This cake has long been a favorite of mine; the sugar and pepitas (hulled pumpkin seeds) on top conspire to make a slightly crackly topping while the cake itself is packed full of chocolate. Adding ancho chiles cooked in simple syrup adds a subtle fruity warmth.
After the candied anchos were cool, I chopped them finely in the food processor and there were no problems with ancho pieces sticking in your teeth.
This is delicious, with a moist texture reminiscent of a European chocolate-nut torte, but a great crunch from the pepitas. The one thing I would change is adding the ancho chile earlier in the mixing-- even though I finely chopped it, I still found bits sticking in my teeth. Putting the peppers in with the pepitas would spread their flavor more uniformly.
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