Tuesday, December 11, 2012

Chocolate-Ancho Chili Flourless Cake

Sometimes things are just better the second time around . . . In October, I attempted a dark chocolate torte with a kick of heat in honor of Nikki's birthday. It was certainly tasty, but I wanted to play with the texture of the cake and the combination of spices to see if I could improve upon the recipe. 

After a bit of searching, I found that ancho chili powder, with it's complex fruity sweetness, pairs beautifully with the chocolate and gives the dessert a more balanced flavor profile. Additionally, I found that a new method of preparation that ensures a very dense, moist confection. Overall, this recipe update is pretty awesome and sister-approved.
  • 8 ounces semisweet chocolate, chopped
  • 2 sticks unsalted butter, softened
  • 1 cup sugar
  • 6 eggs
  • 1/2 cup unsweetened cocoa powder
  • 2 tablespoons ancho chili powder
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract

  1. Preheat oven to 350 degrees F.
  2. Melt the chocolate and butter in a double boiler and over (but not touching) about 1 inch of simmering water. Stir constantly until fully incorporated. Remove from heat and set aside.
  3. In a large bowl, combine the sugar and eggs. Using a handheld mixer beat together until light and fluffy, about 5 minutes. 
  4. While mixing, slowly add the cocoa powder, ancho chili powder, cinnamon, salt, and vanilla extract. 
  5. Slowly incorporate the melted chocolate mixture and blend until just combined.
  6. Pour batter into a greased and floured 9-inch round baking dish.
  7. Bake at 350 degrees F until the cake is set and a thin crust forms on the top, 45 to 50 minutes.
  8. Serve with fresh whipped cream.

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