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Loading...| 1 cup unsalted butter , plus extra for pan | |
| 8 ounces bittersweet chocolate , chopped | |
| 1/4 cup unsweetened cocoa powder , sifted , plus more for dusting | |
| 3 tablespoons dried ancho chile powder | |
| 1/4 teaspoon salt | |
| 6 large eggs , separated | |
| 1 cup sugar | |
| 1 cup heavy cream | |
| 2 tablespoons confectioners ' sugar | |
| 1 pinch ground cinnamon |
| 1. | Preheat oven to 350°F. Butter 8-inch round cake pan and line bottom with wax or parchment paper. Butter paper and dust with cocoa powder. |
| 2. | In a medium saucepan, melt 1 cup butter and chopped chocolate over low heat. Remove from heat and whisk in cocoa powder, ancho chile powder, and salt until smooth. |
| 3. | In a large bowl, whisk egg yolks and sugar until pale and thick. Gradually whisk in chocolate mixture. |
| 4. | In a separate large bowl, beat egg whites until they form stiff peaks. Fold one-third of whites into chocolate mixture to lighten, then fold in remaining whites. |
| 5. | Pour batter into prepared pan and smooth top. |
| 6. | Bake cake for 40-45 minutes, or until set around edges but center still jiggles a bit when pan is gently shaken. |
| 7. | Let cake cool completely in pan on wire rack, then invert onto serving plate. |
| 8. | Whip heavy cream with confectioners' sugar and cinnamon until soft peaks form. Spoon dollops of cream around edge of cake and slice to serve. |
Chocolate-Ancho Chile Flourless Cake has a rich, dense texture with the spicy kick of ancho chile powder.
It’s gluten-free and perfect for chocolate lovers.
This cake is high in calories and fat, so it should be enjoyed in moderation.
It’s also quite rich, so a small slice goes a long way.
This cake is not particularly healthy, but it is gluten-free and contains antioxidants from the dark chocolate. Ancho chile powder may also have anti-inflammatory properties.
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