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