Flourless Chocolate Chili Cake

  • 1c espresso
  • 3 cinnamon sticks
  • 1 cup dark brown sugar, packed
  • 1 tsp red cayenne pepper
  • 3 sticks of sweet butter, cubed
  • 12 oz semi-sweet chocolate
  • 4 oz unsweetened chocolate
  • 8 large eggs, beaten

Makes 6 servings

(While testing this recipe, I called my son over to ask his opinion. Upon tasting it, he closed his eyes, smiled, and said, “Mmmmmmm….Oaxaca!” Mission accomplished!)

Preheat oven to 375 . Prepare a 9 inch spring form pan, by cutting out a parchment disc to fit the bottom of the pan. Take a large sheet of aluminum foil, and bring it up around the sides of the pan to fit tightly. Set aside.

Pour the coffee in a saucepan with the sugar and the cinnamon sticks to simmer at very low heat for about 20 minutes, or until fragrant. Stir in the butter to melt, and the cayenne pepper. Set aside

Pulse the chocolate in the food processor until coarse, then transfer into a deep bowl. Whisk in the coffee mixture until the chocolate has completely melted, then whisk in the beaten eggs.

Transfer to the prepared spring form pan, using a rubber spatula to scrape all of the chocolate out. Place the pan in a bain marie (you can use a large oven proof skillet or a roasting pan) and fill with water to come halfway up the spring form pan. Bake until center is set (50-60 minutes).

Cool, then chill at least 8 hours. Run a wet knife around the sides of the pan, pop spring to release. Place a platter over the cake and flip the whole thing over. Remove the bottom of the pan, and peel off the parchment.


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