Flourless Chocolate Chile Cake
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.
Ingredients
- 11 tablespoons unsalted butter, plus more for the pan
- 7 ounces 70% dark chocolate, chopped
- 1/2 teaspoon cayenne pepper, or more, to taste
- 1/3 cup espresso or strong coffee, cooled
- 1/2 teaspoon vanilla extract
- 3 large eggs
- 2/3 cup superfine sugar, (or just blitz granulated sugar in a blender until finely ground but not powdery
- 1/2 teaspoon sea salt
- 2 tablespoons cocoa powder, for dusting
Instructions
- Preheat the oven to 350°F (180°C). Butter a 8-inch (20-cm) springform pan and line the bottom with parchment paper.
- In a small saucepan over low heat, warm the butter, chocolate, and cayenne pepper until the chocolate melts, 5 to 10 minutes. Remove from the heat and stir in the coffee and vanilla. Remove from the heat and let cool.
- Using a stand mixer or handheld mixer on medium-high speed, whisk together the eggs and sugar until thick, pale, and fluffy, 3 to 5 minutes.
- Pour the cooled chocolate mixture into the eggs, add the salt, and use a spatula to gently fold until everything is combined. Scrape the batter into the prepared pan and bake until the cake is just cooked through with a slight wobble in the middle, 38 to 45 minutes.
- Remove from the oven and let the cake cool completely. As it cools, the surface will crack, and this is what you want!
- If desired, dump some cocoa powder in a small strainer and tap it over the cake to generously dust it before serving.
Nutrition
Serving: 1portion | Calories: 381kcal | Carbohydrates: 29g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 180mg | Fiber: 3g | Sugar: 23g