This flourless chocolate cake has a beautifully light, airy, moist consistency and a deeply chocolaty flavor, with just enough spice to warm your tastebuds! Served with cinnamon whipped cream, you’ll feel like you’re in the lap of chocolate luxury. The cake is wonderful right out of the oven but also leftover, not drying out or getting grainy like some flourless cakes.
On the Ingredients
- Cayenne is a spicy pepper is named from a corrupted pronunciation of quiínia, an Old Tupi word for pepper. The French Guiana city Cayenne was most likely named for the pepper and not the other way around. It is classed as a moderately hot pepper, rated between 30,000 to 50,000 SHU. It is a good “beginner” pepper if you enjoy spice but are unused to more potent varieties. As a hot pepper, cayenne contains capsaicin, a compound which may help with pain relief, boosting the metabolism, improve digestive health, and with psoriasis. (Read more on the health benefits.)
Mexican Hot Chocolate Flourless Cake
8
servings15
minutes40
minutes55
minutesThis flourless chocolate cake has a beautifully light, airy, moist consistency and a deeply chocolaty flavor, with just enough spice to warm your tastebuds! Served with cinnamon whipped cream, you'll feel like you're in the lap of chocolate luxury. The cake is wonderful right out of the oven but also leftover, not drying out or getting grainy like some flourless cakes.
Ingredients
10.5 oz dark chocolate chips OR Lily's Sweets no-sugar chocolate chips (about 1 bag + 1/4 cup)
1/2 cup & 2 tbsp butter
1/2 tsp cinnamon
1/2 tsp cayenne pepper
8 eggs
1/2 cup sugar OR monk fruit sweetener
1/3 cup cocoa powder
1/2 tsp salt
- Cinnamon Whipped Cream
1 cup heavy cream
1 tsp vanilla extract
1/2 tsp cinnamon
3 tbsp sugar OR monk fruit sweetener
Directions
- Preheat oven to 350° F and line an 8" baking pan with parchment paper.
- Using a microwave or a double boiler, melt the chocolate chips and butter together, stirring until smooth. Set aside.
- Carefully separate the egg yolks and whites.
- Add the egg yolks to the chocolate and butter, stirring until fully incorporated. Add the salt, cocoa powder, cinnamon, and cayenne pepper and stir to incorporate fully. It will get stiff and grainy.
- Use a standing mixer with a whisk attachment or a hand mixer with two beater attachments to beat the egg whites until stiff peaks form, adding the sugar a little at a time.
- Fold a third of the meringue into the chocolate mixture to loosen it (note: the chocolate mixture will be stiff when you begin to fold it). Fold the remaining meringue into the chocolate until the batter looks like chocolate mousse.
- Transfer the batter to the prepared baking dish and smooth the top. Bake for 40-50 minutes until the cake has risen and there are some wrinkles or cracks around the edges. The center will be jiggly, and a toothpick inserted will come out looking like half-cooked brownie batter is sticking to it.
- Let the cake cool for 15 minutes before removing it from the pan.
- When you're ready to serve the cake, combine the whipped cream ingredients in a medium bowl and beat on high until you have stiff peaks. Serve and enjoy!
Notes
- Nutritional Info Per serving (approx. 8 serving)
Unmodified recipe:
564 Calories
10g Protein
42g Total Fat
37g Carbs
Recipe with sugar substitute:
463 Calories
12g Protein
46g Total Fat
14g Carbs
