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 simplyrecipes.com. They have great recipes that never disappoint. I found the cinnamon whipped cream from Food.com. 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 simplyrecipes.com
Yield: one 9 inch cake
- 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.
- Melt the chocolate and butter together over a double boiler or in the microwave, stirring occasionally until smooth.
- 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.
- 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 Food.com
Yield: about 3-4 cups
- 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.
- Slowly add sugar, cinnamon and vanilla. Continue beating until stiff peaks form.
- 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!