Chocolate Ancho Chile Flourless Cake
Indulge in the rich, decadent flavors of this Chocolate Ancho Chile Flourless Cake, a dessert that expertly blends velvety dark chocolate with a subtle kick of smoky ancho chile. Perfect for gluten-free dessert lovers, this luxurious cake is made without flour, resulting in an irresistibly dense and fudgy texture. Each bite offers a sophisticated balance of sweetness and spice, enhanced by the warmth of real vanilla and a dusting of unsweetened cocoa powder for the perfect finishing touch. Ready in just 45 minutes from start to finish, this elegant treat is ideal for special occasions or when you simply crave something extraordinary. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a truly unforgettable dessert experience.
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Recipe Information
Ingredients
- 225 grams Dark chocolate (70% cocoa or higher), chopped
- 115 grams Unsalted butter, cut into cubes
- 150 grams Granulated sugar
- 4 units Eggs, large
- 1 teaspoon Vanilla extract
- 1 teaspoon Ancho chile powder
- 1 tablespoon Unsweetened cocoa powder (for dusting)
- 0.25 teaspoon Salt
Instructions
Preheat the oven to 175°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Melt the dark chocolate and unsalted butter together in a heatproof bowl set over a saucepan of simmering water (double boiler method). Stir until smooth, then remove from heat and let cool slightly.
In a large mixing bowl, whisk together the granulated sugar, ancho chile powder, and salt.
Add the eggs to the sugar mixture one at a time, whisking well after each addition until fully incorporated. Stir in the vanilla extract.
Gently fold the melted chocolate mixture into the egg and sugar mixture using a rubber spatula until smooth and uniform.
Pour the batter into the prepared cake pan. Smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack. Once cool, gently invert the cake onto a serving plate and peel off the parchment paper.
Dust the top of the cake with unsweetened cocoa powder before serving.
Slice and enjoy with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
3066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.6 g | 270% | |
| Saturated Fat | 121.2 g | 606% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 999 mg | 333% | |
| Sodium | 925 mg | 40% | |
| Total Carbohydrate | 262.4 g | 95% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 204.9 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 310 mg | 24% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 2010 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
