Mole Cake German Maulwurftorte Food

CHICKEN MOLE

Steps:

• Put the chicken and peppercorns in a large pot, cover with water and season with salt. Bring to a gentle simmer over low heat and cook until tender, about 40 minutes. Transfer the chicken to a large plate and set the cooking liquid aside.
• Toast the sesame seeds in a dry skillet over medium heat, tossing, until golden, about 5 minutes. Set aside 2 tablespoons for garnish and transfer the rest to a blender. In the same skillet, toast the cloves, cinnamon stick, and anise and coriander seeds until fragrant, about 3 minutes. Add to the blender.
• Remove the stems and seeds from the dried chile peppers. Heat 4 tablespoons canola oil in the same skillet over medium heat. Add the chiles and fry until lightly toasted, about 2 minutes. Transfer to a bowl, cover with hot water and set aside to soak until pliable, about 30 minutes.
• Meanwhile, add the raisins, almonds, pumpkin seeds and tortilla pieces to the oil in the skillet and cook, stirring, until the seeds and tortillas are golden brown, about 2 minutes. Add to the blender along with the oil from the skillet. Add the softened chiles and puree, pouring in 2 to 3 cups of the soaking liquid to make a thick, smooth sauce.
• Heat the remaining 2 tablespoons oil in a large pot over medium-high heat. Add the chile sauce and fry, stirring, until thickened, 5 to 6 minutes. Add 4 cups of the reserved chicken cooking liquid and simmer until the sauce starts to thicken, about 20 minutes. Add the chocolate and simmer, stirring frequently, until the chocolate melts and the sauce reduces, about 20 more minutes. Add the sugar and season with salt.
• Add the chicken pieces to the sauce and warm through over low heat. Garnish with the reserved sesame seeds.
• Photgraph by Con Poulos

MOLE CAKE (GERMAN MAULWURFTORTE)

Steps:

• Preheat oven to 325 degrees and grease the base of 10 inch round form.
• Beat egg whites very stiff. Stir in the softened butter or margarine with a hand mixer until it becomes smooth. Gradually add sugar and vanilla sugar, stir until mixture has thickened. Add egg yolks one at a time, whisking with mixer at the highest setting.
• Mix together cocoa powder and baking powder, sift, add the hazelnuts and grated chocolate to the egg mixture in 2 stages and stir briefly using the medium setting on your mixer.
• Put the cake mixture in the springform and smooth the surface.
• Place in oven for about 30 minutes.
• Leave cake in tin for about 10 minutes after taking out of the oven.
• After removing from form place on cooling rack.
• When cool, scoop out cake with a spoon to a depth of 3/8 inch, leaving a rim of about 3/8 -3/4 inch. To ensure a neat rim, cut round the cake with tip of a knife before scooping out the middle.
• Crumble the scooped out cake in a bowl.
• For the filling drain the cherries and place on a paper towel.
• Peel the bananas, cut in half lengthways, sprinkle with lemon juice and arrange in scooped out cake.
• Arrange the cherries on top.
• Whip the cream with sugar and vanilla sugar, spoon on the fruit to form a dome.
• Sprinkle with the remaining crumbled cake.
• Refrigerate for 1 hour before serving.