This is one of our favourite comfort desserts. Super easy to make with ingredients we always have around. And because it contains no flour, this cake is very soft and fudgy — much richer than you would think. Ancho chiles are quite mild and give a nice sense of spiciness that meshes beautifully with the chocolate. Very decadent!
Preheat oven to 350°
1 cup unsalted butter 8 ounces dark or bittersweet chocolate, roughly chopped ¼ cup cocoa powder (Dutch-processed or natural) 3 tablespoons ground ancho chiles ¼ teaspoon salt 6 large eggs 1 cup sugar whipping cream icing sugar cinnamon
Lightly butter the sides of a 9-inch springform pan. Line the bottom with parchment paper and butter the paper.
Melt the chocolate and butter together in a double boiler (or a glass bowl over simmering water) on medium-low heat. Remove from the heat and whisk in the cocoa, chili powder, and salt.
Separate the eggs whites and yolks into two mixing bowls. In one bowl, whisk the yolks with ½ cup of sugar until thick and pale yellow. Add the chocolate mixture and combine.
In the other bowl, whisk the egg whites until they begin to thicken. Add the remaining ½ cup of sugar gradually and continue to beat until the egg whites form a light meringue. Gently fold into the chocolate mixture, being careful not to deflate the meringue. Pour batter into the pan and bake for 45 minutes, or until the edges are set but the center is still moist.
Remove from the oven and cool completely on a wire rack before loosening the pan sides.
Beat the whipping cream with a couple tablespoons of vanilla sugar or icing sugar and a pinch of good cinnamon. Serve the cake with whipped cream and garnish with cocoa powder or cinnamon or ancho chile. Or all three.
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