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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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A twist on chocolate cake - the hot refers to the pepper, not the temperature at which this is served. I don't taste heat so much as spiciness. I served this as a dessert at a flavor theme dinner I once had - sweet and heat . It was very well received. The original was from a magazine, but I don't remember which one. Prep time does not include chill time. Ingredients:
1/2 cup butter |
8 ounces semisweet chocolate, cut into pieces |
2 teaspoons instant coffee granules (use instant espresso for a more intense coffee flavor) |
2 tablespoons white flour |
1 teaspoon cinnamon |
1/4 teaspoon cayenne pepper |
5 eggs |
3/4 cup sugar |
Directions:
1. Preheat oven to 250°F.
2. Spray an 8 or 9 by 3 springform pan with nonstick spray, then dust with flour.
3. Put butter, chocolate and coffee in a microwave safe bowl or measuring cup and nuke 2-3 minutes, one minute at a time, stirring after each interval, until choc is melted and everything mixes together.
4. Combine flour, cinnamon and pepper.
5. Add to choc mixture and stir. Set aside while beating eggs.
6. Beat eggs on high until frothy using electric mixer.
7. Gradually add sugar while mixer is running.
8. After sugar is fully added, continue beat until mixture is thick and pale.
9. Blend in choc mixture.
10. Pour all into prepped pan.
11. Bake about an hour, until cake pulls away from sides of pan.
12. Cool, then refrigerate at least 6 hours or overnight before serving.
13. Serve with whipped cream if you like.
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