Flourless Chile Chocolate Cake
It’s no secret that I am a huge fan of dark chocolate, and my friends know it. So when I was recently gifted a box of Swiss chocolate from a longtime friend visiting from Geneva, I did the natural thing: I hid it. I could say it was under the guise of recipe research, but who would I be kidding?
My preferred chocolate is very dark with little bling. However, with that said, I do from time to time like to mess with my chocolate. My favorite embellishments are almonds, sea salt and chili. None of these additions detract from the richness of the chocolate, nor do they add any cloying sweetness. Rather they seem to amplify the deep chocolate flavor, while tickling the taste buds and hitting a few always-welcome umami notes.
Aztec Chocolate Bark
So for a little Valentines Day present, I have for you not one but two recipes with a version of spiced up chocolate. After all, there’s nothing wrong with spicing anything up around Valentine’s Day. The first recipe is for Aztec Chocolate Bark which you can find in a column I wrote for The Weiser Kitchen on Swiss chocolate (of course). And since love and chocolate go hand in hand with abundance (or at least they should), I will share with you below this recipe for Chile Spiced Flourless Chocolate Cake. Happy Valentine’s Day!
Flourless Chile-Chocolate Cake
Serves 10 to 12
1 cup unsalted butter, room temperature, cut into 6 pieces
12 ounces dark (70%) chocolate, finely chopped
6 large eggs, room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon chipotle chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon cayenne
Preheat the oven to 350°F. Butter a 9-inch springform pan. Line the bottom of the pan with parchment paper and butter the parchment. Melt the butter and chocolate in a double boiler over barely simmering water making sure that the bottom of the bowl does not come in contact with the water, stirring occasionally. Whisk the eggs and sugar together in a large bowl. Add the melted chocolate, vanilla, chili powder, cinnamon, salt and cayenne. Stir to combine. Pour into the prepared springform. Bake until the cake is set and the top begins to crack, about 40 minutes. (The center will still be moist.) Cool completely on a rack. Remove the side of the pan and transfer to a serving plate. (Cake may be made up to one day in advance. Cover and refrigerate.) Serve sprinkled with powder sugar before serving.
14 thoughts on “Valentine’s Chocolate”
Beyond delicious! 💜
Stellar recipes – I absolutely adore dark chocolate spiked with chile.Hah – I hide stuff too, once in a while…
Chocolate and chili really are one of my favorite combinations, and I’m with you- dark chocolate all the way. I love the addition of the chili in a flourless chocolate cake.
Those look amazing
Sounds amazing! Love chile and chocolate together. Beautiful cake here.
hide stuff? Who, me? NOOOOOO! NEVER! 😉
loved your recipe, I am late for this business of mixing interesting savory things to chocolate – to be honest, I haven’t yet tried a chocolate with sea salt or pepper. About time to change this horrible state of affairs…
(I wish you a wonderful V-day!)
Delicious and so rich looking!
I love dark chocolate and this looks soooooo good! thanks for sharing the recipes! I’d have to make some for myself soon!
Divine! This cake is simply irresistible.
Thank you Lynda, happy valentine xx
Happy Valentine’s Day Lynda! I’m on my way to buy the ingredients now:)
Such a voluptuous photo that just screams chocolate! What a tempting Valentine’s Day treat!
Such a special treat….two recipes for us chocolate lovers! I think I’ll make BOTH!
Absolutely loved this! Made it for a group and it was a hit with everyone. Thank you.
Comments are closed.