Chocolate-Chile Cake
Serves: 3
Irma Bergnaum
1 January 1970
Based on User reviews:
59
Spice
44
Sweetness
35
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Espresso1 tsp
Ground Cayenne Pepper340 g
Unsalted Butter (cubed)340 g
Semisweet Chocolate110 g
Unsweetened Chocolate8 large
Egg (beaten)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 375 degrees F
3
Prepare a 9-inch spring form pan: Cut a circle of parchment the size of the removable bottom of the pan
4
Fit the parchment circle into the bottom of the pan
5
Tear off an 18-inch length of aluminum foil
6
Center the pan over the sheet of foil and crumple and crimp the foil all around the sides of the pan
7
(The foil will prevent water from seeping into the pan during baking
8
) Set the pan aside
9
In a medium saucepan, bring the espresso, brown sugar and the cinnamon sticks to a simmer over very low heat
10
Simmer until the syrup is very fragrant, about 20 minutes
11
Stir in the butter until melted, and then stir in the cayenne pepper
12
Set aside
13
Pulse the chocolate in the food processor until coarsely chopped
14
Transfer to a deep bowl
15
Pour in the warm coffee syrup and whisk until the chocolate is completely melted
16
Whisk in the beaten eggs until completely blended
17
Scrape the batter into the prepared pan
18
Set the pan in a large, deep, oven-proof skillet or a roasting pan and set on the oven rack
19
Pour in enough water to come halfway up the sides of the pan
20
Bake until center is set and barely wiggles when you shake the pan gently, 50 to 60 minutes
21
Cool the cake to room temperature
22
Remove the foil and chill the cake in the pan at least 8 hours
23
Run a wet knife around the sides of the pan then pop the spring to release
24
Place a platter on top of the cake and flip over
25
Remove the bottom of the pan, and peel off the parchment
26
Serve with cinnamon ice cream and raspberries