You know how they say not to cook/bake something new for a party? Well, I did. Sort of. After receiving a preview copy of Benjamina Ebuiehi's The New Way to Cake book, I decided to make her Flourless Chocolate Chili Cake for Thanksgiving at my friend Jazmin's house.
I've made several versions of flourless chocolate cakes in the past quite successfully, so wasn't worried about this cake failing. In fact, this recipe was by far the easiest because it did not require using a double boiler or separating the eggs to whip the whites.
The chili powder gives a great kick to this rich and decadent cake. I recommend serving it with a scoop of vanilla ice cream. Everyone loved this cake. Even a 4 year old!
Reprinted with permission from The New Way to Cake by Benjamina Ebuehi, Page Street Publishing Co. 2019.
FLOURLESS CHOCOLATE CHILI CAKE
This cake was inspired by the popular Swedish kladdkaka,
which translates as “sticky cake.” We deliberately underbake this to give it
the characteristically gooey interior, and as it cools, it naturally sinks and
produces the most beautiful cracks.
If you’re someone who struggles with making
a cake look “perfect,” this is the one for you. The warming heat that comes
from the cayenne pepper lingers just long enough to leave you wanting more.
Yield:
1 round 8-inch (20-cm) cake
3/4 cup plus 1 tbsp (190 g) unsalted butter
2 cups (190 g) 70% dark chocolate
1 tsp cayenne pepper powder
Scant 1/3 cup (75 ml) espresso or strong coffee, cooled
1/2 tsp vanilla extract
3 eggs
2/3 cup (135 g) superfine/caster sugar
1/2 tsp flaky sea salt
2 tbsp (10 g) cocoa powder, to dust
Preheat the oven to 350°F (180°C). Grease a springform or
loose-bottomed 8-inch (20-cm) cake pan and line the bottom with parchment
paper.
Melt the butter, chocolate and cayenne pepper in a small saucepan.
Once the chocolate has melted, remove from the heat and stir in the coffee and
vanilla. Let it cool.
Using a stand mixer or electric whisk, whisk together the
eggs and sugar for 3 to 5 minutes, or until thick, pale and fluffy.
Pour the
chocolate mixture into the eggs, add the salt and fold gently to combine.
Pour
the batter into the prepared pan and bake for 40 to 45 minutes, or until the
cake is just baked with a slight wobble in the middle.
Remove from the oven and allow the cake to cool completely.
As it cools, the surface will crack, and this is what we want!
Use a small
sieve to dust generously with cocoa powder before serving.
I'm looking forward to trying other recipes from this gorgeous book!
