Mexican flourless chocolate cake

Mexican flourless chocolate cake

3/4 cup butter

6 eggs  (seperated)

12 tbsp sugar (divided in half)

1 bar of Lindt Dark Chocolate (300 grams)

3/4 cup sugar

1 ancho chili (ground finely)

1/2 tsp espresso powder

1/2 tsp cinnamon

2 tsp vanilla extract

Special equipment 10 inch springform pan. Double boiler.

Prep

Line the bottom of a 10 inch springform pan with parchment paper. Butter the paper and the rest of the pan.

Pre-heat oven at 350F

Separate the eggs.

Mix

In the double boiler, melt the chocolate with the butter over a low heat (alternately, a heat proof bowl, placed over a pot with an inch of simmering water will work just as well).

In a large bowl, whisk together egg yolks, half the sugar sugar and vanilla. Slowly mix chocolate mixture into egg yolk mixutre, pouring a little at a time. Add in cinnamon, espresso and ground ancho chili.

Meanwhile, beat egg whites in an electric mixer until doubled in volume. Add in remaining sugar and continue to beat to stiff peaks.

Incorporate egg whites into chocolate mixture.

Bake

Pour into spring form pan. Bake at 350F for 50 min, until a toothpick inserted comes out with a moist crumb.

Let cool in pan. Loosen edges, and remove outer ring. Invert cake onto a plate and remove bottom of pan.

Adapted from Flourless Chocolate Cake at epicurious.com

The recipe calls for a glaze. I don't think you need it. The cake is sweet enough.