Flourless Chile Chocolate Cake Recipe
Please welcome Lynda from Taste Food Blog. Lynda is a Paris Cordon Bleu graduate. After her culinary journey all over Europe (France, Switzerland, Great Britain and Denmark), she came back to the US 17 years later with a Danish husband and two children.
I recently started following her blog. The photographs are stunning and I love her approach to classic French dishes, many of which I grew up eating. Today she's sharing her chile chocolate flourless cake, especially for Valentine's Day. Enjoy!
This month, I have the pleasure of guest-posting on Jackie's wonderful blog, Pham Fatale. When I discovered Pham Fatale, it immediately resonated with me. It shares a similar love for feeding friends and family, while influenced by an international family and life. Jackie's Vietnamese parents, Parisian upbringing and vegetarian, sweet-loving husband create a kaleidoscope of good eats which keep me coming back for more. And with Valentine's Day fast approaching, I can't think of a more perfect way to share a little blog (and chocolate) love with her readers than with this recipe.
Flourless chile-chocolate cake promises to add a little spice to your Valentine's Day. Laced with chipotle, cayenne and cinnamon, this dense fudgy cake has a naughty kick of smoke and heat cloaked in chocolate that's both surprising and exciting. Now that's a Valentine's cake.
Yields: 10 to 12 servings1 cup unsalted butter, at room temperature, cut in pieces
3/4 pound semi-sweet chocolate, chopped
6 large eggs
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon chipotle chili powder
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon cayenne powder
2 teaspoons powdered sugar
Preheat the oven to 350°F.
Butter a 9-inch springform pan. Line with parchment paper; butter the parchment.
Melt the butter and chocolate in a double boiler over simmering water, stirring occasionally.
Whisk eggs and sugar together in a large bowl. Add melted chocolate, vanilla, chili powder, cinnamon, salt and cayenne. Mix to combine. Pour into the springform pan.
Bake until cake is set and top begins to crack, about 40 minutes. (The center will still be moist.) Cool completely on a rack. Remove the side of the pan.
Note: Cake may be made up to one day in advance. Cover and refrigerate.
Serve sprinkled with powder sugar.
FYI: ½ pound of butter = 1 cup = 16 tablespoons = 2 sticks of butter.Published By: on February 13, 2012.