It’s never a bad idea to spice things up on Valentine’s Day. After all, in many successful relationships, a bit of intrigue and an element of surprise make things exciting. Now, before jumping to conclusions (after all, this is a food column), I’m talking about cake.
In this recipe, the chocolate is teased with a little spice, resulting in a delicious flourless cake that’s perfect for Valentine’s Day or any day you crave a rich chocolate dessert. Don’t be put off by the spices. Laced with chili powder, cayenne pepper, and cinnamon, this dense moist cake has a nasty hit of chocolate-covered smoke and heat. While the spices may sound, well, savory, and yes, spicy, they’re understated and add just enough complexity to completely complement the intensity of the chocolate and seductively round out its flavor, providing a playful moment of je ne sais quoi. what for the lucky recipients. . This is an exciting cake.
Flourless Chocolate Chili Cake
Active time: 15 minutes
Total time: 1 hour, plus cooling time
Yield: 8 to 10 servings
1 cup unsalted butter, room temperature, cut into pieces
12 ounces semi-sweet chocolate (65% to 70%), chopped
6 large eggs, room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ancho chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
Powdered sugar or whipped cream, to serve
Preheat the oven to 350 degrees. Butter a 9 inch springform pan. Line the bottom with parchment paper and butter the parchment paper.
Melt the butter and chocolate in a double boiler over barely simmering water, stirring occasionally until smooth.
Whisk eggs and sugar in a large bowl until light and fluffy. Add melted chocolate, vanilla, chili powder, cinnamon, salt and cayenne pepper and stir to combine. Pour into springform pan. Bake until cake is set and top begins to crack, about 40 minutes. (The center will still be damp.)
Transfer the pan to a wire rack and let cool completely. Remove the side of the mold. The cake can be prepared up to a day in advance. Cover and refrigerate.
Cut into wedges and serve dusted with powdered sugar or topped with whipped cream.
Lynda Balslev is a cookbook, cooking and travel writer, and recipe maker based in the San Francisco Bay Area, where she lives with her Danish husband, two children, a cat and a dog. Lynda studied cooking at Le Cordon Bleu Cooking School in Paris and has worked as a personal chef, culinary instructor and food writer in Switzerland and Denmark.