desserts

Flourless Chocolate Chili Cake

Rich and fudgy, oh and gluten free, too! This flourless cake has a spicy kick from just a pinch of cayenne.
15 min
PREP TIME
55 min
COOK TIME
400
CALORIES
6
INGREDIENTS

INGREDIENTS 8 SERVINGS

  • 8 ounce (225 gram) dark chocolate
  • 1/2 cup (125 milliliter) unsalted butter
  • 6 eggs, separated
  • 3/4 cup (175 milliliter) sugar
  • 1/4 cup (60 milliliter) cocoa powder, plus more for dusting pan
  • 1/2 teaspoon (2 milliliter) Cayenne Pepper

Preparation

  • 1 Preheat oven to 350°F (180°C). Lightly grease a 10-inch (25 cm) spring-form pan and lightly dust with cocoa powder.
  • 2 In a double boiler, melt the chocolate and butter. Once melted, let cool slightly. In a large bowl, whisk together sugar, cayenne pepper and cocoa powder in a large bowl; whisk in egg yolks. Fold in chocolate mixture until combined.
  • 3 Beat egg whites until stiff peaks form. Gently fold egg whites into batter.
  • 4 Pour batter into pan and bake 45 minutes, or until cake is set in the centre and slightly pulls away from the edges of the pan.
  • 5 Dust with more cayenne pepper and icing sugar before serving.

NUTRITION INFORMATION

(per Serving)

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