Flourless Chocolate Cake with a KICK!

This is my go-to dessert. This is super easy to make and the unexpected spice adds a kick.


  • 10 oz. of semisweet chocolate, roughly chopped
  • 7 T butter, cut into pieces
  • 5 large eggs, room temperature
  • 1 cup of sugar
  • 1/2 t of cinnamon
  • 3/4 t 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.

Raspberry Coulis:

  • 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.

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