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Do you think this could be made in 6 oz ramekins? If so, any idea how I would adjust the bake time?
Hi Allison. I don’t see why not, although I haven’t tried it. I’d start checking it around 17-20 minutes and see how it goes from there! Let us know if you make it that way and how it turns out. Thanks for your question!
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.
I was wondering about this when I noted that the recipe does not call for whipping egg whites and folding them into the chocolate mixture, as most flourless cake recipes do. I think dividing the eggs and so forth will produce a more cake-like texture.
Really good and made with love
Wow! Not only the best dessert I have ever made, quite possibly the best I have ever eaten! Love love loved this cake!
Yes you are absolutely correct
I am glad to have found a cake recipe that combines one of my classic combos: hot chilies and cinnamon in dark chocolate. I have used it in hot cocoa, truffles, and brownies. I will be trying this and reporting on it later. I normally use the 3-ingredient flourless chocolate torte recipe, but this one gives me an idea of the proportions of pepper and cinnamon to use. Thank you!
I removed some of the chocolate, and replaced it with about an equal weight of peanut butter. The result was wonderful.
I thought this had a too eggy taste and texture but after chilling it over night and it turned out perfect.
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!
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.
PS – I ended up doing what you recommended. The cake easily came out of the pan both times.
Thanks for the answer! Glad to know you’re still checking in four years later. Made the cake twice this weekend. It was devoured both times. The second time I notched up the chipotle powder to a full teaspoon and the cinnamon to 3/4 tsp. Gave it a bit more kick.
Here’s a question almost four years later: Can you clarify if one is supposed to take the cake out of the springform pan to cool on the rack, or let it cool in the springform pan? Or does it really matter? :-)
Allow it to cool a bit in the pan then undo it to cool the rest of the way. ~Garrett
Oh man, this was gourmet delicious and super quick and easy, might I add. The only weird thing was the thin crusty top, which was like that crispy layer in a macaron, it cracked when the cake rose, and then after I took it out of the oven, the cake deflated and cracked more. Still, it tasted amazing, not too sweet or rich either and the cinnamon/chipotle set it apart from your common chocolate cake. and gluten free too! I baked mine in a glass pie pan, and it took around 30 min. to fully cook (I think I’ve heard glass takes longer than metal pans to bake). I will make this again for sure. By the way, if you microwave chocolate, be sure to do it in small time intervals like 10-15 seconds and stir in between, otherwise once you burn the chocolate, the whole batch is ruined. Lovely recipe, thanks!
About how many servings do you think this recipe makes? I want to make it for a birthday party, but I am not sure if I should double the recipe?
Well, it depends on how thin you slice the cake. It’s pretty rich so one recipe should probably be fine. ~Garrett
I usually don’t leave comments, but OMG this cake is SO good! I decided to try it since my hubby can’t have any gluten and it was a big hit. The only change I made was to use half semi-sweet and half bittersweet chocolate since that is what I had at home. It turn out perfect…not too sweet. This recipe is good enough to serve on a special occasion. Thanks!
Just made this recipe tonight and it turned out great. I made cupcakes instead of full cake. I really like the combination of chocolate, spice and sweetness. I don’t find it to be too sweet but I’m wondering also what less suger would do to the taste. So far daughter likes them; husband and son are asleep so I’ll find out tomorrow what they think. Thanks for the recipe!
I just made the cake and it came out great. It took quite a bit longer in my oven (about 50 minutes). Next time I will try it with less sugar and more spice. Do you think it would bake the same with half the sugar?
I am not sure on the sugar issue. As for the baking time, I just had a new oven put into my apartment. This cake took forever for me too. Turns out that I had two problems: the oven wasn’t calibrated, and used extra large eggs that made the batter extra wet and require longer baking. ~Garrett
Thanks for the great recipe. I also cant wait to try it with some berries and whipped cream, as you suggested.
Wow, this was great! I followed the instructions to a T, but I only had a nine inch springform so it actually took about 35 minutes in my oven. I served it with some fresh whipped cream and some homemade cinnamon almond brittle, and it was a big hit. The burn definitely comes a little after you’ve stopped chewing…
I found the Guittard in chips, but not bars at the store. They only had Ghiardelli or Lindt in the bars. Which do you think would be better?
That’s a matter of taste, Dorene. It’s up to you. ~Garrett
Baking sprays can have a trace of flour/gluten in them. I find them easy to use, but for gluten free recipes I grease the pan with oil or butter and use cornstarch to dust it. Works very well.