We gave this fudgy flourless cake a spicy makeover with a duo of Mexican cacao puro and cinnamon-scented dark chocolate. A dash of red pepper gives it just the right amount of heat.
Mexican Flourless Chocolate Cake
Makes 1 (8-inch) cake
- 4 ounces (115 grams) Mexican-style cacao puro dark chocolate (3 discs), chopped
- 4 ounces (115 grams) Mexican-style cinnamon dark chocolate (3 discs), chopped
- ¾ cup (170 grams) unsalted butter, cubed
- 1⅓ cups (267 grams) granulated sugar
- 4 large eggs (200 grams), room temperature
- ¾ cup (64 grams) unsweetened cocoa powder, sifted
- ¼ teaspoon ground red pepper
- Garnish: ground cinnamon, unsweetened cocoa powder, confectioners’ sugar
- Preheat oven to 375°F (190°C). Line an 8-inch round cake pan with parchment paper, letting excess extend over sides of pan. Butter and flour parchment.
- In the top of a double boiler, combine chocolates and butter. Cook over simmering water, whisking constantly, until chocolate is melted and mixture is smooth; remove from heat. Add granulated sugar and eggs, whisking until combined. Stir in cocoa and red pepper. Pour batter into prepared pan.
- Bake until a thin crust forms on top of cake, about 25 minutes. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Refrigerate for at least 4 hours. Dust with alternating layers of cinnamon, cocoa, and confectioners’ sugar, if desired.