I’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.
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
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.
Beat the egg whites using a mixer, until they form soft peaks.
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.
Fold the egg whites into the chocolate mixture until no white streaks remain.
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.
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.