Chocolate Chipotle Flourless Cake Recipe to Spice up Your Valentine Dinner

by Donna on February 9, 2011

Chocolate Chipotle Flourless Cake

In the last few years I have discovered something about chocolate: a little heat really “wakes up” the chocolate flavor.

Yes, I have made flourless chocolate cakes before, and I adore the flavor and especially the texture. It is one of those dishes that just makes you groan with speechless pleasure from the very first bite. Chocolate has long been associated with love and passion, so it’s pretty much required for February 14th.

But this Valentine’s Day I am adding a little chipotle chile powder for that  little something that deepens and enriches the flavor. It is truly amazing what a pinch of heat does to chocolate!

Most flourless chocolate cake recipes call for four ingredients: chocolate, butter, eggs and sugar. When I have made it this way, the texture is just too loose. No matter how long I bake the cake, the inside just falls apart. So, here’s my innovation: instead of sugar I added POWDERED SUGAR, which made all the difference. That little tiny bit of cornstarch in the powdered sugar made the cake hold together much better and kept that same velvety rich texture.

I can’t recommend this recipe highly enough. It is truly one of the best bites of chocolate you will ever put into your mouth. Whip some up for you and your sweetie – you will not regret it!

Happy Heart Day, Southwest Food Fans!

CHIPOTLE FLOURLESS CHOCOLATE CAKE

7 ounces semisweet chocolate (50 to 60 percent)
3/4 cup unsalted butter
1 cup powdered sugar, divided
4 eggs, separated
1/4 teaspoon salt
1/4 teaspoon chipotle chile powder

Preheat oven to 300 degrees.

Melt chocolate and butter in a double boiler. Stir together half the powdered sugar, egg yolks, salt and chile powder and stir into chocolate mixture.

Beat egg whites in a stand mixer to soft peaks. Add in remaining powdered sugar and beat to stiff peaks. Fold egg white mixture into chocolate mixture.

Pour into a well-oiled 9 inch cake pan or spring form pan. Bake for 45 to 50 minutes, until a toothpick comes out clean when inserted.

Cool for at least 30 minutes before removing from pan. Dust with powdered sugar as a garnish.

Check out these other blog flourless adventures:
Flourless Nutella Chocolate Cake, Ms Adventures in Italy
Berry Topped Flourless Chocolate Cake, Sugar Crafter
Flourless Chocolate Cream Cheese Marble Cake, Cooking for Seven
Clinton Street Flourless Chocolate Cake, Joy of Desserts
Flourless Chocolate Cake with Sweet Almond Cream, Revel & Feast
Sinfully Rich Flourless Chocolate Cake, Taste Food

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