Flourless Mexican Chocolate Cake
Ingredients
10 ounces bittersweet chocolate (at least 60% cacao), roughly chopped
7 tablespoons unsalted butter, cut into pieces
5 large eggs, at room temperature
1 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
3/4 teaspoon chipotle chili powder
dash cayenne
pinch kosher salt
Directions
- Preheat oven to 350°. Line the bottom of a 9 1/2 inch springform pan with a circle of parchment paper. Grease the sides of the pan and the parchment with butter.
- Melt chocolate and butter together in a double boiler or in the microwave. If using a microwave, heat in 30 seconds intervals, stirring between each interval until melted.
- In a large bowl, whisk together the eggs, sugar and vanilla extract. Slowly, a little bit at a time, whisk in the melted chocolate mixture. Add the salt and spices.
- Pour into springform pan and bake for 22-26 minutes, until a toothpick comes out mostly clean. Let cool completely on a wire rack. Dust with powdered sugar and serve.
Notes
- recipe from Anatomy of a Pineapple