It’s never a bad idea to spice things up on Valentine’s Day. After all, in many successful relationships, a little intrigue and an element of surprise keep things exciting. Now, before you jump to any conclusions (after all, this is a food column), I am talking about cake.
In this recipe, chocolate is teased with a little spice, resulting in a luscious flourless cake, perfect for Valentine’s Day or any day when you crave a rich chocolate dessert. Don’t be deterred by the spices. Laced with chile powder, cayenne, and cinnamon, this dense fudgy cake has a kick of smoke and heat cloaked in chocolate.
Flourless Chile-Chocolate Cake
Active Time: 15 minutes Total Time: 1 hour, plus cooling time- 1 cup unsalted butter, room temperature, cut in pieces
- 12 ounces semisweet (65 to 70 percent) chocolate, chopped
- 6 large eggs, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ancho chile powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne
- Powdered sugar or whipped cream for serving
Melt the butter and chocolate in a double boiler over barely simmering water, stirring occasionally until smooth.
Whisk the eggs and sugar in a large bowl until light and fluffy. Add the melted chocolate, vanilla, chile powder, cinnamon, salt, and cayenne and stir to combine. Pour into the springform. Bake until cake is set and the top begins to crack, about 40 minutes. (The center will still be moist.)
Transfer the pan to a rack and cool completely. Remove the side of the pan. The cake may be made up to one day in advance. Cover and refrigerate.
Cut into wedges and serve sprinkled with powdered sugar or top with whipped cream.
