Chocolate-Chile Cake

It has been awhile since I reviewed a dessert and it is about time! Like most sweets I make, this one involves dark chocolate, a low sugar count, and a bit of savory to round things out.

Another Daisy recipe, this cake is very easy to make, is flourless, and with 8 eggs and 3 sticks of butter, is not low on the calorie count! Luckily it is so alive with flavor that a tiny piece will satisfy you. Cinnamon ice cream is recommended as as accompaniment, but unable to find it, I served it with a nice chunky strawberry. The contrast in color between the ice cream and cake made a beautiful picture on the plate.

Make this one quick before swimsuit season catches up with you!

Chocolate- Chile Cake (Adapted from Daisy Martinez)

1 cup strong brewed dark coffee

1 packed cup brown sugar

3 cinnamon sticks

1 scant teaspoon ground cayenne pepper

3 sticks (12 ounces) unsalted butter, cubed

12 ounces semisweet chocolate

4 ounces unsweetened chocolate

8 large eggs, beaten

Strawberry ice cream for serving

Preheat the oven to 375 degrees F.

Prepare a 9-inch spring form pan: Cut a circle of parchment the size of the removable bottom of the pan. Fit the parchment circle into the bottom of the pan. Tear off an 18-inch length of aluminum foil. Center the pan over the sheet of foil and crumple and crimp the foil all around the sides of the pan. (The foil will prevent water from seeping into the pan during baking.) Set the pan aside.

In a medium saucepan, bring the espresso, brown sugar and the cinnamon sticks to a simmer over very low heat. Simmer until the syrup is very fragrant, about 20 minutes. Stir in the butter until melted, and then stir in the cayenne pepper. Remove the cinnamon sticks and set the syrup aside.

Pulse the chocolate in the food processor until coarsely chopped. Transfer to a deep bowl. Pour in the warm coffee syrup and whisk until the chocolate is completely melted. Temper the eggs by adding the warm syrup to them one teaspoon at a time, beating well as you add. When the eggs are warmed up (after about 1/2 cup warm syrup has been added), pour the eggs into the syrup mixture. Whisk in the beaten eggs until completely blended.

Scrape the batter into the prepared pan. Set the pan in a large, deep, oven-proof skillet or a roasting pan and set on the oven rack. Pour in enough water to come halfway up the sides of the pan. Bake until center is set and barely wiggles when you shake the pan gently, 50 to 60 minutes.

Cool the cake to room temperature. Remove the foil and chill the cake in the pan at least 8 hours. Run a wet knife around the sides of the pan then pop the spring to release. Place a platter on top of the cake and flip over. Remove the bottom of the pan, and peel off the parchment. Serve with ice cream.

***I sliced this into 16 pieces, then it is easy to cut in half if desired. It also freezes beautifully!**