Spices add delicious kick to flourless chocolate cake

In this recipe, chocolate is teased with a little spice, resulting in a luscious flourless cake, perfect for any day you crave a rich chocolate dessert.

SHARE Spices add delicious kick to flourless chocolate cake
Laced with chile powder, cayenne and cinnamon, this dense fudgy cake has a naughty kick of smoke and heat cloaked in chocolate.

Laced with chile powder, cayenne and cinnamon, this dense fudgy cake has a naughty kick of smoke and heat cloaked in chocolate.

Lynda Balslev/TasteFood

It’s never a bad idea to spice things up when it comes to dessert, especially cake.

In this recipe, chocolate is teased with a little spice, resulting in a luscious flourless cake, perfect for any day 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 naughty kick of smoke and heat cloaked in chocolate.

While the spices may sound, well, savory, and yes, spicy, they are restrained and add just enough complexity to thoroughly complement the intensity of the chocolate and seductively round out its flavor, providing a playful “je ne sais quoi” moment for the happy recipients.

Now that’s an exciting cake.

Flourless Chile-Chocolate Cake

Yield: Serves 8 to 10

INGREDIENTS:

  • 1 cup unsalted butter, room temperature, cut in pieces
  • 12 ounces semisweet (65% to 70%) 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

DIRECTIONS:

1. Preheat the oven to 350 degrees. Butter a 9-inch springform pan. Line the bottom with parchment paper and butter the parchment.

2. Melt the butter and chocolate in a double boiler over barely simmering water, stirring occasionally until smooth.

3. 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.)

4. 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.

5. Cut into wedges and serve sprinkled with powdered sugar or top with whipped cream.

Lynda Balslev is an award-winning food and wine writer, cookbook author and recipe developer. She also authors the blog TasteFood, a compilation of more than 600 original recipes, photos and stories. You can find more recipes at chicago.suntimes.com/recipes.

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