For several years now, I have enjoyed Central Market’s Hatch Festival.  Each time, I have watched the demos, sampled the fare, and brought home a heavy bag of peppers.  But this year, I decided to be more hands-on.

I cook regularly and have a floor-to-ceiling library of cookbooks.  I experiment and document the successes and failures.  Yet I have never entered a recipe contest, much less the one Central Market sponsors during the festival.  After a brainstorming session, though, I decided to modify my flourless chocolate cherry cake recipe to include Hatch peppers.  Chocolate, cherries, and chiles seemed like a good combination, so one night after work, I experimented.  I typed up the recipe, deliberated over the 500-character recipe description limit, and submitted the end result.

A few days later, I got a call on my cell phone at work telling me I was a finalist.  I was shocked!

On Sunday, I showed up with my cake and placed it amongst the entries of the other six finalists.  There were some very serious contenders here, and my presentation was not nearly as elaborate.  I was seated between two men, one a dental student, the other, a lawyer.  The latter, John Harrison, was busy decorating his white china plates with squeeze bottles of sauce for his stunning Chilly Hatch Chile & Yellow Pepper Soup with Ceviche.  The judging panel was seated in front of us in a long, beautifully decorated head table.  And then I realized that I felt nervous- such a silly emotion since all my work was done and nothing could be changed at this point.  I am a naturally competitive person and was surprised to see it coming through at this occasion.

No Place Left to Hide Hatch Fudge Sundae

The judges tasted each of the entries slowly and deliberately.  While they were trying my cake, I engaged in conversation with the other contestants and avoided any expressions that could be negative.  I kept busy while the judges finished the remainder of the dishes.

Bruce Bray, creator of the No Place Left to Hide Hatch Fudge Sundae, was the deserving winner with a unique spicy dessert with beautiful presentation.  The remainder of the finalists received beautiful gift baskets filled with Hatch pepper products.  Other entrants were Marisol Martinez (Open-the-Hatch Green Chile Stew), Bea Nekrosius (Hot Potato Salad), and William Shipley (Caramelized Plantains with Raspberry-Hatch Coulis).  Although I didn’t get to wear the pepper crown, I gained a greater appreciation for those who enter these competitions.  And they better watch out for me next year!

Flourless Chocolate Cherry Hatch Cake

1 cup dried cherries
1/4 cup Muscat or Moscato wine
12 ounces (1 bag) semisweet chocolate chips (Guittard preferred)
½ cup (1 stick) unsalted butter (Central Market European-style preferred)
¼ cup cocoa powder (Ghirardelli preferred)
1/3 cup roasted hot hatch peppers (about 4 total)
6 large eggs, separated
¾ cup granulated sugar
Pinch of salt
2 tablespoons powdered sugar, for garnish

In a shallow bowl, combine cherries and Muscat.  Stir well and allow to sit for a couple hours.

Preheat oven to 350 degrees.  Butter all interior surfaces of a round springform pan.  Cut out a piece of parchment paper to fit the bottom of the pan.  Put it in the bottom of the pan and butter the top surface.

Remove all blackened skin from peppers with a paper towel.  Remove any seeds, membranes, and ribs from the peppers and chop very fine.

In a double boiler or a very heavy saucepan, melt the butter, chocolate, and salt.  Stir frequently to prevent burning.  After fully combined and glossy, take pan off the heat and allow to cool.

In a medium sized bowl, beat egg yolks and ½ cup of the sugar until pale yellow and smooth.  Add a small amount of the chocolate mixture and mix well.  Gradually add the remainder of the chocolate mixture.  Add the cocoa powder and mix until incorporated.

In an electric mixer, beat egg whites until they form medium peaks.  Slowly add the ¼ cup sugar and continue beating until the meringue has formed stiff peaks.

Mix about 1/3 of the egg white mixture into the chocolate mixture until there are no streaks.  Fold the rest of the egg whites mixture into the chocolate mixture in two batches; do not over-mix.  Fold the cherries and hatch peppers into the batter.

Pour mixture into prepared pan and bake for approximately 40 minutes or until the center has set.  Cool in the pan on a rack for about 25 minutes.  Run a knife around the perimeter of the cake to loosen it.  Remove the sides of the pan and allow to fully cool.

Sprinkle powdered sugar on top to garnish.

From Kristina Mistry