Tuesday, June 17, 2008
Friends, for my first post I HAVE to tell you about this cake. So rich, so flavorful, with a gentle heat that almost makes you moan out loud. The kind of moan that would embarrass you unless you were in When Harry Met Sally. Yes friends, THAT good!
I made this for our Father's Day celebration and the entire fam loved it. The bonus is that it is about as simple and quick to make as you can possibly imagine!
I found the recipe on Simply Recipes. Check the site out for more great things to make.
Notes on changes I made:
- You definitely want to use a good chocolate for this. I used Ghiradelli but a better one would be Scharffen Berger.
- Chipotle powder is nowhere to be found in P-town, so I used a New Mexico chili powder. You can find it in the Mexican section of your grocery store. DO NOT use regular chili powder because often there are other spices besides chilies in there.
- A big pile of fresh raspberries was a wonderful addition. I served this with ice cream.
Chipotle Flourless Chocolate Cake Recipe
- 10 oz. of semisweet chocolate, roughly chopped
- 7 tablespoons of unsalted butter, cut into pieces
- 5 large eggs, room temperature
- 1 cup of sugar
- 1/2 teaspoon of cinnamon
- 3/4 teaspoon 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 (I love Pam for Baking cooking spray, myself).
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.