This is my go-to dessert. For someone who doesn’t eat dessert and doesn’t care much for baking, this is one I actually enjoy eating and making!
- 10 oz. of semisweet chocolate, roughly chopped
- 7 tablespoons butter, cut into pieces
- 5 large eggs, room temperature
- 1 cup of sugar
- 1/2 teaspoon of cinnamon
- 3/4 teaspoon of chipotle chili powder
- Dash of cayenne pepper
- Pinch of salt
- Powdered sugar for dusting
- Raspberry coulis (recipe follows)
Preheat the oven to 350°F. Line the bottom of a 9 ½ inch springform pan with a circle of parchment paper. Grease the sides and the parchment with butter or non-stick cooking spray.
Melt the chocolate and butter together over a double boiler or in the microwave, stirring occasionally until smooth.
Whisk together the eggs and the sugar in a large bowl, and then slowly, a bit at a time, whisk in the melted chocolate. Add the salt and spices and taste, adjusting the spices if needed.
Pour into the springform pan and bake for 30-35 minutes or until a toothpick comes out clean. Let it cool completely on a wire rack. Dust with powdered sugar. Swirl raspberry coulis on plate, add cake and a mint leaf for a beautiful presentation.
Serve with Van Ruiten Petite Sirah.
- 1/4 cup sugar
- 18 ounces (1 1/2 pints) raspberries
Combine sugar, berries and 1/2 C water in saucepan. Bring to boil. Reduce heat to medium-low, cook until sugar is dissolved. Cool, put in blender and puree until smooth. Strain then discard solids. Makes about 2 cups.