01 May 2010

Nothing goes together better than chocolate & chili

I had been jonesing to make make a chili chocolate cake for some time and during Passover last month, I found this one online and decided to make it when we had guests from out of town. It was the dessert for a Mexican-themed seder-type meal (which was very delicious but did not have an hour of pre-amble from the Haggadah before we could partake of the repast, so to speak.) Anywho . . . more on that at another time! This cake doesn't have any flour or other leavining agents so it was perfect for Passover but that's not to hold me back from making it any time because it is SO delicious!

For my version, I used good quality Belgian chocolate and ground the dried chipotles myself in the mortar and pestle so the flavour was still strong and smokey. I definitely used more spices than the original recipe called for and also had goose eggs in the house so used those (1 goose egg = 4 regular eggs), which I think makes it richer. It comes out a lot like a brownie but with a bit of a kick. I could eat the whole thing myself, so it's a good thing there'll be others to share it!

Chipotle Flourless Chocolate Cake
  • 285g of semisweet chocolate, roughly chopped
  • 7 tablespoons (100g) of unsalted butter, cut into pieces
  • 5 large eggs (or 1 goose egg and one regular egg), room temperature
  • 1 cup of sugar
  • 1 teaspoon of cinnamon
  • 2 teaspoons of chipotle chili powder
  • Dash or more of cayenne pepper
  • Pinch of salt
  • Powdered sugar for dusting (optional)

Preheat the oven to 350°F. Line the bottom of a 9 ½ inch springform pan with a circle of parchment paper. Grease the sides and the parchment with butter or non-stick cooking spray.

Melt the chocolate and butter together over a double boiler stirring occasionally until smooth.

Whisk together the eggs and the sugar in a large bowl, and then slowly, a bit at a time, whisk in the melted chocolate. Add the salt and spices and taste, adjusting the spices if needed.

Pour into the springform pan and bake for 25-32 minutes or until a toothpick comes out clean. Let it cool completely on a wire rack. Dust with powdered sugar and serve.

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