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Mexican Chocolate Flourless Cake
80% authentic · Mexican-inspired
A flourless chocolate cake infused with the warm, spicy flavors of cinnamon and a hint of chili, offering a unique and complex taste profile.
Ingredients
- Dark chocolate (70% cacao)225g
- Unsalted butter170g
- Granulated sugar150g
- Large eggs6
- Ground cinnamon1 tsp
- Cayenne pepper (or chili powder)1/4 tsp
- Vanilla extract1 tsp
- Salt1/4 tsp
Steps
- 1
Preheat oven to 160°C (325°F). Grease and line the bottom of a 23cm (9-inch) springform pan with parchment paper.
- 2
Melt the dark chocolate and unsalted butter together in a heatproof bowl over simmering water until smooth. Let cool slightly.
- 3
In a large bowl, whisk eggs and sugar until pale and fluffy. Stir in vanilla extract, ground cinnamon, cayenne pepper, and salt.
- 4
Gradually whisk the cooled chocolate mixture into the egg mixture until smooth.
- 5
Pour batter into the prepared pan.
- 6
Bake for 45-55 minutes, until edges are set and center is slightly soft. A toothpick should come out with moist crumbs.
- 7
Cool completely in the pan on a wire rack. The cake will sink.
- 8
Carefully remove the sides of the springform pan. Serve as is or with a dusting of cinnamon.
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