Today is my big bad sister's birthday! And while we celebrated together earlier last month (with our ridiculous and hilarious weekend in New York City), this lovely day needs to be commemorated from afar as well. Everybody loves extended festivities in their honor, right?
During our weekend in the big apple, Nikki and I stopped at a boutique chocolate shop and stocked up on their delectable concoctions. One of our favorites is a dark chocolate and chili blend. Using that as inspiration, I made this delightful little torte. The cinnamon and cayenne pepper complement the flavor of the dark chocolate. It's a little sweet, a little spicy, and totally amazing. Just like Nikki.
- 8 oz. dark bittersweet chocolate, chopped
- 1 stick unsalted butter
- 9 large eggs, separated
- 3/4 cup granulated sugar, plus 1 tablespoon
- 1 teaspoon cayenne pepper
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- Preheat oven to 350 degrees F.
- Put the chocolate and butter into the top of a double boiler and heat over (but not touching) about 1 inch of simmering water until melted.
- In a medium bowl, whisk together the egg yolks and sugar until blended.
- Whisk a small amount of the melted chocolate into the egg yolk mixture to temper the eggs. Then, slowly whisk in the rest of the chocolate mixture.
- Beat the egg whites in a mixing bowl until stiff peaks form. Fold into the chocolate mixture.
- Pour batter into a greased and floured 9-inch round baking dish.
- Bake until the cake is set and the top starts to crack, about 40 to 45 minutes.
- Serve with fresh whipped cream and a very light dusting of cinnamon and cayenne pepper for a little extra kick.
|Happy Birthday to the best f*&%ing big sister EVER!|