Chipotle Flourless Chocolate Cake
INGREDIENTS:
10 oz. of semisweet chocolate, roughly chopped (I use the little chips found in baking stores)
7 tablespoons of unsalted butter, cut into pieces
5 large eggs, room temperature
1 cup of sugar
1/2 teaspoon of cinnamon
3/4 teaspoon of chipotle chili powder
Dash of cayenne pepper
Pinch of salt
Powdered sugar for dusting (optional)
INSTRUCTIONS:
Preheat the oven to 350°F. Line the bottom of a 9 ½ inch springform pan with a circle of parchment paper. Grease the sides and the parchment with butter or non-stick cooking spray
Melt the chocolate and butter together over a double boiler or in the microwave, stirring occasionally until smooth.
Whisk together the eggs and the sugar in a large bowl, and then slowly, a bit at a time, whisk in the melted chocolate. Add the salt and spices and taste, adjusting the spices if needed.
Pour into the springform pan and bake for 22-25 minutes or until a toothpick comes out clean. Let it cool completely on a wire rack. Dust with powdered sugar and serve
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