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.