Indulge in Flourless Chocolate Cake with a Kick

If you haven’t figured out by now that I have a serious chocolate addiction, I don’t know what to tell you. I should be more varied in my selections when I decide to make a dessert, but when that time comes I always have a one-track mind, and that track is chocolate. Which is why, for month four of the Kitchen Belleicious Recipe Challenge, I decided to make a flourless chocolate cake.

To me, a flourless chocolate cake is like a beautifully written book; meaningless fluff is left out and you can go straight to the good stuff. It’s rich, dense, and deeply chocolaty: heaven on a fork.

However, my less-than-angelic side came out when making this cake. I added cayenne pepper to make it a little bit on the naughty side. (As if a chocolate cake isn’t naughty enough, right?) The result is a cake with rich chocolate flavor, texture that manages to be light and dense at the same time, and a tiny kick of heat. (For a bigger kick, add more cayenne of course.)

Flourless Chocolate Cake (with a kick)
Adapted from Delicious Shots

8oz bittersweet chocolate, chopped
1 stick of butter, cut in small pieces (plus more for the pan)
5 large eggs, separated
1/2 cups of sugar
¼ tsp. cayenne pepper
Confectioners’ sugar, for dusting
2 Tablespoons cocoa powder (for the pan)

Preheat oven to 350 degrees.

Butter an 8-inch springform pan and dust with cocoa powder; set aside. Melt butter and chocolate in a heatproof bowl set over a pot of simmering water, (make sure the bowl doesn’t touch the water) stir until smooth. Remove from heat and let the chocolate cool for a couple of minutes.

In a small bowl, whisk the egg yolks with the sugar and cayenne pepper. Gradually add the egg mixture into the chocolate, and whisk until well blended. In a large bowl, beat the egg whites until soft peaks form. Whisk 1/4 of the whites into chocolate mixture, and gently fold the remaining whites into the chocolate with a spatula. Pour into the prepared pan and bake until toothpick inserted into center comes out clean, about 35 to 40 minutes. Let it cool and serve dusted with confectioners' sugar and vanilla whipped cream.

Vanilla Whipped Cream
1 cup heavy whipping cream
1 tsp. pure vanilla extract
2 Tbsp. granulated sugar

Whisk cream, vanilla, and sugar together until soft peaks form. 

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