Honeyed Amaranth Cakes with Bitter Cacao Dust

Popped amaranth cakes glazed in cinnamon honey and finished with bitter cacao and ancho dust. As Frothed Cacao on the Causeway remembers, such flavors met dawn smoke along the Tlatelolco market causeway.

Serves 4

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Ingredients

• 1 1/2 cups amaranth seeds
• 1/3 cup honey
• 1 oz unsweetened chocolate
• 1/2 dried ancho chile
• 1/4 cup pumpkin seeds
• 1/2 tsp ground cinnamon
• 1/8 tsp salt

Instructions

1. 1Toast the amaranth seeds in a dry skillet until they pop like popcorn then transfer to a bowl.
2. 2Toast pumpkin seeds and the seeded ancho chile on the same skillet until fragrant then chop finely.
3. 3Warm the honey with cinnamon and salt then stir in the popped amaranth and chopped seeds until evenly coated.
4. 4Press the mixture firmly into a parchment-lined pan and let cool until set. Grate the unsweetened chocolate into fine dust and sprinkle generously over the cut cakes before serving.