Prep 30 mins
Cook 1 hr
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.
- 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
- Preheat oven to 250°F.
- Spray an 8 or 9" by 3 springform pan with nonstick spray, then dust with flour.
- 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.
- Combine flour, cinnamon and pepper.
- Add to choc mixture and stir. Set aside while beating eggs.
- Beat eggs on high until frothy using electric mixer.
- Gradually add sugar while mixer is running.
- After sugar is fully added, continue beat until mixture is thick and pale.
- Blend in choc mixture.
- Pour all into prepped pan.
- Bake about an hour, until cake pulls away from sides of pan.
- Cool, then refrigerate at least 6 hours or overnight before serving.
- Serve with whipped cream if you like.