This flourless chocolate chile cake, made with butter, dark chocolate, eggs, sugar, espresso, and vanilla, also has a small amount of cayenne pepper in the batter, which lends a subtle heat to this gluten-free dessert.
This easy flourless chocolate cake sets itself apart from the scores of similar recipes by sneaking a smidgen of cayenne into the rich, chocolatey batter. The subtle heat coupled with the silken texture and truly outstanding flavor have made it our new way to woo friends and family. And no one will even notice it’s gluten-free as it lacks nothing whatsoever.–Angie Zoobkoff
Flourless Chocolate Chile Cake
- Quick Glance
- 30 M
- 1 H, 10 M
- Serves 8 to 12
IngredientsEmail Grocery List
SHOP THE LOOK
- Love the look? Click to bring the LC Lifestyle into your home.
- Signature Saucepan by Le Creuset
- Springform Pans and Liners by Hiware
Recipe Testers Reviews
Absolutely delicious! The cayenne really added some kick but was balanced by the other flavors. The consistency was fabulous—denser than a soufflé but still ooey-gooey, silken, and moist. I whipped up some cream to serve with it, which took it to another level entirely. This will be going into my regular rotation because it’s so different and unexpected. Definitely a keeper!
My cake only took 38 minutes to bake to desired doneness. I couldn’t find my springform pan so I made a parchment paper “sling” and buttered it and my 8-inch Pyrex pan and the cake unmolded easily, but I couldn’t get it off the paper so I highly recommend using springform or tart pans as suggested in the recipe.
This cake is too easy! There's a big payoff here as it's also quite delicious and the kick of cayenne pepper sets it apart from the pack of other flourless chocolate cakes. This cake is the one you can whip up on a late lazy Saturday afternoon to have around for drop-ins or dinner guests or to take with you when invited in at someone else's home. It's gooey, rich and is perfect with a simple vanilla ice-cream.
The second time I made this, as a personal preference, I halved the cayenne pepper to 1/2 teaspoon and it suited us a little better than the full amount. Neither was too hot, we just preferred the heat to be a little more subtle.