6
ounces semisweet chocolate, finely chopped
1-1/2 sticks (6 ounces) unsalted butter, melted and
cooled
1 cup (3.5 ounces) roasted unsalted peanuts
1 tablespoon cornstarch
2 teaspoon ground pure ancho chile powder
1/2 teaspoon ground cinnamon
5 large eggs, separated
1/4 teaspoon salt
14 tablespoons superfine sugar
Confectioners' sugar, for dusting.
Position
a rack in the center of the oven and preheat to 350ºF.
Lightly butter a 9-by-2.5-inch springform pan. Melt
the chocolate in a mixing bowl or in the top of a
double boiler set over simmering water. Stir occasionally
and, when melted, whisk in the butter, then set aside
to cool.
In
a food processor fitted with the steel blade, process
the peanuts with the cornstarch until finely ground.
Add the chile powder and cinnamon, and process until
combined.
In
a mixing bowl, with an electric mixer on medium speed,
whip the egg whites with the salt until they form
soft peaks. With the machine running, add the sugar,
2 tablespoons at a time, and beat until the egg whites
are stiff and glossy
Break up the yolks with a fork
and then fold them into the egg whites, using a rubber
spatula. Fold in the chocolate and butter, and finally
add the peanut-spice mixture. |
