Dan and I started dating on Valentine’s Day in the early ’90s, and after all of these years, the sure way to his heart is still a homemade sweet treat. But sometimes a tried and true love (like chocolate cake and marriage) needs a little spice! I discovered this recipe a few years back and it’s a delicious twist on an easy and classic dessert. The cayenne and chipolte add a surprising hint of heat that is offset by the sweetness of the chocolate. (You can decrease the amount of spice if you are feeling unsure about it)
I serve it with a dollop of ice cream or whipped cream to temper the spice, but fruit works well too. Xoxo, Trina
Chipotle Flourless Chocolate Cake
- 10 oz. of semisweet chocolate, roughly chopped
- 7 tablespoons of unsalted butter, cut into pieces
- 5 large eggs, room temperature
- 1 cup of sugar
- 1/2 teaspoon of cinnamon
- 3/4 teaspoon of chipotle chili powder
- Dash of cayenne pepper
- Pinch of salt
- Powdered sugar for dusting (optional)
- Preheat the oven to 350°F. Line the bottom of a 9 1⁄2 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 or in the microwave, stirring occasionally until smooth. (I use a nonstick pan and low heat and it works well too…no double boiler necessary.)
- 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 22-25 minutes or until a toothpick comes out clean. Let it cool completely on a wire rack. Dust with powdered sugar and serve.