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
- Preheat oven to 350 degrees F.
- 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.
- In a large bowl, combine the sugar and eggs. Using a handheld mixer beat together until light and fluffy, about 5 minutes.
- While mixing, slowly add the cocoa powder, ancho chili powder, cinnamon, salt, and vanilla extract.
- Slowly incorporate the melted chocolate mixture and blend until just combined.
- Pour batter into a greased and floured 9-inch round baking dish.
- Bake at 350 degrees F until the cake is set and a thin crust forms on the top, 45 to 50 minutes.
- Serve with fresh whipped cream.