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.

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 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:

Method

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.