“If it were easy to resist, it would not be called Chocolate Cake.” - Maryrose Wood
The Cake Slice Bakers are baking their second cake from The New Way To Cake by Benjamina Ebuehi. So far we are loving the cakes in this book, and I have such a hard time choosing which one I want to bake from the choices each month.
Our choices for February 2020 were Hidden Pear Cake, Cardamom Cake with Mulled Wine Jam, and Flourless Chocolate-Chili Cake. I really couldn't choose between two of the cakes, so I baked both. I am sharing the Flourless Chocolate-Chili Cake today, and will share the other cake in a few days.
Whilst this cake was super easy to put together, I will definitely use a different method to get to the end result in future. The problem I ran into was that once the chocolate and butter had melted, I added the coffee and vanilla and it immediately seized. No amount of stirring or whisking fixed the problem. I decided to just keep going, and although the end result was fine, it did not sit well with me. Next time I will allow the chocolate mixture to cool, add at it to the egg mixture, then pour in the coffee mixture, and gently fold to combine and hope that fixes the problem.
I really enjoyed the kick of heat in the cake, but I think it would also be delicious without the cayenne and instead it could be served with some raspberries or raspberry sauce.
Flourless Chocolate-Chili Cake
Printer Friendly Recipe
Ingredients
- 190g (¾ cup plus 1 tablespoon) unsalted butter
- 190g (2 cups) 70% dark chocolate
- 1 teaspoon cayenne pepper powder
- 75ml (Scant ⅓ cup) espresso or strong coffee, cooled
- ½ teaspoon vanilla extract
- 3 eggs
- 135g (⅔ cup) superfine/caster sugar
- ½ teaspoon flaky sea salt
- 10g (2 tablespoons) cocoa powder, to dust
Preparation
- Preheat the oven to 180℃ (350°F).
- Spray a springform or loose-bottomed 20cm (8-inch) cake pan with baking spray and line the bottom with parchment paper.
- Melt the butter, chocolate and cayenne pepper in a small saucepan.
- Once the chocolate has melted, remove from the heat and stir in the coffee and vanilla: let it cool.
- Using a stand mixer or electric whisk, whisk together the eggs and sugar for 3 to 5 minutes, or until thick, pale and fluffy.
- Pour the chocolate mixture into the eggs, add the salt and fold gently to combine.
- Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until the cake is just baked with a slight wobble in the middle.
- Remove from the oven and allow the cake to cool completely (as it cools, the surface will crack, and this is what we want!)
- Use a small sieve to dust generously with cocoa powder before serving.
Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.
The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.
It is a new year and a new book - The New Way To Cake - and our choices for February 2020 were ~
Hidden Pear Cake
Cardamom Cake with Mulled Wine Jam
Flourless Chocolate-Chili Cake
This looks simply decadent! That texture looks really amazing.
ReplyDeleteThat cake looks so moist! I think I would have to make two - one with cayenne and one without for my family.
ReplyDelete