoa)
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 6 large eggs
- 1 tsp vanilla extract
- 1 tsp salt
- 1 cup amaranth flour
- 1 1/2 tsp red chili powder
- 2 tsp cinnamon powder
Instructions
- Preheat oven to 355 F. Lightly grease an 8-inch springform pan with butter and set aside
- Add chocolate and butter to a medium microwave-safe bowl, Microwave in 15 second increments until all the chocolate melts, stirring in between each increment. Set aside.
- In a large bowl, add sugar and eggs and whisk at medium-high speed until it is light and fluffy. It should double in volume, about 3 minutes. Add vanilla and whisk until well incorporated.
- Stir in the chocolate mixture. Sift in the amaranth flour, red chili powder, and cinnamon. Stir the dry ingredients in until it is well incorporated and it’s a nice smooth batter.
- Pour batter into prepared pan.
- Bake for 40-45 minutes, until cake is set and jiggles only slightly when the pan is gently shaken. Allow to cool completely before slicing. Dust with powdered sugar and enjoy with whipped cream or ice cream!
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