Caliente! Chipotle Flourless Chocolate Cake with Cinnamon Whipped Cream

Hot hot hot! I may be exaggerating how spicy this cake really is, but I’m definitely not exaggerating how decadent it is. It’s like eating a slice of pure fudge, with a kick! I have pretty sensitive taste buds so when I eat this cake I feel a definite burn in my mouth afterwards. Either way, it’s a great spin on a normal flourless chocolate cake. I made mine with cinnamon whipped cream for a cooling factor to balance the chocolatey-ness and spice.


Oh and I made this for the AFC championship game, Pats vs. Ravens, so this will explain the little decoration with the powdered sugar. Too bad they lost…

Anyway, I found this recipe from They have great recipes that never disappoint. I found the cinnamon whipped cream from One ingredient was missing from my cake though – the cayenne; yet it was still hot for me. I can keep pondering about the development of my oversensitive taste buds, but you’d probably rather see the recipe. Well here it is!

Chipotle Flourless Chocolate Cake

Adapted from

Yield:  one 9 inch cake


  • 10 oz of semisweet chocolate, roughly chopped
  • 7 Tbsp of unsalted butter, cut into pieces
  • 5 large eggs, room temperature
  • 1 cup of sugar
  • ½ tsp of cinnamon
  • ¾ tsp of chipotle chili powder
  • Dash of cayenne pepper
  • Pinch of salt
  • Powdered sugar for dusting (optional)


  1. Preheat the oven to 350°F. Line the bottom of a 9 ½ inch springform pan with a circle of parchment paper. Grease the sides and the parchment with butter or non-stick cooking spray.
  2. Melt the chocolate and butter together over a double boiler or in the microwave, stirring occasionally until smooth.
  3. 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 and spices and taste, adjusting the spices if needed.
  4. Pour into the springform pan and bake for 22-25 minutes or until a toothpick comes out clean. Let it cool completely on a wire rack. Dust with powdered sugar and serve.

 Cinnamon Whipped Cream

Adapted from

Yield:  about 3-4 cups


  • 1 cup heavy cream
  • 1/8 cup sugar
  • ¾ tsp ground cinnamon
  • ¼ tsp vanilla extract


  1. Pour heavy cream into bowl of a stand mixer or cold glass bowl. Beat on high speed with stand mixer or hand mixer for about 3-5 minutes until it starts thickening.
  2. Slowly add sugar, cinnamon and vanilla. Continue beating until stiff peaks form.
  3. Freeze or chill in the refrigerator before serving.

For the chocolate cake, I began by using a double boiler to melt the chocolate and butter.


That’s steam from the double boiler rising in the photo. Ooohhhh dramatic. Then after I mixed the melted chocolate mixture with the egg mixture, I added the spices. You can see them below. Did I mention this cake is really really easy to make?


Yum look at those colors! Then the cake bakes up all nicely and when it cools it flattens down a little. The top is delicious and crunchy too. For the design, I printed out a “Patriots” logo and cut out the words to place on the cake for when I sprinkle the powdered sugar. The cut out logo is on the cake below.


Then I used a make shift sifter (a fine mesh strainer) and sprinkled the sugar on top.


And carefully lifted up the piece of paper.


There you go, a Patriots logo.


The whipped cream was easy too. Just let the mixer do all the work. Then top the cake with a scoop of whipped cream.


Just like a slice of fudge. Unfortunately, this cake doesn’t bring good luck to football teams. Next season? Let’s see what bakes up!


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