Chipotle Flourless Chocolate Cake

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This flourless chocolate cake by Garrett is to-die-for. Almost like fudge. ~Elise

For a recent potluck for all the Sacramento food bloggers I decided to throw together this intensely decadent and very easy chocolate torte. The original recipe is based around David Lebovitz’s Chocolate Idiot Cake, however, this one bakes up much more quickly, uses less butter, and has a bit of burn to it. The chipotle pepper and cinnamon give a nice bit of spice and a slow, sweet tingle that lingers after each bite.

If you can’t get chipotle chili powder, ancho chili powder will work fine as well. As the ingredients in this are few, and thus their flavors are of the utmost importance I highly suggest you splurge a bit for a high quality chocolate; Guittard and Scharffen Berger are excellent choices.

Chipotle Flourless Chocolate Cake Recipe

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Ingredients

  • 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)

Method

1 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 (I love Pam for Baking cooking spray, myself).

2 Melt the chocolate and butter together over a double boiler or in the microwave, stirring occasionally until smooth.

3 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.

4 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.

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Garrett McCord

Garrett McCord is a food writer, writing instructor, culinary consultant, freelance food photographer, and recipe developer who shares his enthusiasm for food and the written word through his blog Vanilla Garlic. Garrett's cookbook, co-authored with Stephanie Stiavetti, is Melt: The Art of Macaroni and Cheese

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Showing 4 of 58 Comments

  • Brian

    I removed some of the chocolate, and replaced it with about an equal weight of peanut butter. The result was wonderful.

  • April

    I thought this had a too eggy taste and texture but after chilling it over night and it turned out perfect.

  • April

    My guests loved this cake. I would have preferred more of a kick and a less eggy texture. I was shooting for more of a creamy, fudgy, dense cake. It was super easy, baked double the time for some reason and used ingredients I have on hand. I will try to find a different recipe but will save this one for guests when I’m in a crunch since they all thought it was delicious. Thank you for the recipe and the site since you have so many fabulous recipes here!

  • Jennifer

    I made this cake a few days ago and it’s wonderful. I found that it took around 30 minutes to bake in my oven and I did use a springform pan. I cut down the amount of chipotle powder for my kids and served it with a homemade salted caramel sauce. I loved the crispy top layer and how the cake was dense and fudge-like without being heavy. I will be making this again for sure.

  • Robert

    PS – I ended up doing what you recommended. The cake easily came out of the pan both times.

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