Chocolate cake

How to make a spiced chocolate cake without flour

It’s never a bad idea to spice things up when it comes to dessert, especially cake.

In this recipe, the chocolate is teased with a little spice, resulting in a delicious flourless cake, perfect for any day you crave a rich chocolate dessert.

Don’t be put off by the spices. Laced with chili powder, cayenne pepper and cinnamon, this dense moist cake has a nasty hit of chocolate covered smoke and heat.

While the spices may sound, well, savory, and yes, spicy, they’re understated and add just enough complexity to completely complement the intensity of the chocolate and seductively round out its flavor, providing a playful “I don’t know” moment. what” for the happy recipients.

This is an exciting cake.

Flourless Chocolate Chili Cake

Yield: For 8 to 10 people

INGREDIENTS:

  • 1 cup unsalted butter, room temperature, cut into pieces
  • 12 ounces semi-sweet chocolate (65% to 70%), chopped
  • 6 large eggs, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ancho chili powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • Powdered sugar or whipped cream, to serve

DIRECTIONS:

1. Preheat the oven to 350 degrees. Butter a 9 inch springform pan. Line the bottom with parchment paper and butter the parchment paper.

2. Melt the butter and chocolate in a double boiler over barely simmering water, stirring occasionally until smooth.

3. Whisk eggs and sugar in a large bowl until light and fluffy. Add melted chocolate, vanilla, chili powder, cinnamon, salt and cayenne pepper and stir to combine. Pour into springform pan. Bake until cake is set and top begins to crack, about 40 minutes. (The center will still be damp.)

4. Transfer pan to wire rack and let cool completely. Remove the side of the mold. The cake can be prepared up to a day in advance. Cover and refrigerate.

5. Cut into wedges and serve dusted with powdered sugar or topped with whipped cream.

Lynda Balslev is an award-winning food and wine writer, cookbook author and recipe creator. She is also the author of the TasteFood blog, a compilation of over 600 original recipes, photos and stories. You can find more recipes at chicago.suntimes.com/recipes.


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