Gâteau au Chocolat Épicé

IMG_6434I’ve always loved the exotic combination of chilies & chocolate.  The two flavours are perfect together, and have been used together for far longer than I’m sure the history books show.  Whether it’s adding a bit of cocoa to a robust chili con carne, or having a chili infused piece of chocolate, it all works for me.

I was working on a Mexican menu for an event once, and needed to finish with a cake.  Starting with a basic flourless cake recipe, I added different amounts of various spices until I finalized the recipe with this mix.  Because it is flourless, it stands well as the gluten-free dessert selection on a buffet.  It is a grown-up cake, and is good as part of a menu that requires something less sweet, that is also intriguing.

Usually I serve the cake precut into wedges, with raspberry coulis and a bowl of whipped cream alongside.   When you’re done, remember to thank the Mayans.

Click here for printable version.

Ingredients

½ c butter, cut into small pieces

6 oz semi-sweet chocolate, chopped

2 oz unsweetened chocolate, chopped

8 large eggs

¼ t cayenne

¼ t dried chilies

½ t black pepper

1½ t vanilla

pinch of salt

½ c sugar

Directions

In a small saucepan, mix together the butter and chocolates.IMG_6384

Set over low heat and stir constantly while they melt and combine. IMG_6385

IMG_6386Once all the butter and chocolate has melted, remove from the heat.IMG_6401

Set aside to a rack to cool to room temperature, stirring occasionally.

Preheat the oven to 275°

Prepare a 9” springform pan

Butter it thoroughly, and dust with a little gluten free all-purpose flour, or some cocoa.

I use a piece of wax paper to hold a knob of butter.

I use a piece of wax paper to hold a knob of butter.

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Add a tablespoon or two of what you’re dusting with to the pan, and roll it around to dust all the surfaces. Do it over the sink, for easy clean up.

 

IMG_6391Separate the egg yolks and whites.IMG_6387

Put the egg yolks into a fairly large bowl, and whisk until smooth. IMG_6393

Add in the cayenne, chilies, pepper, vanilla and salt.  Set aside.IMG_6397

Beat the egg whites using a mixer, until they form soft peaks.

Add in the sugar, and beat until stiff peaks form.IMG_6402

Pour ⅓ of the cooled butter chocolate mixture into the egg yolk mixture.  Whisk until combined.

Add in the remaining butter chocolate mixture, mixing thoroughly.

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Fold the egg whites into the chocolate mixture until no white streaks remain.

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Pour the batter into the prepared pan.IMG_6409

Bake in the center of the oven until the center of the cake has set, for 1 hour.

Cool in the pan.  The cake will fall a little as it cools, and pull away from the pan ring a bit, but will still have good structure.

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Serve when fully cooled.

If not serving immediately, cover with wrap once the cake has cooled completely.  Will keep for a day, but best if served the same day it is made.

Serve with Raspberry Coulis and Whipped Cream.

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