Flourless Chile-Chocolate Cake

Add a little spice to your love life, I mean, chocolate, for Valentine’s Day. It’s never a bad idea to shake things up, and this flourless chocolate cake does just that. Laced with chipotle, cayenne and cinnamon, this dense fudgy cake has a naughty kick of smoke and heat cloaked in chocolate. Now that’s an exciting Valentine’s cake. To read more and for the recipe, head over to PhanPhatale where I have been asked by author (and new mother!) Jackie Pham to contribute a guest post. Happy Valentine’s Day!

This month I have the pleasure of guest posting on Jackie’s wonderful blog. When I discovered Phamfatale it immediately resonated with me. It shares a similar love for feeding friends and family, while influenced by our international family and life. Jackie’s Vietnamese parents, Parisian upbringing and vegetarian, sweet-loving husband create a kaleidescope of good eats which keep me coming back for more. And with Valentine’s Day fast approaching, I can’t think of a more perfect way to share a little blog (and chocolate) love with her readers than with this guest post.

Flourless Chile-Chocolate Cake
Serves 8 to 10

1 cup unsalted butter, room temperature, cut in pieces
3/4 pound semi-sweet chocolate, chopped
6 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ancho chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon cayenne
Powder sugar

Preheat oven to 350 F. Butter a 9-inch springform. Line with parchment paper; butter the parchment. Melt the butter and chocolate in a double boiler over simmering water, stirring occasionally. Whisk eggs and sugar together in a large bowl. Add melted chocolate, vanilla, chili powder, cinnamon, salt and cayenne. Mix to combine. Pour into springform. Bake until cake is set and top begins to crack, about 40 minutes. (The center will still be moist.) Cool completely on a rack. Remove the side of the pan. (Cake may be made up to one day in advance. Cover and refrigerate.) Serve sprinkled with powder sugar.

20 thoughts on “Flourless Chile-Chocolate Cake

  1. This cake is brilliant and beautiful, Lynda. I feel like the chile-chocolate combination is so unexplored by many, but it’s one of my favorite flavors! Thanks for sharing your lovely recipe. Going to check out your guest post now.

  2. I’ve always loved the combination of chocolate and heat (cinnamon, cayenne) it’s a little surprise to the tastebuds. This looks like a very rich dessert. Perfect timing for valentine’s day.

  3. Wow, this does look great, flourless is such a relief, though I have to admit to never having eaten chocolate with chili, though your recipes have never let me down .. thank you c

  4. I had a cake very similar to this at Bobby Flay’s Mesa Grill once, and I’ve been looking forever for the recipe. Bet this one’s even better than his, thanks!

  5. Spent ages looking for a good chocolate chilli cake recipe today and after going through dozens I’ve got this one in the oven right now! Thank you… The mix is beautiful, good balance of chilli/cinnamon/chocolate… Tastes amazing. It’s hard to get chipotle powder in Australia so replaced it with normal ground chilli powder as well as the said cayenne. Looking forward to tasting it! 😀

    1. Sarah – I cannot find that here either so I planned on doing the same. Can you message me and tell me if that worked for you? Thanks

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