Chipotle Flourless Chocolate Cake


Flourless chocolate cake spiced up with a bit of chipotle powder and cinnamon, a little like Mexican hot chocolate. Great kick at the finish.

Photography Credit: Elise Bauer

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.

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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


  • 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 vanilla extract
  • 1/2 teaspoon of cinnamon
  • 3/4 teaspoon of chipotle chili powder
  • Dash of cayenne pepper
  • Pinch of salt
  • Powdered sugar for dusting (optional)

Special equipment:


1 Preheat oven and prepare springform pan: Preheat the oven to 350°F. Line the bottom of a 9-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 chocolate and butter: Melt the chocolate and butter together over a double boiler or in the microwave, stirring occasionally until smooth.

3 Make batter: 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, vanilla extract, and spices and taste, adjusting the spices if needed.

4 Bake: Pour into the springform pan and bake at 350°F for 25-35 minutes or until a tester comes out clean.

5 Cool: Let the cake cool completely on a wire rack. Dust with powdered sugar and serve.

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Garrett McCord

Garrett McCord is a professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.

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67 Comments / Reviews

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Did you make it? Rate it!

  1. [email protected]

    Could I sub ghee for the butter? I am allergic to casein and can’t have butter without swelling up…sad, I know

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  2. Patty Marshall

    I love this cake. I want to make a smaller cake for a small gathering. I have a 6” springform pan. Can I halve ther recipe? Has anyone halved it?


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  3. Allison

    Do you think this could be made in 6 oz ramekins? If so, any idea how I would adjust the bake time?

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  4. AE

    I omitted the cayanne and chipotle powders. Tastes delicious as a flourless chocolate “cake” but its the texture and appearance of a super dense chocolately brownie. Making again today.


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  5. Bobby j

    Really good and made with love


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